On the conformation of caseins. Optical rotatory properties

A quantitative calcium phosphate nanocluster model of the casein micelle: the average size, size distribution and surface properties

Caseins (α_S1, α_S2, β and κ) are the main protein fraction of bovine milk. Together with nanoclusters of amorphous calcium phosphate (CaP) and divalent cations, they combine to form a polydisperse distribution of particles called casein micelles. A casein micelle model is proposed which is consistent with the way in which intrinsically disordered proteins interact through predominantly polar, short, linear, motifs. Using the model, an expression is derived for the size distribution of casein micelles formed when caseins bind to the CaP nanoclusters and the complexes further associate with each other and the remaining mixture of free caseins. The result is a refined coat-core model in which the core is formed mainly by the nanocluster complexes and the coat is formed exclusively by the free caseins. Example calculations of the size distribution and surface composition of an average bovine milk are compared with experiment. The average size, size distribution and surface composition of the micelles is shown to depend on the affinity of the nanocluster complexes for each other in competition with their affinity for free caseins, and on the concentrations of free caseins, calcium ions and other salts in the continuous phase.

The Study of Zinc Ions Binding to αS1-, β- and κ-Casein

The presented studies focused on the specificity binding of particular casein fractions: αS1-, β- and κ-casein (αS1CN, βCN, κCN), with zinc ions. The binding mechanism was determined by kinetic modeling using results of batch sorption. For this goal, models of zero-order kinetics, pseudo-first-order, pseudo-second-order and Weber-Morris intraparticle diffusion were used. The formation of Zn-αS1CN, Zn-βCN and Zn-κCN complexes was additionally monitored using spectroscopic methods such as Fourier transform infrared spectroscopy (FT-IR) and Raman spectroscopy, characterizing active functional groups involved in the binding process. Additionally, a mass spectrometry technique-matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS)-was used to characterize respective protein fractions and obtained complexes. Spectroscopic and spectrometric studies were carried out both before and after binding the protein with zinc ions. The obtained results showed the difference in Zn-αS1CN, Zn-βCN and Zn-κCN complexes created at separate kinetic stages. On the basis of instrumental studies, a significant influence of acidic (glutamic acid (Glu), aspartic acid (Asp)) and aromatic (tryptophan (Trp), phenylalanine (Phe), tyrosine (Tyr)) amino acids on the formation of metal complexes was proven. In turn, spectrometric studies allowed determining the molecular masses of casein isoforms before and after binding to zinc ions.

Degradation of phycobilisomes in Synechocystis sp. PCC6803: evidence for essential formation of an NblA1/NblA2 heterodimer and its codegradation by A Clp protease complex

When cyanobacteria acclimate to nitrogen deficiency, they degrade their large (3-5-MDa), light-harvesting complexes, the phycobilisomes. This massive, yet specific, intracellular degradation of the pigmented phycobiliproteins causes a color change of cyanobacterial cultures from blue-green to yellow-green, a process referred to as chlorosis or bleaching. Phycobilisome degradation is induced by expression of the nblA gene, which encodes a protein of ~7 kDa. NblA most likely acts as an adaptor protein that guides a Clp protease to the phycobiliproteins, thereby initiating the degradation process. Most cyanobacteria and red algae possess just one nblA-homologous gene. As an exception, the widely used "model organism" Synechocystis sp. PCC6803 expresses two such genes, nblA16803 and nblA26803, both of whose products are required for phycobilisome degradation. Here, we demonstrate that the two NblA proteins heterodimerize in vitro and in vivo using pull-down assays and a Förster energy-transfer approach, respectively. We further show that the NblA proteins form a ternary complex with ClpC (the HSP100 chaperone partner of Clp proteases) and phycobiliproteins in vitro. This complex is susceptible to ATP-dependent degradation by a Clp protease, a finding that supports a proposed mechanism of the degradation process. Expression of the single nblA gene encoded by the genome of the N2-fixing, filamentous cyanobacterium Nostoc sp. PCC7120 in the nblA1/nblA2 mutant of Synechocystis sp. PCC6803 induced phycobilisome degradation, suggesting that the function of the NblA heterodimer of Synechocystis sp. PCC6803 is combined in the homodimeric protein of Nostoc sp. PCC7120.

The action of rennets on the caseins: I. Rennin action on β-casein-B in solution

A study of the hydrolysis of β-casein-B by crystalline rennin or rennet extract at pH 6·5, using a disk electrophoresis technique, showed that 3 bonds in β-casein are appreciably more sensitive than the others to rennin proteolysis, and that these bonds are probably located near the C-terminus of the protein. The most susceptible bond is hydrolysed, at 10°C, about 200 times faster than any other bond, whilst at 37°C it is hydrolysed 60 times faster. A study of the hydrolysis of this bond showed that its rate of hydrolysis at 37°C and pH 6·5 is decreased by either increased ionic strength or increased calcium ion concentration at constant ionic strength. Conformational changes in the substrate are probably responsible for these effects.

The interaction of bovine milk caseins with the detergent sodium dodecyl sulphate. II. The effect of detergent binding on spectral properties of caseins

The dissociation of casein aggregates by the detergent sodium dodecyl sulphate (SDS) gave rise to difference spectra and these spectra were characteristic for each of the different types of casein. Increase in absorption by the chromophore groups, tyrosine and tryptophan, when αs1- and β-casein aggregates were dissociated indicated binding of the detergent at regions of the molecule containing these residues. A decrease in absorption when κ-casein was dissociated indicated that the tyrosine and tryptophan residues were not in the region of the molecule to which the detergent was bound and that in the κ-casein aggregate these residues were in a more hydrophobic environment. Peaks on the difference spectra were obtained at 280 and 288 nm for αs1-casein and 284 and 291 nm for β-casein and troughs at 278 and 286 nm for κ-casein. The difference spectrum reached a maximum value when the αsl- and β-casein aggregates were dissociated and the further binding of SDS did not alter this value. The large negative change in the difference spectrum of κ-casein did not occur until after most of the aggregates were dissociated and did not reach a maximum until binding with SDS was complete. The value obtained for ΔOD was found to be temperature-dependent for β-casein-SDS interaction, but not for αs1- and κ-casein. Changes in spectra were also observed when αs1- and κ-casein interacted to form aggregates. The data obtained confirmed the importance of hydrophobic binding in casein aggregate formation and indicated the possible involvement of tyrosine and tryptophan residues in this binding.

Adsorption of casein components by halloysite and kaolinite

The adsorption of whole casein and some of its constituent caseins by halloysite and kaolinite in the presence and absence of urea and 2-mercaptoethanol has been studied. The order of adsorption generally observed for both clays in the absence of urea and 2-mercaptoethanol was temperature sensitive casein component (TS) > αs1-casein B > αs1-casein A > β-casein in the pH range 7·5–9·5, confirming that these two clays have structurally similar surfaces. In the presence of urea and 2-mercaptoethanol the rate of adsorption on to halloysite increased, although the quantity adsorbed decreased and the relative affinities of the major casein components at pH 8 were altered. However, urea and 2-mercaptoethanol did not alter the relative affinities of the caseins to kaolinite, although the quantity adsorbed did decrease. The casein components are probably adsorbed as monomers, and it may be the superior dispersing properties of the urea solution that decrease the amount adsorbed. The halloysite structure was altered by absorption of urea and the altered relative affinities of the various casein components in the presence of urea can be ascribed to that effect.

The results support the hypothesis that adsorption occurs because the energy of the system is lowered due to changes in protein-solvent, clay-solvent and solvent-solvent (solvent structuring), as well as to electrostatic interactions.

Conserved residues in the N-domain of the AAA+ chaperone ClpA regulate substrate recognition and unfolding

Protein degradation in the cytosol of Escherichia coli is carried out by a variety of different proteolytic machines, including ClpAP. The ClpA component is a hexameric AAA+ (ATPase associated with various cellular activities) chaperone that utilizes the energy of ATP to control substrate recognition and unfolding. The precise role of the N-domains of ClpA in this process, however, remains elusive. Here, we have analysed the role of five highly conserved basic residues in the N-domain of ClpA by monitoring the binding, unfolding and degradation of several different substrates, including short unstructured peptides, tagged and untagged proteins. Interestingly, mutation of three of these basic residues within the N-domain of ClpA (H94, R86 and R100) did not alter substrate degradation. In contrast mutation of two conserved arginine residues (R90 and R131), flanking a putative peptide-binding groove within the N-domain of ClpA, specifically compromised the ability of ClpA to unfold and degrade selected substrates but did not prevent substrate recognition, ClpS-mediated substrate delivery or ClpP binding. In contrast, a highly conserved tyrosine residue lining the central pore of the ClpA hexamer was essential for the degradation of all substrate types analysed, including both folded and unstructured proteins. Taken together, these data suggest that ClpA utilizes two structural elements, one in the N-domain and the other in the pore of the hexamer, both of which are required for efficient unfolding of some protein substrates.

Implication of C-terminal deletion on the structure and stability of bovine beta-casein

Bovine beta-casein (beta-CN) with its C-terminal truncated by chymosin digestion, beta-CN-(f1-192), was examined and characterized using circular dichroism (CD) under various temperature conditions. CONTIN/LL analysis of the CD data revealed significant secondary structure disruption in beta-CN-(f1-192) relative to its parent protein,beta-CN, in the temperature range (5 degrees to 70 degrees C) studied. Near-UV CD spectra indicated significant temperature dependent structural changes. Analytical ultracentrifugation results showed significant reduction but not complete abolishment of self-association in beta-CN-(f1-192) compared to whole beta-casein at 2 degrees -37 degrees C. Furthermore, binding experiments with the common hydrophobic probe - 8-anilino-1- naphthalene sulfonic acid (ANS) illustrated that beta-CN-(f1-192) is nearly incapable of binding to ANS relative to whole beta-CN, suggesting a nearly complete open overall tertiary structure brought about by the C-terminal truncation. It has been demonstrated clearly that the tail peptide beta-CN-(f193-209) is important in maintaining the hydrophobic core of beta-CN but the residual association observed argues for a minor role for other sites as well.

The effect of conserved residue charge reversal on the folding of recombinant non-phosphorylated human β-casein

A short stretch of 13 amino acids in the central portion of human beta-casein contains four positively charged conserved residues, three Lys and one Arg. We changed these individually to Glu, reversing their charge, and compared the resulting recombinant proteins to the wild-type recombinant, monitoring thermal aggregation with turbidity as well as using the fluorescence of the intrinsic Trp, of hydrophobically bound ANS and fluorescence resonance energy transfer from Trp to ANS to detect differences in structure. The results demonstrate the need to maintain the actual or functional identity of these conserved charged amino acid residues in order to attain the protein folding and functional properties of the wild-type human beta-casein molecule. They emphasize the probability that native human beta-casein has a unique folding pattern that is important for its function of suspending minerals and delivering the protein and minerals to the neonate in a readily ingestible form.

MecA, an adaptor protein necessary for ClpC chaperone activity

ClpC of Bacillus subtilis is an ATP-dependent HSP100Clp protein involved in general stress survival. A complex of ClpC with the protease ClpP and the adaptor protein MecA also controls competence development by regulated proteolysis of the transcription factor ComK. We investigated the in vitro chaperone activity of ClpC and found that the presence of MecA was crucial for the major chaperone activities of ClpC. In particular, MecA enabled ClpC to solubilize and refold aggregated proteins. Finally, in the presence of ClpP, MecA allowed the ClpC-dependent degradation of unfolded or heat-aggregated proteins. This study demonstrates that adaptor proteins like MecA through interaction with their cognate ClpC proteins can have a dual role in the protein quality-control network by rescuing, or together with ClpP, by degrading, aggregated proteins. MecA can thereby coordinate substrate targeting with ClpC activation, adding another layer to the regulation of HSP100/Clp protein activity.

Specific phosphorylation of threonine by the Dictyostelium myosin II heavy chain kinase family

Dictyostelium myosin II heavy chain kinase A (MHCK A), MHCK B, and MHCK C contain a novel type of protein kinase catalytic domain that displays no sequence identity to the catalytic domain present in conventional serine, threonine, and/or tyrosine protein kinases. Several proteins, including myelin basic protein, myosin regulatory light chain, caldesmon, and casein were phosphorylated by the bacterially expressed MHCK A, MHCK B, and MHCK C catalytic domains. Phosphoamino acid analyses of the proteins showed that 91 to 99% of the phosphate was incorporated into threonine with the remainder into serine. Acceptor amino acid specificity was further examined using a synthetic peptide library (MAXXXX(S/T)XXXXAKKK; where X is any amino acid except cysteine, tryptophan, serine, and threonine and position 7 contains serine and threonine in a 1.7:1 ratio). Phosphorylation of the peptide library with the three MHCK catalytic domains resulted in 97 to 99% of the phosphate being incorporated into threonine, while phosphorylation with a conventional serine/threonine protein kinase, the p21-activated kinase, resulted in 80% of the phosphate being incorporated into serine. The acceptor amino acid specificity of MHCK A was tested directly by substituting serine for threonine in a synthetic peptide and a glutathione S-transferase fusion peptide substrate. The serine-containing substrates were phosphorylated at a 25-fold lower rate than the threonine-containing substrates. The results indicate that the MHCKs are specific for the phosphorylation of threonine.

Comparative aspects of milk caseins

The caseins comprise the major protein component of milk of most mammals and are secreted as micelles that also carry high concentrations of calcium. They are phosphoproteins that represent the products of four genes, equivalent to those that encode the bovine alpha s1, alpha s2, beta, and kappa-caseins. There is considerable variation in the relative proportions of the particular caseins across species. The primary sequences of the alpha s1, alpha s2, and beta-caseins also show considerable species variation consistent with rapidly evolving genes that are proposed to have a common precursor. In contrast, the kappa-caseins exhibit features that demonstrate a separate origin and function where they are proposed to stabilise the micelle structure. This review focuses on comparative aspects of the caseins across a number of species for which information is now available.

Allergenic epitopes of bovine alpha S1-casein recognized by human IgE and IgG

B-cell epitopes of bovine alpha S1-casein, one of the major allergens of cow's milk, were identified by a screening method based on synthetic peptides. According to the known amino acid sequence of alpha S1-casein, a set of 188 overlapping sequential decapeptides shifted by one amino acid was manually synthesized on polyethylene pins by the 9-fluorenyl-methoxycarbonyl (Fmoc) method. Peptides were screened by an enzyme-linked immunosorbent assay (ELISA) specific for human IgE and IgG. Bound antibodies were detected by successive incubation with up to three polyclonal antibodies, the last one conjugated to horseradish peroxidase. Tested sera were from 15 patients with acute clinical reactions to cow's milk and IgE-specific reactions to bovine alpha-casein in the ELISA and immunoblot. Sera from 10 healthy subjects without remarkable reactions to cow's milk proteins were used as controls. All sera from allergic subjects showed reactions with three regions of alpha S1-casein, corresponding to amino acids 19-30, 93-98, and 141-150. Furthermore, individual sera showed reactions with other parts of the protein. No essential differences in the epitope specificity of IgE and IgG were found. Inhibition of IgE binding to alpha S1-casein with soluble synthetic peptides confirmed the results and revealed peptide CN-2 as the most inhibiting one.

Casein kinase 2 inactivation by Mg2+, Mn2+ and Co2+ ions

Mg2+ as well as Mn2+, and Co2+, which may substitute Mg2+ in the mental ion requirement of casein kinase 2 (Gatica et al., FEBS Lett: 315:173-173, 1993), have been repeatedly reported to display an optimal concentration at which activity of casein kinase 2 is maximal. As far as we know this intriguing property has always been observed with casein as substrate. This phosphoprotein is not the natural substrate of the enzyme, and it is well known that it binds divalent metal ions, which provoke the aggregation and precipitation of the protein. Since an optimal concentration of metal ion might have a regulatory role, we have examined if it is a consequence of the particular properties of casein, or it is an inherent property of the enzyme, extensive to other substrates. We have used the type II regulatory subunit of protein kinase A which is a physiological substrate of the enzyme, and the peptide RRREEETEEE as a specific substrate. No optimal concentration of Mg2+ is observed when these two substrates are used. The results explain, however, why that optimum is observed with casein. Although low concentration of Mn2+, and Co2+ render about 25% of the maximal activity found with Mg2+, they inactivate the enzyme almost fully at concentrations at which Mg2+ yield the maximal activity.

Secondary structures in beta-casein peptide 1-42: a two dimensional nuclear magnetic resonance study

Two dimensional NMR spectroscopy was used to study the structure of a peptide composed of the N-terminal 42 amino acid residues of beta-casein. The peptide was obtained by enzymic cleavage using endoproteinase Asp-N. Complete sequence-specific 1H NMR assignment was performed for the peptide at three Ca2+ concentrations (0, 22 and 37 mM). The NMR results show that the peptide was highly flexible and adopted multiple conformations. No stable secondary structures were present; however, the peptide had some regions with non-random structure. The region between residues Leu16 and Asn27 adopted conformations with an increased contribution of alpha-helical structure, a so-called nascent helix. Two regions, Glu11-SerP15 and Lys29-Phe33 showed an increased population of conformations with extended structures. Addition of Ca2+ induced chemical shift changes for the backbone amide protons, especially around the phosphoserine region and around the suggested alpha-helical structure, indicating that the addition of Ca2+ stabilized the structure already present in the apo form of the peptide.

The secondary structure of milk proteins and their biological function

A brief overview is given of the methods of determining and predicting secondary structure in proteins. The secondary structures of the milk serum proteins, lactoferrin, alpha-lactalbumin, lysozyme, and beta-lactoglobulin, as determined by x-ray crystallography, are compared with the results of a joint prediction method. This comparison evaluates critically the degree of success achieved and helps define what can reasonably be expected from a prediction in the absence of a known structure. The value of supplementary information from spectroscopic methods and the use of templates and sequence information from related proteins in improving the confidence of predictions are illustrated. One point that emerges is the general overprediction of helix content by the joint prediction method such that, for an all-beta protein such as beta-lactoglobulin, the method of Garnier, Osguthorpe, and Robson, applied with the correctly selected decision constants, provides a somewhat better approach. Secondary structure of the caseins can be predicted with less confidence than for globular proteins, and the results should be interpreted as evidence of a propensity to form transient secondary structures of the indicated type in view of the generally open and flexible conformation of caseins in solution.

Two-dimensional nuclear magnetic resonance study of the beta-casein peptide 1-25: resonance assignments and secondary structure

The N-terminal 25 amino-acid residue peptide (beta-CN 1-25) obtained from a tryptic digest of bovine beta-casein was studied using two-dimensional NMR techniques. Complete sequence-specific assignment of the 1H-NMR spectrum was performed both in the presence and absence of 22 mM Ca2+. The NMR data supported earlier findings that this segment of beta-casein is highly flexible and adopts multiple conformations. The observed pattern of sequential NOEs indicated that the peptide did not contain stable folded structures. However, the structure was neither that of a fully-extended peptide nor a so-called random coil. The region Ile-12 to SerP-15 showed an enhanced population of extended structure. Furthermore, addition of Ca2+ ions induced chemical-shift changes and apparently decreased the population of conformations with extended structure in the region SerP-18 to Ile-23.

The secondary structure of peptides derived from caseins: a circular dichroism study

Three peptides have been formed by proteolytic digestion of individual casein proteins and their secondary structures characterised by far-UV circular dichroism (CD). Peptide alpha s1(1-23), residues 1-23 of alpha s1-casein, was generated by treatment of the parent protein with chymosin. Peptides beta(1-28) and beta(1-52), residues 1-28 and 1-52 of beta-casein, were plasmin- and chymotrypsin-generated fragments, respectively. Analysis of the CD spectra revealed that in aqueous solution all three peptides have secondary structures composed exclusively of beta-sheet and random coil. A limited amount of alpha-helix was formed in two of the three peptides upon treatment with high concentrations (greater than 40% (v/v] of 2,2,2-trifluoroethanol. Partial dephosphorylation (60%) of beta(1-28) and beta(1-52) by treatment with alkaline phosphatase resulted in homogeneous preparations, as judged by polyacrylamide gel electrophoresis, which exhibited increased hydrophobicity. This reduction in the level of phosphorylation of serine residues 15, 17, 18 and 19 led to increased propensity for helix formation in the peptides in the presence of 2,2,2-trifluoroethanol, but no alpha-helical structures were detected in the dephosphorylated peptides in the absence of 2,2,2-trifluoroethanol.

Compressibility-structure relationship of globular proteins

The adiabatic compressibility, -beta s, of 11 globular proteins in water was determined by means of sound velocity measurements at 25 degrees C. All the proteins studied except for subtilisin showed positive -beta s values, indicating the large internal compressibility of the protein molecules. The intrinsic compressibility of proteins free from the hydration effect appeared to be comparable to that of normal ice. The compressibility data for 25 proteins, including 14 reported previously [Gekko, K., & Noguchi, H. (1979) J. Phys. Chem. 83, 2706-2714], were statistically analyzed to examine the correlation of the compressibility with some structural parameters and the amino acid compositions of proteins. It was found that -beta s increases with increasing partial specific volume and hydrophobicity of proteins. The helix element also seemed to be a dynamic domain to increase -beta s. Four amino acid residues (Leu, Glu, Phe, and His) greatly increased -beta s, and another four (Asn, Gly, Ser, and Thr) decreased it. Some empirical equations were derived for the estimation of the -beta s values of unknown proteins on the basis of their amino acid compositions. The volume fluctuations of proteins revealed by the compressibility data were in the range of 30-200 mL/mol, which corresponded to about 0.3% of the total protein volume. The conformational fluctuation seemed to enhance the thermal stability of proteins.

Peptide substrates for chymosin (rennin): conformational studies of kappa-casein and some kappa-casein-related oligopeptides by circular dichroism and secondary structure prediction

Circular dichroism spectra of a series of synthetic, kappa-casein-related oligopeptide substrates for chymosin in water and in surfactant solution were determined. The results show that there is a good correlation between the beta-structure forming potential of these peptides as found by using structure-predictive methods and the conformation in dilute sodium dodecyl sulfate solutions. The results support earlier suggestions concerning enzyme-substrate interaction which were made on the basis of X-ray analysis of acid proteinases. A predicted secondary structure of the whole kappa-casein molecule obtained by using a combination of three methods is also presented.

Purification and characterization of four components of rat caseins

Rat casein components (C1-, C3A-, C3B- and C4-casein) were extensively purified from rat milk, and the properties of these proteins were compared with those of other caseins including rat C2-casein. C1-casein was precipitated by a low concentration of CaCl2 (1.5 mM). Both C3A- and C3B-casein were less sensitive to Ca2+ than were C1- and C2-casein, and the presence of 20 mM CaCl2 was required at 37 degrees C for their precipitation. C4-casein was absolutely insensitive to Ca2+. This protein exhibited the ability to stabilize all of the other rat casein components against Ca2+-dependent precipitation. In addition, C4-casein contained sialic acid, galactose and N-acetylgalactosamine. Therefore, C4-casein appears to be a bovine kappa-casein-like protein.

Substrate specificity of the nuclear protein kinase NII from porcine liver. Studies with casein variants

The substrate specificity of the nuclear protein kinase NII from pig liver was studied using purified casein variants alpha s1B and beta A2 both in the phosphorylated and dephosphorylated form. Chymotryptic peptides of the phosphorylated casein were analyzed by ascending thin-layer chromatography followed by thin-layer electrophoresis. Phosphorylated peptides were detected by autoradiography. The determination of a phosphorylated site in a cluster of three serinees was performed by solid phase Edman degradation of the whole beta A2 casein. Phosphorylated beta A2 casein was by far the best substrate. A threonine at position 41 in the amino acid sequence was found to be predominantly phosphorylated. Dephosphorylated beta A2 casein became rephosphorylated at serine-17 whereas phosphorylated at threonine-41 was greatly reduced. In both sites acidic amino acid side chains are present at the C-terminal side though at different positions suggesting that acidic residues in the vicinity of the serin or threonine residue to be phosphorylated play an important role in the recognition by the nuclear protein kinase NII.

Purification and properties of a major casein component of rat milk

A casein component (C2-casein) was purified by ion-exchange and gel filtration chromatography from rat milk, and the properties of this protein were examined. The molecular weight of C2-casein, as determined by Sepharose 4B gel filtration in 6 M guanidine hydrochloride, was 34 000 +/- 1000. The average hydrophobicity calculated from the amino acid composition showed that C2-casein is a rather hydrophilic protein. The alpha-helix content obtained from optical rotatory dispersion experiments was about 12%. In ultracentrifugation analyses, monomer and polymer peaks of C2-casein were both seen, and the monomer-to-polymer ratio was not affected by changing temperature conditions. C2-casein was precipitated by the presence of 2.5 mM CaCl2, and the precipitability was greatly decreased by the dephosphorylation of the protein. C2-casein was stabilized from Ca2+-dependent precipitation by the addition of another rat casein component (C3-casein) or of bovine kappa-casein.

A sedimentation equilibrium study of the temperature-dependent association of bovine beta-casein

The temperature-dependent association of beta-casein was studied by the sedimentation equilibrium method. The weight-average molecular weight of the protein was determined in 0.2 M sodium phosphate buffer (pH 6.7) at 20, 15, 10 and 2 degrees C, and was found to be dependent markedly on both temperature and protein concentration. The data were well fitted by a monomer-n-mer association scheme, and the values of n, the second viral coefficient, and the free energy change for the association (association constant) were evaluated. The results show that temperature not only shifts the equilibrium but alters the polymer size: the values of n are 49, 22, and 12 at 20, 15, and 10 degrees C, respectively; the free energy change per monomer becomes more negative with increasing temperature, indicating that the attraction between the monomers in a polymer is stronger at higher temperature. This effect of temperature is in contrast to that of ionic strength which affects mainly the equilibrium. The enthalpy change, entropy change, and heat capacity change for the association were also estimated and were indicative of the formation of a considerable amount of hydrophobic bonds upon association.

Review: Casein micelle structure; an examination of models

The casein micelle system of bovine milk is unique in that protein aggregates of similar spherical shape but extreme variability of size are formed by the self-assembly of three major nonidentical subunits. The monomeric subunits appear to be approximately the same size and shape with similar amphiphilic natures, the chief difference in properties being in the carbohydrate-containing kappa-casein which acts to stabilize the system against precipitation by calcium ion. Micelle models with kappa-casein exclusively in the interior lack a stabilization mechanism and can be eliminated. Statistical considerations of a chain polymer model also lead to its rejection. Electron microscopy reveals spherical submicellar aggregates which at present can be accounted for by only three models. Of these three, the experimental data are predicted only by one in which, alphas 1-, beta-, and kappa-casein subunits are associated into spherical soap micelle-like particles with the kappa-casein segregated into one portion, giving these submicelles an amphiphilic nature. The alphas 1- and beta-caseins are hydrophobic while the kappa-casein portion of the submicelle surface is hydrophilic. Of particular interest is the ability of this micelle model to explain the formation of a minimum micelle which is larger than a submicellar particle.

A fluorescence study of the temperature-dependent polymerization of bovine beta-casein A1

The intrinsic fluorescence properties of bovine beta-casein A1 solutions have been studied under a variety of conditions. The protein shows both tyrosine and tryptophan fluorescence emission, the former being more pronounced at low temperature (5 degrees C) and in the presence of urea. Approximate relative quantum yields for the tyrosine and tryptophan residues were determined using free tyrosine and free tryptophan respectively as standards. The tryptophan emission intensity of beta-casein shows an increase with temperature indicating a temperature-dependent transition of the protein. Two-state analysis of the emission-intensity--temperature data yielded positive enthalpy and entropy values for the transition over a range of protein concentrations (0.018--0.18%). A marked protein concentration effect was apparent which indicated that the transition was a consequence of polymerization rather than a prerequisite for polymerization. The size of the polymers appeared to be concentration-dependent. Decreased ionic strength and increased pH both caused a reduction in the increase in emission intensity when the temperature was increased. At higher pH both the enthalpy and the entropy for the transition were reduced. Experimental precision was insufficient to allow the effect of decreased ionic strength on these parameters to be determined. Many of the properties of the temperature-dependent transition can be explained if the transition is considered to be one of micelle formation.

Hydration and thermal denaturation of beta-lactoglobulin. A calorimetric study

The thermal properties of the beta-lactoglobulin-water system were investigated by differential scanning calorimetry in the temperature range from -50 to 130 degrees C. Determination of the heat and temperature of fusion of the absorbed water allowed resolution of the water into four different states. The amounts of water in these states were different for samples before and after heat denaturation. In the case of denatured beta-lactoglobulin, a smaller amount of water with thermal properties different from ordinary water was observed and its total water binding capacity was lower. The thermal stability of beta-lactoglobulin in the water content range from 0 to 0.75 g/g showed a strong dependence on the degree of hydration. A correlation was observed between the changes in the thermal stability of the protein and the changes in the state of the absorbed water. The results are compared with those obtained from similar measurements of other globular proteins and of fibrillar proteins.

The association of bovine beta-casein. The importance of the C-terminal region

Bovine beta-casein exists in the monomer form in solution (pH 6.5, 0.1 M NaCl, 0.5% w/v) at low temperatures, but associates to form polymers at higher temperatures. Gel filtration chromatography at 36 degrees showed that the polymer is large with a hydrodynamic size greater than that of a globular protein with a mol wt of 1.34 times 10(6). Removal of two C-terminal amino acids per molecule decreased the proportion of polymer in the solution, although the chromatographic behavior of the modified beta-casein monomers and polymers was retained. Removal of a 20 amino acid peptide from the C terminus of the beta-casein completely destroyed its ability to form polymers and removed the 8-anilino-1-naphthalenesulfonate binding site. However, deletion of segments of the protein from the N terminus did not decrease the ability of the modified beta-casein to associate, nor did it affect the 8-anilino-1-naphthalenesulfonate binding site greatly. It seems likely that all, or some, of the 20 amino acids at the C terminus are responsible for the associative behavior of beta-casein, possibly by the direct participation of their side chains in hydrophobic bond formation. However, removal of the C-terminal peptides may have disrupted the spatial structure of the native protein so that it could no longer associate normally.

Structure and stability of casein micelles

The structure and stability of casein micelles are determined in large measure by the amino acid sequences of the constituent alphas1-, beta-, and kappa- caseins. In this paper we review, and attempt to connect with sequence data where possible: (1) molecular weight, structure, and dissociation of casein micelles; (2) physical characteristics of monomeric caseins, especially the distrubition of charged and hydrophobic residues and the possible occurrence of helical regions; and (3) forces involved in association of monomers.

The influence of lysolecithin on the complex formation between beta-lactoglobulin and kappa-casein

Ultraviolet difference spectral measurements and some circular dichroism data are reported on the systems (β-lactoglobulin (BLG)/soya-lysolecithin (sll)), (κ-casein (KC)/sll) and (BLG/KC/sll). Sll destabilizes the native conformation of BLG and KC and promotes the interaction between BLG and KC. The influence of sll: protein ratio and time of heating on the complex formation has been investigated.