{"created":"2023-07-25T09:58:39.393027+00:00","id":1788,"links":{},"metadata":{"_buckets":{"deposit":"3a0d48e9-8c69-4747-a721-19375e40dee8"},"_deposit":{"created_by":15,"id":"1788","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1788"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001788","sets":["187:190:289","41:405","70:290"]},"author_link":["2971","2970","2972","2969","2086"],"item_3_alternative_title_19":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"フォスファチジルコリン混合水溶液における加熱によるゲル化とひも状ミセル構造の形成"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"242","bibliographicPageStart":"233","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"日本食品工学会誌"},{"bibliographic_title":"Japan Journal of Food Engineering","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We report for the first time on wormlike micelle formation in aqueous mixtures of lysophosphatidylcholine (LPC) and phosphatidylcholine (PC). The viscosity of mixtures of these two phospholipids at total concentrations ≥56 mM showed a marked maximum around LPC molar fraction 0.5 - 0.7, which was ascribed to wormlike micelle formation. The diffusion coefficient of the lecithin, as measured using pulsed-field-gradient stimulated spin echo NMR, suggests that LPC and PC form spherical micelles and vesicle structures, respectively. In mixtures of LPC and PC, individual spherical micelles of LPC and a vesicle structure of PC were found at low temperature. Wormlike micelle formation was manifested in a steep decrease of the diffusion coefficient at temperatures above 55℃. The results indicate that a minimum concentration of both LPC and PC, as well as a molar ratio of LPC to PC close to 0.5-0.6, are prerequisite for thermally induced formation of lecithin wormlike micelles in aqueous solutions. Following formation on heating, the wormlike micelles remained stable on cooling, and no population of smaller spherical micelles could be detected."}]},"item_3_description_63":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"26282017"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品工学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11301/jsfe.15.233","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11301/jsfe.15.233","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本食品工学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.jsfe.jp/index-j.htm","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"KAKEN研究課題: 食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-26282017/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"研究代表者: 松川 真吾 (東京海洋大学)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://nrid.nii.ac.jp/ja/nrid/1000030293096/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130005057018","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345-7942","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12076107","subitem_source_identifier_type":"NCID"}]},"item_3_subject_62":{"attribute_name":"件名","attribute_value_mlt":[{"subitem_subject":"科学研究費研究成果"}]},"item_3_subject_64":{"attribute_name":"科学研究費研究課題","attribute_value_mlt":[{"subitem_subject":"食品ハイドロゲルのミクロ相分離構造がテクスチャーに与える影響"},{"subitem_subject":"Effect of Micro Phase Separation in Food Hydrogels on Texture"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Fafaungwithayakul, Natdanai"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Klinkesorn, Utai"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Breener, Tom"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Vichakacharu, Nutsuda"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsukawa, Shingo"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"lecithin","subitem_subject_scheme":"Other"},{"subitem_subject":"wormlike micelles","subitem_subject_scheme":"Other"},{"subitem_subject":"phospholipids","subitem_subject_scheme":"Other"},{"subitem_subject":"gradient NMR","subitem_subject_scheme":"Other"},{"subitem_subject":"diffusion coefficient","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Thermally Induced Gelation of Mixed Phosphatidylcholine Aqueous Solution Containing Wormlike Micelle Structure","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Thermally Induced Gelation of Mixed Phosphatidylcholine Aqueous Solution Containing Wormlike Micelle Structure"}]},"item_type_id":"3","owner":"15","path":["289","290","405"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-06-24"},"publish_date":"2019-06-24","publish_status":"0","recid":"1788","relation_version_is_last":true,"title":["Thermally Induced Gelation of Mixed Phosphatidylcholine Aqueous Solution Containing Wormlike Micelle Structure"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:43:37.502580+00:00"}