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{'乳の製造工程から生成するホエイタンパク質は,栄養価やアミノ酸組成が優れているにも拘らず,加熱によって変性し凝集やゲル化を生じるなどの理由で利用用途が限られてきた.そこで,熱安定性が良好なホエイタンパク質を開発するため,新規な技術である薄膜旋回型攪拌装置を用いて高せん断下でホエイタンパク質濃縮物を加熱変性させ,微粒子化した熱変性WPC粒子を調製することを検討した.本微粒子は,従来法の低せん断下で加熱変性させた後に高圧ホモジナイザなどで微粒子化したものよりも,水溶液中で明らかに再凝集し難く熱安定性に優れていた.この物性の違いについては,DSCによる分析からタンパク質の熱変性度の差ではないことが示唆された.一方,水中に分散している粒子のゼータ電位を測定したところ,高せん断加熱法で調製した微粒子と低せん断加熱法で調製した微粒子では,表面状態に違いがあることが示唆された.また,SEM観察においても同様の知見が得られ,物性の違いは生成された微粒子の構造に起因する可能性が示唆された.': [0]}, 'cited_by_api_url': 'https://api.openalex.org/works?filter=cites:W2921241111', 'counts_by_year': [], 'updated_date': '2024-09-24T22:14:40.939305', 'created_date': '2019-03-22'}