| Project/Area Number |
03808008
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Niigata University |
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Principal Investigator |
KATSUTA Keiko Niigata Univ., Fac. of Education, Associate Professor, 教育学部, 助教授 (50093555)
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| Project Period (FY) |
1991 – 1992
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| Project Status |
Completed (Fiscal Year 1992)
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| Budget Amount *help |
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1992: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1991: ¥1,300,000 (Direct Cost: ¥1,300,000)
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| Keywords | Proteins / Heat-induced gelation / Spontaneous gelation / Junction zone / Number of segments / intrinsic viscosity / Critical concentration / Water structure / ゾルーゲル転移 / ゲル化点 / セグメント / ホエイタンパク質 / βーラクトグロブリン / αーラクトアルブミン / 牛血清アルブミン / ゲル化 / 自発的ゲル化 / 架橋領域形成セグメント数 / ゲル化臨界濃度 |
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| Research Abstract |
On the basis of the parameters obtained by dynamic viscoelastic measurement (the critical concentration of gelation and the number of segments for forming the junction zone) and calculating the intrinsic viscosity of protein dispersions, and the correlation between the parameters obtained by static viscoelastic measurement (activation energies and fractional free volumes) and microstructure of gels by microscopy were investigated the geling mechanism of heat-induced and spontaneous protein gels. It was found that; (1)formation of junction zone for heat-induced gels were largely influenced by hydrophobic interactions, (2)protein molecules possessed the large occupied volume when gels were formed, (3)junction zone of protein gels were formed by 3-4 segments and (4) SS/SH interactions and hydrogen bondings played an important role for forming the junction zone of protein gels.
It was concluded that both heat-induced and spontaneous gels intrinsically possessed the same gelling mechanism, i.e., the gelling mechanism can be expressed how the water structure surrounding the proteins were changed. The water structure surrounding the protein molecules might be broken by urea in the case of spontaneous gelation and by heating in the case of heat-induced gelation.
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