Analysis of light scattering data on the sodium caseinate assembly as a response to the interactions with likely charged anionic surfactant

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 704-715

  Semenova, Maria G ^a   Belyakova, Larisa E ^a   Polikarpov, Yurii N ^a   Stankovic, Ivana ^a   Antipova, Anna S ^a   Anokhina, Maria S ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Interactions; Molecular parameters; Protein assembly; Protein modification; Sodium caseinate; Surfactant; Thermodynamics

Indexed keywords

EID: 33947114312     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.12.001     Document Type: Article

References (41)

1. Abed M.Ah., and Bohidar H.B. Gelatin-alpha olefin sulfonate interactions studied by dynamic light scattering. International Journal of Biological Macromolecules 34 (2004) 49-54
2. Belitz H.D., and Grosch W. Milk and dairy products. Food chemistry (1987), Springer, Berlin 377-402
3. Belyakova L.E., Antipova A.S., Semenova M.G., Dickinson E., Merino L.M., and Tsapkina E.N. Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation. Colloids and Surfaces B: Biointerfaces 31 (2003) 31-46
4. Burchard W. Light scattering. In: Ross-Murphy S.B. (Ed). Physical techniques for the study of food biopolymers (1994), Blackie, Glasgow 151-214
5. Chen A., Wu D., and Johnson C.S. Determination of the binding isotherm and size of the bovine serum albumin-sodium dodecyl sulfate complex by diffusion-ordered 2D NMR. Journal of Physical Chemistry 99 (1995) 828-834
6. Creighton T.E. Proteins. 2nd ed. (1993), W.H. Freeman and Co, New York
7. Dauphas S., Mouhous-Riou N., Metro B., Mackie A.R., Wilde P.J., Anton M., et al. The supramolecular organization of β-casein: Effect on interfacial properties. Food Hydrocolloids 19 (2005) 387-393
8. Dickinson E., Semenova M.G., Belyakova L.E., Antipova A.S., Il'in M.M., Tsapkina E.N., et al. Analysis of light scattering data on the calcium ion sensitivity of caseinate solution thermodynamics: Relationship to emulsion flocculation. Journal of Colloid and Interface Science 239 (2001) 87-97
9. Edmond E., and Ogston A. An approach to the study of phase separation in ternary aqueous systems. Biochemistry Journal 109 (1968) 569-576
10. Euston S.R., and Horne D.S. Simulating the self-association of caseins. Food Hydrocolloids 19 (2005) 379-386
11. Evans J.M. Manipulation of light scattering data. In: Huglin M.B. (Ed). Light scattering from polymer solutions (1972), Academic Press, London 89-164
12. Farrell Jr. H.M., Brown E.M., Hoagland P.D., and Malin E.L. Higher order structures in casein: A paradox. Advanced Dairy Chemistry-1: Proteins, Part A (2003) 203-231
13. Farrell Jr. H.M., Malin E.L., Brown E.M., and Qi P.X. Casein micelle structure: What can be learned from milk synthesis and structural biology?. Current Opinion in Colloid and Interface Science 11 2-3 (2006) 135-147
14. Foegeding E.A. Rheology, structure and texture perception in food protein gels. In: Dickinson E. (Ed). Food colloids: Interactions, microstructure and processing (2005), The Royal Society of Chemistry, Cambridge 3-15
15. Hait S.K., Majhi P.R., Blume A., and Moulik S.P. A critical assessment of micellization of sodium dodecyl benzene sulfonate (SDBS) and its interaction with poly(vinyl pyrrolidone) and hydrophobically modified polymers, JR 400 and LM 200. Journal of Physical Chemistry 107 (2003) 3650-3658
16. Holt C. Structure and stability of the bovine casein micelle. In: Anfinsen C.B., Edsall J.D., Richards F.R., and Eisenberg D.S. (Eds). Advances in protein chemistry Vol. 43 (1992), Academic Press, San Diego 63-151
17. Horne D.S. Light scattering studies of colloidal stability and gelation. In: Dickinson E. (Ed). New physico-chemical techniques for the characterization of complex food systems (1995), Blackie, Glasgow 240-267
18. Horne D.S. Casein interactions: Casting light on the black boxes, the structure in dairy products. International Dairy Journal 8 (1998) 171-177
19. Horne D.S. Casein structure, self-assembly and gelation. Current Opinion in Colloid and Interface Science 7 5-6 (2002) 456-461
20. Horne D.S. Casein micelle structure: Models and muddles. Current Opinion in Colloid and Interface Science 11 2-3 (2006) 148-153
21. Il'in M.M., Anokhina M.S., Semenova M.G., Belyakova L.E., and Polikarpov Yu.N. Calorimetric study of the interactions between small-molecule surfactants and sodium caseinate with reference to the surface activity of their binary mixtures. Food Hydrocolloids 19 (2005) 441-453
22. Il'in M.M., Semenova M.G., Belyakova L.E., Antipova A.S., and Polikarpov Yu.N. Thermodynamic and functional properties of legumin in the presence of small-molecule surfactants: Effect of temperature and pH. Journal of Colloid and Interface Science 278 1 (2004) 71-80
23. Istarova T.A., Semenova M.G., Sorokoumova G.M., Selishcheva A.A., Belyakova L.E., and Polikarpov Yu.N. Effect of pH on caseinate interactions with soy phospholipids in relation to surface activity of their mixtures. Food Hydrocolloids 19 (2005) 429-440
24. Jenks W.P. Catalysis and chemistry in enzymology (1969), McGraw-Hill, New York
25. Kelley D., and McClements D.J. Interactions of bovine serum albumin with ionic surfactants in aqueous solutions. Food Hydrocolloids 17 (2003) 73-85
26. Krog N.J. Food emulsifiers and their chemical and physical properties. In: Friberg S.E., and Larsson K. (Eds). Food emulsions (1997), Marcel Dekker, New York
27. Lucey J.A., Srinivasan M., Singh H., and Munro P.A. Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography. Journal of Agricultural and Food Chemistry 48 11 (2000) 1610-1616
28. McClements D.J. Isothermal titration calorimetry study of pectin-ionic surfactant interactions. Journal of Agricultural and Food Chemistry 48 11 (2000) 5604-5611
29. Mora-Gutierrez A., and Farrell Jr. H.M. Sugar-casein interaction in deuterated solutions of bovine and caprine casein as determined by oxygen-17 and carbon-13 nuclear magnetic resonance a case of preferential interactions. Journal of Agricultural and Food Chemistry 48 8 (2000) 3245-3255
30. Mora-Gutierrez A., Kumosinski T.F., and Farrell Jr. H.M. Oxygen-17 nuclear magnetic resonance studies of bovine and caprine casein hydration and activity in deuterated sugar solutions. Journal of Agricultural and Food Chemistry 45 12 (1997) 4545-4553
31. Nagasawa M., and Takahashi A. Light scattering from polyelectrolyte solutions. In: Huglin M.B. (Ed). Light scattering from polymer solutions (1972), Academic press, London 671-723
32. Paula S., Süs W., Tuchtenhagen J., and Blume A. Thermodynamics of micelle formation as a function of temperature: A high sensitivity titration calorimetry study. Journal of Physical Chemistry 99 (1995) 11742-11751
33. Pouzot M., Benyahia L., Durand D., and Nicolai T. Linear and non-linear rheological properties of β-lactoglobulin gels in relation to their microstructure. In: Dickinson E. (Ed). Food colloids: Interactions, microstructure and processing (2005), Royal Society of Chemistry, Cambridge 37-47
34. Rha C., and Pradipasena P. Viscosity of proteins. In: Mitchell J.R., and Ledward D.A. (Eds). Functional properties of food macromolecules (1985), Elsevier Applied Science Publishers, London, New York 79-120
35. Ross-Murphy S.B. Rheology of biopolymer solutions and gels. In: Dickinson E. (Ed). New physico-chemical techniques for the characterization of complex food systems (1995), Blackie Academic & Professional, London, Glasgow, Weinheim, New York, Tokyo, Melbourne, Madras 139-156
36. Sagis L.M.C., Veerman C., Ganzevles R., Ramaekers M., Bolder S.G., and van der Linden E. Mesoscopic structure and viscoelastic properties of β-lactoglobulin gels at low pH and low ionic strength. Food Hydrocolloids 16 (2002) 207-213
37. Semenova M.G., Belyakova L.E., Dickinson E., Eliot C., and Polikarpov Yu.N. Caseinate interactions in solution and in emulsions: Effect of temperature, pH and calcium ions. In: Dickinson E. (Ed). Food colloids: Interactions, microstructure and processing (2005), Royal Society of Chemistry, Cambridge 209-217
38. Semenova M.G., Belyakova L.E., Polikarpov Yu.N., Il'in M.M., Istarova T.A., Anokhina M.S., et al. Thermodynamic analysis of the impact of the surfactant-protein interactions on the molecular parameters and surface behaviour of food proteins. Biomacromolecules 7 1 (2006) 101-103
39. Tanford C. Physical chemistry of macromolecules (1961), Wiley, New York
40. Thongngam M., and McClements D.J. Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. Langmuir 21 1 (2005) 79-86
41. Vasilescu M., Angelescu D., Almgren M., and Valstar A. Interactions of globular proteins with surfactants studied with fluorescence probe methods. Langmuir 15 (1999) 2635-2643