Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM
- 600 Downloads
- 53 Citations
Abstract
Reversible and irreversible states of pressure-dissociated casein micelles were studied by in situ light scattering techniques and ex situ atomic force microscopy. AFM experiments performed at ambient pressure reveal heterogeneities across the micelle, suggesting a sub-structure on a 20 nm scale. At pressures between 50 and 250 MPa, the native micelles disintegrate into small fragments on the scale of the observed sub-structure. At pressures above 300 MPa the micelles fully decompose into their monomeric constituents. After pressure release two discrete populations of casein aggregates are observed, depending on the applied initial pressure: Between 160 and 240 MPa stable micelles with diameters near 100 nm without detectable sub-structures are formed. Casein micelles exposed to pressures above 280 MPa re-associate at ambient pressure yielding mini-micelles with diameters near 25 nm. The implications concerning structural models are discussed.
Keywords
Casein micelles High pressure Dynamic light scattering Atomic force microscopyNotes
Acknowledgements
This work was supported by the Deutsche Forschungsgemeinschaft: Forschergruppe FR 456/25–4, project A1 and SFB 533, project B11.
References
- Anema SG, Lee SK, Schrader K, Buchheim W (1997) Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk. Milchwissenschaft 52:141–146Google Scholar
- Anema SG, Lowe EK, Stockmann R (2005) Particle size changes and casein solubilisation in high-pressure-treated skim milk. Food Hydrocolloids 19:257–267CrossRefGoogle Scholar
- Cheftel JC, Tiehbaud M, Dumay E (2002) High pressure-low temperature processing of foods: a review, p. 327 – 340 In: Winter R (ed) Advances in high pressure bioscience and biotechnology II, Springer Verlag and other articles in this volumeGoogle Scholar
- Dalgleish DG, Spagnuolo PA, Douglas Goff H (2004) A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. Int Dairy J 14:1025–1031CrossRefGoogle Scholar
- Desobry-Banon S, Richard F, Hardy J (1994) Study of acid and rennet coagulation of high pressurized milk. J Dairy Sci 77:3267–3274Google Scholar
- Doster W, Friedrich J (2005) Pressure-temperature phase diagrams of proteins. In: Buchner J, Kiefhaber Th (eds) Protein folding handbook, Wiley-VCH, Berlin pp 99–126Google Scholar
- Gaucheron F, Famelart MH, Mariette F, Raulot K, Michel F, Le Graet Y (1997) Combined effects of temperature and high pressure treatments on physicochemical characteristics of skim milk. Food Chem 59:439–447CrossRefGoogle Scholar
- Gebhardt R, Doster W, Kulozik U (2005) Pressure-induced dissociation of casein micelles: size distribution and effect of temperature. Braz J Med Biol Res 38:1209–1214CrossRefGoogle Scholar
- Holt C, de Kruif CG, Tuinier R, Timmins PA (2003) Substructure of bovine casein micelles by small-angle X-ray and neutron scattering. Colloids Surf A 213:275–284CrossRefGoogle Scholar
- Horne DS (1998) Casein Interactions: casting light on the black boxes, the structure in dairy products. Int Dairy J 8:171–177CrossRefGoogle Scholar
- Horne DS (2003) Casein micelles as hard sheres: limitations of the model in acidified gel formation. Colloids Surf A: Physicochem Eng Aspects 213:255–263CrossRefGoogle Scholar
- Huppertz T, Kelly AL, Fox PF (2002) Effects of high pressure on constituents and properties of milk. Int Dairy J 12:561–572CrossRefGoogle Scholar
- Huppertz T, Fox PF, Kelly AL (2004a) Properties of casein micelles in high pressure-treated bovine milk. Food Chem 87:103–110CrossRefGoogle Scholar
- Huppertz T, Fox PF, Grosman S, Kelly AL (2004b) Dissociation of caseins in high pressure-treated bovine milk. Int Dairy J 14:125–133CrossRefGoogle Scholar
- Keenan RD, Hubbard CD, Mayes DM, Tier CM (2003) Role of calcium phosphate in the high-pressure-induced gelation of milk. In: Food colloids-biopolymers and materials. The Royal Society of Chemistry, Cambridge pp 109–118Google Scholar
- McMahon DJ, McManus WR (1998) Rethinking casein micelle structure using electron microscopy. J Dairy Sci 81:2985–2993CrossRefGoogle Scholar
- Mozhaev V, Heremans K, Frank J, Masson P, Balny C (1996) Proteins: Structure Function, and Genetics 24:81–91Google Scholar
- Needs EC, Stenning RA, Gill AL, Ferragut V, Rich GT (2000) High pressure treatment of milk: effects on casein micelle structure and on enzyme coagulation. J Dairy Res 67:31–42CrossRefGoogle Scholar
- Provencher SW (1982) Comput Phys Comm 27:213–229Google Scholar
- Regnault S, Thiebaud M, Dumay E, Cheftel JC (2004) Pressurisation of raw skim milk and of a dispersion of phospho-caseinate at 9°C or 20°C: effects on casein micelle size distribution. Int Dairy J 14:55–68CrossRefGoogle Scholar
- Tolkach A, Kulozik U (2005) Fractionation of whey proteins and caseino-macropeptide by means of enzymatic cross-linking and membrane separation techniques. J Food Eng 67:13–20CrossRefGoogle Scholar
- Walstra P, Jenness R (1984) Dairy chemistry and physics. Wiley, New YorkGoogle Scholar
- Walstra P (1999) Casein sub-micelles: do they exist? Int Dairy J 9:189–192CrossRefGoogle Scholar