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Multiscale Characterization of Casein Micelles Under NaCl Range Conditions

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Abstract

Micellar casein (MC) dispersions were studied at a constant protein concentration of 5 wt % in high NaCl environment. The micellar edifices were characterized as to their morphology, size, and content of proteins in the supernatant after ultracentrifugation. Additionally, changes in secondary structures of the protein upon salt increase were followed by Fourier Transform Infrared Spectroscopy (FTIR). For the first time, the estimations of secondary structural elements (irregular, ß-sheet, α-helix and turn) from Amide III assignments were correlated with results from Amide I. Casein micelles dispersions in water were characterized by Transmission Electron Microscopy (TEM) by a spherical shape and a size between 100 and 200 nm. A salt increase resulted to a destabilization of the micelle and the formation of mini-micelles more or less aggregated. The size of the new edifice was almost similar to the native micelle. These TEM observations were confirmed by a constant casein micelle hydrodynamic diameter determined by Dynamic Light Scattering (DLS) and ranging between 150 and 180 nm. Upon salt increase, FTIR revealed an increase in irregular structures and a concurrent decrease in ß-sheet structures. Secondary structural elements percentages were almost similar from Amide I and Amide III. The use of these multiscale techniques led to a better understanding of the micellar edifice under high salt environment. Around 3% NaCl addition, a good correlation was observed between destabilization of the micellar edifice, modifications of the caseins secondary structure and repartition of caseins between supernatant and pellet after ultracentrifugation.

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Abbreviations

MC:

Micellar casein

DLS:

Dynamic Light Scattering

FTIR:

Fourier Transform Infrared Spectroscopy

SEM:

Scanning Electron Microscopy

TEM:

Transmission Electron Microscopy

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Acknowledgements

We thank C. Jeandel (LIBio technician) for assistance during ultracentrifugation. The authors are highly thankful to The Pakistan Ministry of Higher Education Commission (HEC) for financial support.

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Authors and Affiliations

  1. LIBio, Nancy Université, Laboratoire d’Ingénierie des Biomolécules, 2 avenue de la Forêt de Haye, B.P. 172, 54505, Vandoeuvre-lès-Nancy, France

    Raza Hussain, Claire Gaiani, Leïla Aberkane & Joël Scher

  2. Université Henri Poincaré, Nancy Université, Faculté des Sciences, Service commun de Microscopie Electronique par Transmission, BP 239, Boulevard des Aiguillettes, 54506, Vandoeuvre-lès-Nancy, France

    Jaafar Ghanbaja

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  1. Raza Hussain
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  2. Claire Gaiani
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  3. Leïla Aberkane
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  5. Joël Scher
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Correspondence to Claire Gaiani.

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Hussain, R., Gaiani, C., Aberkane, L. et al. Multiscale Characterization of Casein Micelles Under NaCl Range Conditions. Food Biophysics 6, 503–511 (2011). https://doi.org/10.1007/s11483-011-9232-1

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  • DOI: https://doi.org/10.1007/s11483-011-9232-1

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