2012 Fiscal Year Final Research Report

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

Research Project

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
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
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.

(4 results)