| Project/Area Number |
12680152
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Junior College at Mishinia, Ninon University |
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Principal Investigator |
OHTA Naoko Junior College at Mishinia, Ninon University, Associate Professor, 助教授 (00203795)
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| Project Period (FY) |
2000 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥3,100,000 (Direct Cost: ¥3,100,000)
Fiscal Year 2001: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 2000: ¥2,100,000 (Direct Cost: ¥2,100,000)
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| Keywords | β-lactoglobulin / gel / fatty acid salt / dynamic viscoelasticity / Fourier transform infrared spectroscopy / protein secondary structure / レオロジー測定 / FTIR / クライオ-TEM |
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| Research Abstract |
In this study, we found that transparent gels of β-lactoglobulin (P-LG) were formed only by the addition of fatty acid salts (FAS), such as sodium caprate, to the protein solutions at ambient temperature. We investigated the Theological properties of the FAS-induced gel by the analyses of dynamic viscoelasticity. Furthermore we analysed the changes in the secondary structure of proteins during the gelation step by Fourier transform infrared (FT-IR) spectroscopy. In β-LG protein in which the original contents are predominant β-sheet, intermolecular β-sheet bands increased with the decrease in the content of intramolecular β-sheet. FAS-induced gel was heated at 80℃ for 30 min after the gel was formed, and much increment of the intermolecular β-sheet bands by heat treatment was observed. These results suggest that the formation of FAS-induced gels of β-LG were accompanied by less marked changes in the protein conformation than those in heat-induced gels.
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