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首页> 外文期刊>Journal of Agricultural and Food Chemistry >HEAT-INDUCED INTERACTIONS BETWEEN SERUM ALBUMIN, IMMUNOGLOBULIN, AND KAPPA-CASEIN INHIBIT THE PRIMARY PHASE OF RENNETING
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HEAT-INDUCED INTERACTIONS BETWEEN SERUM ALBUMIN, IMMUNOGLOBULIN, AND KAPPA-CASEIN INHIBIT THE PRIMARY PHASE OF RENNETING

机译：血清白蛋白，免疫球蛋白和κ-酪蛋白之间的热相互作用抑制了初生胶凝期

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摘要

Skimmed bovine milk and casein micelles (in the presence and absence of various concentrations of individual whey proteins) were heated at 80 degrees C for 30 min. Cloned chymosin was added to the cooled preparations and the enzyme-catalyzed hydrolysis of kappa-casein determined by measuring the formation of caseinomacropeptide. All of the whey proteins tested caused an inhibition of the enzymatic reaction. Heating micelles with individual whey proteins at temperatures as low as 60 degrees C also inhibited both the rate and the extent of the kappa-casein hydrolysis. The results show that interactions between kappa-casein and immunoglobulin G and serum albumin, in addition to the well-documented interaction with beta-lactoglobulin, inhibit the primary phase of the renneting reaction.
机译：将脱脂的牛乳和酪蛋白胶束（存在和不存在各种浓度的单个乳清蛋白的情况）在80摄氏度下加热30分钟。将克隆的凝乳酶添加到冷却的制剂中，并通过测量酪蛋白巨肽的形成来确定κ-酪蛋白的酶催化水解。测试的所有乳清蛋白均引起酶促反应的抑制。在低至60摄氏度的温度下用单个乳清蛋白加热胶束也抑制了kappa-酪蛋白水解的速度和程度。结果表明，κ-酪蛋白与免疫球蛋白G和血清白蛋白之间的相互作用，除了已充分证明的与β-乳球蛋白的相互作用之外，还抑制了凝乳酶的初级阶段。

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