Micellization of bovine beta-casein studied by isothermal titration microcalorimetry and cryogenic transmission electron microscopy.
The association behavior, critical micellization concentration (CMC), and enthalpy of demicellization (DeltaHdemic) of bovine beta-casein were studied, for the first time by isothermal titration calorimetry, in a pH 7.0 phosphate buffer with 0.1 ionic strength and in pure water. In the buffer solutions, the CMC decreased asymptotically from 0.15 to 0.006 mM as the temperature was raised from 16 to 45 degrees C. DeltaHdemic decreased with increasing temperature between 16 and 28 degrees C but increased from 28 to 45 degrees C. Thermodynamic analysis below 30 degrees C is consistent with the Kegeles shell model, which suggests a stepwise association process. At higher temperatures, this model exhibits limitations, and the micellization becomes much more cooperative. The CMC values in water, measured between 17 and 28 degrees C, decreased with increasing temperature and, expectedly, were higher than those found in the buffer solutions. beta-Casein micelles were visualized and characterized, for the first time in their hydrated state, using advanced digital-imaging cryogenic transmission electron microscopy. The images revealed small, oblate micelles, about approximately 13 nm in diameter. The micelles shape and dimensions remained nearly constant in the temperature range of 24-35 degrees C.
Portnaya
Irina
I
Department of Biotechnology and Food Engineering and Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, Haifa, 32000 Israel.
Cogan
Uri
U
Livney
Yoav D
YD
Ramon
Ory
O
Shimoni
Karin
K
Rosenberg
Moshe
M
Danino
Dganit
D
D002151:Calorimetry / Q000379:methods*; D002364:Caseins / Q000737:chemistry*; D020285:Cryoelectron Microscopy; D008823:Micelles; D013816:Thermodynamics
D002364:Caseins; D008823:Micelles