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The structure of a bovine casein micelle has not yet been definitively identified. In this study, the casein micelle structure was investigated by neutron small-angle scattering (SANS) technique. Reconstructed milk obtained by adding various ratio of D2O/H2O mixed water into freeze-dried skim milk were used as samples. It was confirmed that experimentally obtained SANS profile was different from that obtained by X-ray small-angle scattering (SAXS). By calculating scattering length densities, the matching point between the scattering length density of casein micelle and serum was obtained to be D2O/H2O＝40/60. SANS profiles were fitted and analyzed using the micelle model including water domains which is proposed by our research group as a new casein micelle model. It was found that SANS profile could be almost reproduced, when the channel structure having periodic length of 17.9 nm was taken into account in the micelle model with water domains. [ABSTRACT FROM AUTHOR]

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The understanding of crystal and chain structure evolution during polymer processing is one of the most essential types of information for the design of polymer with better processability and physical properties. For this purpose, X-ray and neutron scatterings are very powerful tools. In the field of X-ray scattering, with the advent of third generation synchrotron sources, analytical techniques using microbeam X-ray and coherent X-ray have been widely applied to the polymer characterization. In SANS, experiments combining a well-equipped flow apparatus with precisely designed deuterium labeled polymers have enabled us to deeply understand the microrheology of molten polymer under flow fields. In this paper, focusing on the deformation behavior of isotactic polypropylene (iPP) under external fields, we introduce 1) application of microbeam SAXS-WAXS to the observation of the iPP spherulite deformation process and 2) application of SANS for clarifying the role of each molecular weight component (low, medium and high molecular weight component) on shish-kebab structure formation of iPP. [ABSTRACT FROM AUTHOR]