The mechanism of gelation and the film formation from the mixed protein of egg and milk using ulrtasound spectroscopy

2016 Fiscal Year Final Research Report

• Project/Area Number: 25350116
• 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: Naoko OHTA 日本大学短期大学部, その他部局等, 教授 (00203795)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 食品タンパク質 / 熱凝固性 / 超音波分光分析 / 粘弾性測定 / ゲル / フィルム

Outline of Final Research Achievements

We have studied on the gel formation from egg and milk proteins using dynamic viscoelasticity measurement, ultrasound spectroscopy and SDS-PAGE analysis. Furthermore, based on the gelation study,we tried to make the film from the mixture of dried egg white and sodium caseinate. We evaluated the film properties (normal stress, extensibility, glass transition temperature, the secondary structure of the protein film).
We found that addition of OM caused a 5 % β-LG solution to form a softer gel. OM interacted with β-LG via disulfide bonds, which resulted in aggregates intermediate in size between those of the 5 and 10 % β-LG gels. Given our results, we expect that OM will be able to interact with other types of proteins. Furthermore,we found that the mixed protein film made from dried egg white and sodium caseinate is an interesting film which has softness and high extensibility.

Free Research Field

食品物性