在κ-酪蛋白存在下β-酪蛋白的可调混合胶束化,Food Hydrocolloids

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在κ-酪蛋白存在下β-酪蛋白的可调混合胶束化
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2021-04-01 , DOI: 10.1016/j.foodhyd.2020.106459
Wahyu Wijaya , Sanaullah Khan , Mikkel Madsen , Marie Sofie Møller , Tijs Albert Maria Rovers , Tanja Christine Jæger , Richard Ipsen , Peter Westh , Birte Svensson

摘要酪蛋白-酪蛋白相互作用对于调整用于食品和生物技术应用的混合酪蛋白胶束的结构和物理特性非常有用，特别是在乳制品行业。目前的工作重点是通过将胶束 β-酪蛋白溶液逐步添加到 0.05 或 0.3 mM κ-酪蛋白中形成的混合胶束的结构，即分别低于或高于 κ-酪蛋白的临界胶束浓度 (CMC)。使用等温滴定量热法 (ITC) 可以深入了解这种混合胶束的热力学，这表明含有 0.3 mM κ-酪蛋白的混合胶束的形成焓和 CMC 下降。疏水相互作用是混合胶束化背后的主要驱动力，通过使用芘（一种疏水性荧光团）进行探测。通过动态光散射 (DLS) 和小角 X 射线散射 (SAXS) 进行的结构表征表明，与添加到 0.3 mM κ 时相比，将胶束 β-酪蛋白添加到 0.05 mM κ-酪蛋白寡聚体会引起强烈的扰动和较小胶束的形成-胶束状态的酪蛋白。因此，在这两种松散相互作用的低聚物和胶束的不同物理形式中，β-酪蛋白与 κ-酪蛋白的结合分别可以调节混合胶束的形成，其结构特性如形状、大小和分子堆积（致密性）。

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Tunable mixed micellization of β-casein in the presence of κ-casein

Abstract Casein-casein interactions can be very useful for tuning structural and physical properties of mixed casein micelles for food and biotechnology applications, particularly in the dairy industry. The present work focuses on the structures of mixed micelles formed by stepwise addition of a micellar β-casein solution to either 0.05 or 0.3 mM κ-casein, i.e. below or above the critical micellar concentration (CMC) of κ-casein, respectively. Insight into the thermodynamics of this mixed micellization was achieved using isothermal titration calorimetry (ITC), which indicated a less favorable enthalpy of formation and a downward shift of the CMC of mixed micelles with 0.3 mM κ-casein. Hydrophobic interactions are the main driving force behind the mixed micellization as probed by using pyrene, a hydrophobic fluorophore. Structural characterization by dynamic light scattering (DLS) and small angle X-ray scattering (SAXS) revealed that addition of micellar β-casein to 0.05 mM κ-casein oligomers caused strong perturbation and formation of smaller micelles compared to when added to 0.3 mM κ-casein in micellar state. Thus, association of β-casein with κ-casein in these two different physical forms of loosely interacting oligomers and micelles, respectively, can modulate formation of mixed micelles with regard to structural properties such as shape, size and molecular packing (compactness).

更新日期：2021-04-01

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