Use of ultrasound spectroscopy to examine the effect of fatty acid sodium salt on the self assembly and gel formation of milk proteins at ambient temperature

• Project/Area Number: 22500747
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Nihon University
• Principal Investigator: OHTA Naoko 日本大学, 短期大学部, 教授 (00203795)
• Project Period (FY): 2010 – 2012
• Project Status: Completed (Fiscal Year 2012)
• Budget Amount: ¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000); Fiscal Year 2012: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2011: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2010: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
• Keywords: β-ラクトブロブリンのゲル化 / カゼインの自己会合 / 超音波分光分析 / タンパク質ゲル / カゼインミセル / 脂肪酸塩 / 相転移 / 乳ホエータンパク質 / カゼイン / 自発的会合 / 卵白アルブミン

Research Abstract

Although β-CN micelle formations are quite different from β-LG gel formation in the presence offatty acid salts, β-CN can participate in the gel formation in the mixed protein system by the additionof fatty acid salt with suppressing own micelle formation. FT-IR analysis showed that although theamount of intermolecular β-sheet (1623 cm-1) of the protein was temporarily increased concomitantlywith casein micelle formation, and then the β-sheet decreased. In the case of it, ultrasonic spectroscopy has some advantages to know transient structural changes such as self assembly of caseinprotein not only gelation, if we use some other tools together like FT-IR spectroscopy.

Research Products

• [Journal Article] β-casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel. (2011)
  • Author(s): Naoko Yuno-Ohta and Milena Corredig
  • Journal Title: Colloids and Surfaces B: Biointerfaces Volume: 84 Pages: 442-446
  • Peer Reviewed
• [Journal Article] β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel (2011)
  • Author(s): Naoko Yuno-Ohta, Milena Corredig
  • Journal Title: Colloids and Surfaces B : Biointerfaces Volume: 84 Pages: 442-446
  • Peer Reviewed
• [Presentation] 卵白リゾチームの相転移現象に及ぼすオボムコイド添加の影響 (2012)
  • Author(s): 木村陽子、芦澤志保、太田尚子
  • Organizer: 日本食品科学工学会 第59回大会
  • Place of Presentation: 藤女子大学北16条キャンパス
• [Presentation] Studies on interaction of milk casein and ovalbumin in the presence of fatty acid salts. (2011)
  • Author(s): Naoko Yuno-Ohta et al.
  • Organizer: 101st AOCS Annual Meeting& Expo
  • Place of Presentation: アメリカ
  • Year and Date: 2011-05-02
• [Presentation] Studies on interaction of milk casein and ovalbumin in the presence of fatty acid salts (2011)
  • Author(s): Naoko Yuno-Ohta, et al
  • Organizer: 102th America Oil Chemical Society annual meeting & expo
  • Place of Presentation: アメリカ(ohaio, Cincinnati)
  • Year and Date: 2011-05-02
• [Presentation] 脂肪酸塩誘導乳タンパク質ゲルの形成に及ぼすカゼインタンパク質の影響 (2010)
  • Author(s): 太田尚子
  • Organizer: 第58回 レオロジー討論会
  • Place of Presentation: 仙台国際センター
  • Year and Date: 2010-10-06
• [Presentation] Use of ultrasound spectroscopy to examine on the effect of fatty acid sodium salt on the gel formation of milk proteins at ambient temperature. (2010)
  • Author(s): Naoko Yuno-Ohta and Milena Corredig
  • Organizer: 101st AOCS Annual Meeting & Expo
  • Place of Presentation: アメリカ
  • Year and Date: 2010-05-18
• [Book] 評価と高機能化検討例集 (2013)
  • Author(s): 太田尚子
  • Publisher: (株)技術情報協会