Effect of calcium concentration on the structure of casein micelles in thin films.
نویسندگان
چکیده
The structure of thin casein films prepared with spin-coating is investigated as a function of the calcium concentration. Grazing incidence small-angle x-ray scattering and atomic force microscopy are used to probe the micelle structure. For comparison, the corresponding casein solutions are investigated with dynamic light-scattering experiments. In the thin films with added calcium three types of casein structures, aggregates, micelles, and mini-micelles, are observed in coexistence with atomic force microscopy and grazing incidence small-angle x-ray scattering. With increasing calcium concentration, the size of the aggregates strongly increases, while the size of micelles slightly decreases and the size of the mini-micelles increases. This effect is explained in the framework of the particle-stabilizing properties of the hairy layer of kappa-casein surrounding the casein micelles.
منابع مشابه
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متن کاملمقایسه میسلهایکازئین (Casein Micelles) در شیرخاموپاستوریزهبی چربی درpHهای مختلف با میکروسکوپهای الکترونی نگاره و گذاره
In this research some properties of the casein micelles in the raw and pasteurized milk were studied by electron microscopy. SEM and TEM were used to evaluate the differences in acidified casein micelles of raw and pasteurized milk at the Iso Electric Point (pH=4.6). Milk samples were taken from research pilot plant of The College of Agriculture. Milk was pasteurized by the L.T.L.T. method in t...
متن کاملمطالعه میسلهای کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپهای الکترونی نگاره و گذاره
In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...
متن کاملمطالعه میسلهای کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپهای الکترونی نگاره و گذاره
In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...
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ورودعنوان ژورنال:
- Biophysical journal
دوره 93 3 شماره
صفحات -
تاریخ انتشار 2007