Preparation of mix protein gel and film using sodium caseinate and the analysis with ultrasound spectroscopy and some instrumental analysis

• Project/Area Number: 16K00838
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Nihon University Junior College
• Principal Investigator: Yuno-Ohta Naoko 日本大学短期大学部, その他部局等, 教授 (00203795)
• Project Period (FY): 2016-04-01 – 2020-03-31
• Project Status: Completed (Fiscal Year 2019)
• Budget Amount: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000); Fiscal Year 2018: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2017: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2016: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
• Keywords: 食品タンパク質 / 熱凝固性 / 熱安定性 / 超音波分光分析 / ゲル / フィルム / ガラス転移温度 / 水分活性 / 混合タンパク質ゲル / 混合タンパク質フィルム / タンパク質フィルムの微細構造 / フィルムのガラス転移温度 / 顕微鏡観察 / 加熱誘導ゲル / 乳ホエー / カゼインナトリウム / 乾燥卵白 / 分子シャペロン / FT-IR / タンパク質フィルム / 乳カゼイン / タンパク質二次構造 / テクスチャー

Outline of Final Research Achievements

The changes of rheological properties of mixed protein using sodium caseinate and milk whey or soy protein isolate which have different heat stabilities were investigated during gelation. Furthermore, the properties of film produced by drying treatment were also investigated. Ultrasound spectroscopy revealed that sodium caseinate facilitated the gelation of whey protein in the early stages, on the other hand, it suppressed the gelation of whey protein in the late stage. The mixed protein film containing whey has good mechanical properties such as strength, extensibility in spite of the higher glass transition temperature.

Academic Significance and Societal Importance of the Research Achievements

本研究は、脱プラスティック社会に対応する一つの試みであり、且つ未利用又は利用度の低い食品タンパク質資源の高度利用を目指すための基礎研究である。数種の熱凝固性タンパク質を材料としてカゼインナトリウムとの混合システムからフィルム調製を試みたところ、乳清タンパク質は乾燥卵白や分離大豆タンパク質と比べフィルム調製しやすく且つ均質な性質を有していることが示唆された。本研究の成果は国内特許出願し、現在その審査請求を行っている段階である。

Research Products

• [Journal Article] Formation of Mixed Protein Films Using Proteins with Different Heat Stabilities (2018)
  • Author(s): 高橋美帆、鈴木麻友、加藤つばさ、荻野健次、大竹恵美、太田尚子
  • Journal Title: Nippon Shokuhin Kagaku Kogaku Kaishi Volume: 65 Issue: 11 Pages: 508-517
  • DOI: 10.3136/nskkk.65.508
  • NAID: 130007520824
  • ISSN: 1341-027X, 1881-6681
  • Year and Date: 2018-11-15
  • Peer Reviewed
• [Presentation] Characterization of the mixed gel from ovalbumin and sodium caseinate in the presence of glucono delta lactone (2020)
  • Author(s): Naoko Yuno-Ohta, Naoya Shimonomura, Yuuka Hoshi, Mathieu Leocmach, Koichi Hori and Hiroyuki Ohta Koichi Hori and Hiroyuki Ohta
  • Organizer: 15th International Hydrocolloids Conference
  • Int'l Joint Research
• [Presentation] 環境にやさしい生分解性 混合タンパク質製シートの作成 (2019)
  • Author(s): 太田尚子
  • Organizer: イノベーション・ジャパン2019 大学見本市＆ビジネスマッチング
• [Presentation] The formation and mechanism of flexible film based on the mixed protein gelusing dried egg white and sodium caseinate (2017)
  • Author(s): Naoko Yuno-Ohta
  • Organizer: Institute of Food Technology (IFT)
  • Int'l Joint Research
• [Presentation] Formation of soft sheet from heat-induced mixed protein gel using sodium caseinate (2016)
  • Author(s): Naoko Yuno-Ohta, Mayu Suzuki, Miho Takahashi and Tsubasa Kato
  • Organizer: The XVIIth International Congress on Rheology
  • Place of Presentation: Kyoto TERRSA （京都府京都市)
  • Year and Date: 2016-08-08
  • Int'l Joint Research