Doi H, Ideno S, Kuo F H, Ibuki F, Kanamori M
J Nutr Sci Vitaminol (Tokyo). 1983 Dec;29(6):679-89. doi: 10.3177/jnsv.29.679.
The gelation of the complex between kappa-casein and beta-lactoglobulin was examined. The apparent viscosity of the mixture of kappa-casein and beta-lactoglobulin increased by heat treatment. The mixture formed a gel at the concentration of 8% (w/w). The gel formation was accelerated by the chymosin treatment. The mixture of kappa-casein and beta-lactoglobulin in each concentration of 1.5% gelled by the addition of chymosin after heat treatment. Forming the complex between kappa-casein and beta-lactoglobulin was necessary to the gel formation. Therefore, heat treatment of above 70 degrees C was demanded. Turbidity increased and the relative content of soluble protein decreased accompanied with gel formation. The addition of calcium ion to the heated solution produced an increase in turbidity. The larger the protein concentration was, the larger the breaking stress of the formed gel was. The addition of calcium ion weakened the breaking stress of the gel.
研究了κ-酪蛋白与β-乳球蛋白之间复合物的凝胶化过程。κ-酪蛋白和β-乳球蛋白混合物的表观粘度通过热处理而增加。该混合物在8%（w/w）的浓度下形成凝胶。凝乳酶处理加速了凝胶的形成。在热处理后，通过添加凝乳酶，1.5%各浓度的κ-酪蛋白和β-乳球蛋白混合物发生凝胶化。κ-酪蛋白与β-乳球蛋白之间形成复合物是凝胶形成所必需的。因此，需要70摄氏度以上的热处理。随着凝胶的形成，浊度增加且可溶性蛋白质的相对含量降低。向加热溶液中添加钙离子会使浊度增加。蛋白质浓度越高，形成的凝胶的断裂应力越大。钙离子的添加会削弱凝胶的断裂应力。
