Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers.

Journal of Agricultural and Food Chemistry
Anja DueraschThomas Henle

Abstract

β-Casein is an amphiphilic protein and thus considered as multilaterally bound in casein micelles. Its polar molecule part, in particular the phosphoserine residues, can interact electrostatically with colloidal calcium phosphate (CCP) to form nanoclusters and its nonpolar molecule part enhances micellar stability by forming hydrophobic bonds to other caseins. Because cooling weakens hydrophobic interactions, a substantial portion of β-casein can be irreversibly removed from the casein micelle by repeated depletion steps, including cooling and subsequent ultracentrifugation. Although this effect of cooling on the micellar β-casein concentration has been well known for decades, the influence of depletion on the main characteristics of casein micelles has been less investigated yet. Therefore, we aimed to analyze the consequences of β-casein depletion on the stability as well as the functionality of casein micelles to evaluate the suitability of depleted compared to native casein micelles as nanocarriers. Up to 43.2% of the total β-casein was irreversibly sequestered from native casein micelles by repeated cooling and ultracentrifugation steps. Depletion showed no effect on size distribution as well as polydispersity and particle...Continue Reading

References

Feb 7, 2001·Journal of Agricultural and Food Chemistry·G BobeG L Lindberg
May 17, 2006·Journal of Dairy Science·M A SmiddyT Huppertz
Mar 3, 2012·Advances in Colloid and Interface Science·Cornelis G de KruifAndrei V Petukhov
Mar 6, 2012·Annual Review of Food Science and Technology·Douglas G Dalgleish, Milena Corredig
May 10, 2012·Food & Function·Michal HahamYoav D Livney
Mar 29, 2016·Journal of Agricultural and Food Chemistry·Ulrike MoeckelThomas Henle
Jul 18, 2017·Topics in Current Chemistry·Tomasz Konrad Głąb, Janusz Boratyński
Oct 24, 2018·Journal of Agricultural and Food Chemistry·Anja DueraschThomas Henle

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