title: Properties of an αs-casein-rich casein fraction: influence of dialysis on surface properties, miscibility, and micelle formation.
abstract: In this study, the surface tension, miscibility, and particle size distribution of a solution containing an αs-casein (CN)-rich CN fraction (54 wt % αs-CN, 32 wt % β-CN, and 15 wt % κ-CN) were determined at pH 6.6. The nondialyzed CN fraction was compared with a dialyzed one. In the nondialyzed sample, every charge on the protein was compensated by 0.3 charges coming from counterions, whereas in the dialyzed sample, only 0.2 charges could be assigned to each charge on the protein. This relation was determined by calculating the charges at the proteins, taking the measured mineral content into account. The surface tension was measured as a function of the protein concentration by the du Noüy ring method at room temperature. Results indicated alterations in the surface properties after reduction of counterions. The equilibrium surface tension above the critical micelle concentration increased from 40.1×10(-3) to 45×10(-3) N/m, the critical micelle concentration increased from 0.9×10(-4) to 2×10(-3) mol/L, and the minimal area occupied per molecule at the surface increased from 2.4×10(-18) to 4.6×10(-18) m(2). Cloud points were determined by measuring the absorbance of CN solutions as a function of the temperature. The cloud points were found to be concentration dependent and had a minimum at 0.2 wt % at 34°C for nondialyzed CN and at 0.25 wt % at 28°C for dialyzed CN, again demonstrating the influence of counterion reduction. Below the cloud point, a micellar phase was found to exist. The hydrodynamic diameter of the micelles were characterized by dynamic light scattering in both auto- and cross-correlation mode. However, no influence of reduction in counterions could be observed, possibly due to the fact that dynamic light scattering is not a suitable method for this type of system. The presence of self-assembled structures was verified by freeze-fracture electron microscopy. The observed differences between dialyzed and nondialyzed samples were explained by changes in the counterion cloud surrounding the proteins. Consequently, the electrostatic interactions between as well as within the CN are altered by dialysis, which, in turn, affects the behavior at the surface as well as the properties in the solution.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Anne
authors.initials: A
authors.lastname: Kessler
authors.forename: Orquidéa
authors.initials: O
authors.lastname: Menéndez-Aguirre
authors.forename: Jörg
authors.initials: J
authors.lastname: Hinrichs
authors.forename: Cosima
authors.initials: C
authors.lastname: Stubenrauch
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D002364:Caseins / Q000737:chemistry* / Q000648:ultrastructure; D003956:Dialysis; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008854:Microscopy, Electron; D009391:Nephelometry and Turbidimetry; D010316:Particle Size; D013499:Surface Properties; D013500:Surface Tension
chemical_list: D002364:Caseins; D008823:Micelles
keywords: clouding; self-assembled structure; surface tension; α(s)-casein