[18a-M_123-1~13] 12.2 Characterization and Materials Physics

11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)Presentation by Applicant for JSAP Young Scientists Presentation Award

[18a-M_123-9] Impact of Milk Proteins at the Oil/Water Interfaces

〇Koichiro Fukai¹, Ryosuke Obuchi¹, Naoki Konno², Tomohito Hanazawa², Takayuki Miyamae¹ (1.Chiba Univ., 2.MEGMILK SNOW BRAND Co., Ltd)

Keywords:

sum-frequency generation spectroscopy,interface chemistry,milk protein

Using sum-frequency generation spectroscopy, which is an interface-specific vibrational spectroscopy technique, the molecular behavior of milk proteins at the coconut oil/water interface and their impact on fat crystallization were analyzed. As a result of gradually decreasing the temperature from 80°C to 10°C, spectral changes accompanying fat crystallization were observed in the systems with added β-lactoglobulin and α-lactalbumin, whereas no changes were observed in the system with added sodium caseinate.