PROBLEM TO BE SOLVED: To provide a method for rapidly and accurately detecting thermostability of proteins in dairy products.SOLUTION: A method for detecting thermostability of proteins in a dairy product includes the steps of: obtaining a first sample solution by mixing a dairy product with water obtaining a second sample solution by processing the first sample solution under the condition of 100°C to 135°C for 10 to 40 minutes and subjecting the second sample solution to detection and acquiring thermostability of proteins in the second sample solution. The method for detecting thermostability of proteins in a dairy product is capable of rapidly and accurately detecting thermostability of proteins in a dairy product. Consequently, dairy products having low protein thermostability are excluded while dairy products superior in protein thermostability are used to manufacture products, and since an ultrahigh temperature sterilization facility can be operated continuously for 6 hours or longer, production capacity of a production line is increased and a number of AIC is reduced so that manufacturing costs are suppressed and corporate profits are increased.COPYRIGHT: (C)2015,JPO&INPIT【課題】乳製品中のタンパク質熱安定性を迅速で正確に検出できる方法を提供する。【解決手段】本発明の乳製品中のタンパク質熱安定性検出方法は、乳製品と水とを混合して第1サンプル溶液を得るステップと、第1サンプル溶液を100℃~135℃の条件下で10min~40min処理して第2サンプル溶液を得るステップと、第2サンプル溶液に対して検出を行って第2サンプル溶液のタンパク質熱安定性を獲得するステップと、を含む。本発明の提供する検出方法は、乳製品中のタンパク質熱安定性を迅速で正確に検出できる。これにより、タンパク質熱安定性が低い乳製品を排除し、タンパク質熱安定性に優れた乳製品を使用して製品の生産を行うことができ、超高温滅菌設備を連続して6h以上運転させることができるため、生産ラインの生産能力を高め、AICの回数を減少させ、生産コストを抑制し、企業収益を増加させることができる。【選択図】なし
