Casein sub-micelles: do they exist?

Structure and rheological behavior of casein micelle suspensions during ultrafiltration process

The stability and mechanism underlying the formation of deposits of casein micelles during ultrafiltration process were investigated by small-angle and ultra small-angle x-ray scattering (SAXS and USAXS). The casein micelle dispersions consisted of phospho-caseinate model powders and the measurements probed length scales ranging from 1 to 2000 nm. Rheometric and frontal filtration measurements were combined with SAXS to establish the relationship between the rheological behavior of deposits (shear and/or compression) and the corresponding microstructure. The results revealed two characteristic length scales for the equilibrium structure with radius of gyrations R(g), about 100 and 5.6 nm pertaining to the globular micelles and their non-globular internal structure, respectively. The SAXS measurements further indicated that the increase of temperature from 20 to 70 degrees C or the decrease of pH from 6.6 to 6 lead to agglomeration of the globular micelles. In situ scattering measurements showed that the decrease of permeation flows is directly related to the deformation and compression of the micelles in the immediate vicinity of the membrane.

Optimized recovery of monoclonal antibodies from transgenic goat milk by microfiltration

The Predictive Aggregate Transport Model for microfiltration is used in combination with optimum fluid mechanics and electrostatics to maximize recovery of a heterologous immunoglobulin (IgG) from transgenic goat milk. The optimization algorithm involved varying pH (6.8-9), transmembrane pressure (2-4.5 psi), milk feed concentration (1-2X), membrane module type (linear vs. helical design), and axial velocity (Reynolds number: 830-1170). Operation in the pressure-dependent regime at low uniform transmembrane pressures (approximately 2 psi) using permeate circulation in co-flow, at the pI of the protein (9 in this case) was used to increase IgG recovery from less than 1% to over 95%. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and attenuated total reflection Fourier transform infrared spectroscopy of the microfiltration permeate samples confirmed that all the fat globules and most of the casein micelles were retained in the MF membrane whereas a large amount of the target IgG was transported through the membrane. Transmembrane pressure and hence permeation flux was kept low (approximately 15 lmh) to maximize IgG membrane transport and thus recovery, due to a sparse deposit on the membrane which facilitated high solute transport. Next, an analytical method was used to optimize the diafiltration process using the aggregate transport model, experimental target protein sieving coefficients and permeation flux (Baruah and Belfort, 2003). The methodology reported here should be generalizable to the recovery of target proteins found in other complex suspensions of biological origin using the microfiltration process.

The use of lithium chloride to study human milk micelles

Various methods have been used to study the dissociation of milk micelles in attempts to determine their structure and the interactions that stabilize them. These include the addition of urea, cooling to alter hydrophobic bonding, the addition of EDTA to sequester calcium, and changes in pH to alter molecular charge. For this study, the mild chaotropic agent LiCl was added to human milk micelles, and measurements were made on the relative percentages of the six different phosphorylation levels of beta-casein (CN) at various LiCl concentrations for different lengths of time and at different temperatures. Added LiCl had little effect at 37 degrees C but caused maximal dissociation, mainly of the beta-CN species with higher phosphorylation levels, at 23 degrees C and 4 degrees C between 1 and 2 M concentration. Comparison was made with 2-M additions of NaCl, MgCl2, and KCl at 4 degrees C, with LiCl showing the only appreciable change. The results suggest that Li+ may displace Ca2+ in protein-Ca2+-protein or protein-colloidal calcium phos+ phate-protein salt bridges and that the nonphosphorylated form of human beta-CN may change its conformation and mode of interaction upon phosphorylation. Lithium chloride may be useful to study the dissociation of the different CN in bovine milk micelles.

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

During ageing of casein or skim milk gels, structural changes take place that affect gel parameters, such as pore size and storage modulus. These changes can be explained in terms of rearrangements of the gel network at various length scales. In this paper, rheological experiments on rennet-induced casein gels and a general model on rearrangements are presented. The results of experiments (e.g. microscopy, permeametry) and computer simulations, the model, and recent literature on casein gels and other types of particle gels are compared to each other. Experiments presented include measurements of storage and loss moduli and maximum linear strain of the casein gels. Parameters varied were pH (5.3 and 6.65) and temperature (25 and 30 degrees C). In addition, the casein volume fraction (5-9 vol.%) was varied, which enables application of fractal scaling models. For rennet-induced casein gels, it is demonstrated that at the lower pH, all types of rearrangements proceed significantly faster. The rearrangements include: an increase in the size of compact building blocks; partial disappearance of fractal structure; and the formation of straightened strands, some of which eventually break. All of these rearrangements seem to be a consequence of particle fusion. There are indications of universality of the relation between particle fusion and gel syneresis for gels composed of viscoelastic particles.

Further observations on the size, shape, and hydration of casein micelles from novel analytical ultracentrifuge and capillary viscometry approaches

The size, shape, and hydration of casein micelles were estimated using a combination of sedimentation velocity (time-derivative analysis) in the analytical ultracentrifuge and capillary viscometry applied to skimmed milk. On the basis of sedimentation time-derivative and Wales-van Holde analyses the casein micelles appear as large spherical molecules of s0T,b = 845S, Mw approximately 2.8 x 10(8), hydrodynamic radius approximately 77.8 nm, and ks/[eta] = 1.6. The molecular hydration (i.e., the extent of chemically bound and physically entrained solvent) was calculated to be 3.4 g/g. These results appear to be in good agreement with comparable results from electron microscopy and dynamic light scattering.

The influence of high temperatures on milk proteins

High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.

Growth kinetics and fractal dimensions of casein particles during acidification

Small angle static light scattering was used to study the effect of milk dilution in permeate on the mechanism of acid-induced aggregation of casein particles. Growth kinetics of casein aggregates during acidification was characterized by the succession of four populations of particles. The first one corresponded to casein particles ranging from 0.1 to 1 microm, with a mean value of 0.3 microm. The second population, from 1 to 10 microm, was quickly replaced by a third population, from 10 to 100 microm, which gave rise to the last population measurable, from 100 to 1000 microm. The angular dependence of static light scattering from about 0.01 to 50 degrees was used to determine the fractal dimension (D) of pH-induced casein aggregates. With the formation of about 10-microm aggregates, fractal structures appeared. The D values, determined from double logarithmic plots of intensity versus scatteringvector resulted in values between 1.85 and 2.03.