A SAXS and USAXS study of the influence of pH on the casein micelle structure

Changes in milk pH significantly influence the behavior and physical properties of casein micelles; however, the effects of these changes on casein micelle structures are still unclear. The aim of this study was to elucidate the effect of changes in pH range from 5.9 to 7.1 on the structure of casein micelles in milk using small-angle X-ray scattering (SAXS) and ultra small-angle X-ray scattering (USAXS). The casein micelles formed one-dimensional aggregates. The micelle radius decreased with decreasing pH, whereas the size of the water domain increased. The distance between colloidal calcium phosphates (CCP) remained unchanged, whereas the CCP radius decreased with decreasing pH. Voluminosity, which was calculated from scattering intensities, increased at increased pH. In conclusion, the micelle structure changed significantly in response to changes in pH. Our findings help to understand the changes in the physical properties of milk at various pH levels in terms of the microscopic structure.

Analysis of the sol and gel structures of potato starch over a wide spatial scale

We analyzed edible potato starch and observed the interaction between its granular structure and water molecules. We studied the changes caused by gelatinization during heating and stirring using microscopy, micro-FT-IR spectroscopy, and X-ray scattering techniques. A wide range of spatial scales was revealed using these various techniques. The rate of gelatinization varied significantly and was dependent on the starch concentration. The process of adsorption of water on starch molecules was studied using the humidity-controlled FT-IR spectroscopy technique. Furthermore, by comparing the X-ray scattering profiles of dry and wet granules, the 9-nm repeat "cluster" structure was studied. A gradual collapse of the granules occurred during the processes of heating and stirring. A clustered smectic structure and a smectic-like structure were observed in the opaque gel after gelatinization. Upon further heating, a transparent gel was obtained after the melting of the cluster.

First Observation of the Hydration Layer around Polymer Chain by Scattering and Its Relationship to Thromboresistance: Dilute Solution Properties of PMEA in THF/Water

Poly(2-methoxyethyl acrylate) (PMEA) is known to exhibit excellent thromboresistance, i.e., hardly causing blood-clot formation on its surface. Hence, PMEA and its analogues have been commercially used for blood-contacting materials in medical devices. In this study, we investigated the conformation and solvation state of PMEA in mixtures of tetrahydrofuran (THF) and water with various water volume fractions (ϕ_water) by viscosity, sedimentation equilibrium, small-angle X-ray scattering (SAXS), and dielectric relaxation measurements. We also comparatively investigated those of poly[2-(2-methoxyethoxy)ethyl methacrylate] (PMe2MA) and polystyrene (PS). For all of these, THF is a good solvent and water is a nonsolvent or poor solvent. PMe2MA and PMEA show equally good thromboresistance, while PS does not at all. The solution properties of PMe2MA and PMEA were found to be quite different from PS. There are clear attractive interactions (or correlation) between the PMEA chain (or PMe2MA) and the waters in the vicinity of the chain despite their water insolubility. These correlated waters give additional scattering and the angular dependence of SAXS was analyzed in terms of the hydration layer model that has been used in protein solution scattering. The hydration is related to increasing both the chain stiffness and excluded volume. These distinctive properties are likely related to the origin of its good thromboresistance.

A two-component micelle with emergent pH responsiveness by mixing dilauroyl phosphocholine and deoxycholic acid and its delivery of proteins into the cytosol

Providing appropriate pH responsiveness for drug delivery nanoparticles is one of the major issues in developing a new generation of delivery systems. This paper reports that, when phosphocholine and a bile acid were mixed, the resultant two-component micelle gained pH responsiveness, while the individual components did not show any such responsiveness. The pH responsiveness was shown to be determined by the chemical structure, especially the positions and chirality of the OH groups, of the bile acid, and the sensitivity was determined by the alkyl chain length of the phosphocholine. The best combination for evading endocytosis was dilauroyl phosphocholine (DLPC) and deoxycholic acid (DA). Small-angle X-ray scattering revealed that the pH responsiveness was related to the change of surface hydrophobicity, namely, decreasing pH led to protonation of the carboxylic acid, resulting in aggregation of the preceding micelles. We assume that particles that become hydrophobic in this way can start interacting with the endocytotic bilayer, which eventually leads to rupture of the endocytotic vesicle. This mechanism is well supported by the finding that fluorescein-conjugated ovalbumin proteins were transported into the cytosol when they were co-administered with DLPC/DA.