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

点击翻译按钮获取中文摘要

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.