2016 Fiscal Year Final Research Report
Study on the microstructure control for aggregated protein nanoparticles by using freezing
| Project/Area Number |
26450177
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Food science
|
|---|
| Research Institution | Kyoto University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2014-04-01 – 2017-03-31
|
| Keywords | 食品工学 / 凍結濃縮 / マイクロカプセル |
|---|
| Outline of Final Research Achievements |
Sodium caseinate is known to form aggregated clusters (nanoparticle) under low pH conditions. Freezing potentially has effects on the nano-scale structural change of the clusters because of the formation of the freeze-concentrated phase. Sodium caseinate particles associated with β-carotene were prepared in this study via freeze-aging. Resultant properties were analyzed in terms of β-carotene encapsulation efficiency, surface hydrophobicity, small angle X-ray scattering, and digestively in a simulated gastric solution. The β-carotenes were found to distribute between the surface and interior of the freeze-dried specimens depending on the aging conditions. The surface hydrophobicity of the clusters also indicated a change in the particle microstructures due to the aging. Detail of this structural change in the freeze-concentrate was investigated by SAXS analyses. Interestingly, the freeze-aging also affect the microstructures of the casein clusters during digestion reaction.
|
| Free Research Field |
農学
|
