Effect of reduction in sialic acid on solubility of non fat dry milk protein isolates
1987
Song, J.C. (Ulsan Univ., Ulsan (Korea R.). Dept. of Food and Nutrition) | Park, H.J. (Pusan National Univ., Pusan (Korea R.). Dept. of Microbiology) | Lee, J.Y. (Sungkyunkwan Univ., Suwon (Korea R.). Dept. of Dairy Science)
The milk protein portion contains sialic acid which may be used as an index for k-casein. In comparison with non fat dry milk (NFDM) and calcium caseinate, the solubility of NFDM protein isolates at the various pH was inferior. Another consideration for the low solubility relates to the possibility that k-casein may have been extracted or possibly modified by the action of alcohol. The k-casein is the principal stabilizing fraction for casein micelle and any changes which result in its destruction or removal would be expected to have potent results. During solvent treatment, 16.5 % of sialic acid was extracted in the first extraction solvent, whereas the second treatment caused only a 4.0 % loss, based on sialic acid analysis. A study was conducted on the effect of concentration of0871 methanol on loss of sialic acid. The loss of sialic acid decreased as the concentration of methanol increased to above 62 % in both the first and second extracted sol
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