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

虽然在脂肪酸盐存在下β-CN胶束的形成与β-LG凝胶的形成有很大的不同，但在混合蛋白质体系中，通过加入脂肪酸盐，β-CN可以参与凝胶的形成，同时抑制自身胶束的形成。FT-IR分析表明，在酪蛋白胶束形成的过程中，蛋白质分子间β-折叠（1623 cm-1）的数量暂时增加，但随后β-折叠减少。在这种情况下，如果我们结合其他一些工具，如FT-IR光谱，超声光谱法具有一些优势，可以了解瞬时结构变化，如酪蛋白的自组装，而不仅仅是凝胶化。

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.