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

尽管β-CN胶束的形成与β-LG胶束的形成有很大的不同，但在混合蛋白体系中，β-CN可以通过加入脂肪酸盐并抑制自身胶束的形成而参与凝胶的形成。FT-IR分析表明，虽然随着酪蛋白胶束的形成，蛋白质分子间β片层(1623 cm~(-1))的数量暂时增加，但随后β片层减少。在这种情况下，如果结合傅立叶变换红外光谱等其他手段，超声光谱学在了解酪蛋白的瞬时结构变化，如酪蛋白的自组装，而不仅仅是凝胶方面具有一定的优势。

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.