Tuning the structure of protein particles and gels with calcium or sodium ions

Biomacromolecules

Volumn 14, Issue 6, 2013, Pages 1980-1989

  Phan Xuan, Tuan ^a   Durand, Dominique ^a   Nicolai, Taco ^a   Donato, Laurence ^b   Schmitt, Christophe ^b   Bovetto, Lionel ^b  

^a UNIVERSITÉ DU MAINE   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

DENATURED PROTEINS; DIFFERENT MECHANISMS; HEATING TEMPERATURES; NACL CONCENTRATION; NUCLEATION AND GROWTH; PARTICLE SIZE MEASUREMENT; PROTEIN PARTICLES; SPHERICAL PARTICLE;

CALCIUM; GELS; HEATING; METAL IONS;

PROTEINS;

BETA LACTOGLOBULIN; CALCIUM CHLORIDE; CALCIUM ION; MILK PROTEIN; SODIUM CHLORIDE; SODIUM ION;

AQUEOUS SOLUTION; ARTICLE; DENATURATION; GELATION; HEATING; LIGHT SCATTERING; PARTICLE SIZE; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; TEMPERATURE;

CALCIUM; GELS; MICROSCOPY, CONFOCAL; MICROSCOPY, ELECTRON, TRANSMISSION; PROTEIN CONFORMATION; PROTEINS; SODIUM;

EID: 84878589232     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/bm400347d     Document Type: Article

References (50)

1. Nicolai, T.; Britten, M.; Schmitt, C. β-Lactoglobulin and WPI Aggregates: Formation, Structure and Applications Food Hydrocolloids 2011, 25 (8) 1945-1962
2. Nicolai, T.; Durand, D. Controlled Food Protein Aggregation for New Functionality Curr. Opin. Colloid Interface Sci. 2013, 10.1016/j.cocis.2013.03. 001
3. Hambling, S. G.; Mc Alpine, A. S.; Sawyer, L. β-Lactoglobulin. In Advanced Dairy Chemistry-1: Proteins; Fox, P. F., Ed.; Elsevier Applied Science: London, 1992; pp 141-190.
4. Aymard, P.; Nicolai, T.; Durand, D.; Clark, A. Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2 Macromolecules 1999, 32 (8) 2542-2552
5. Veerman, C.; Ruis, H.; Sagis, L. M. C.; van der Linden, E. Effect of Electrostatic Interactions on the Percolation Concentration of Fibrillar β-Lactoglobulin Gels Biomacromolecules 2002, 3 (4) 869-873
6. Arnaudov, L. N.; de Vries, R.; Ippel, H.; van Mierlo, C. P. M. Multiple Steps during the Formation of β-Lactoglobulin Fibrils Biomacromolecules 2003, 4 (6) 1614-1622
7. Gosal, W. S.; Clark, A. H.; Ross-Murphy, S. B. Fibrillar β-Lactoglobulin Gels: Part 1. Fibril Formation and Structure Biomacromolecules 2004, 5 (6) 2408-2419
8. Krebs, M. R.; Domike, K. R.; Donald, A. M. Protein Aggregation: More than Just Fibrils Biochem. Soc. Trans. 2009, 37 (4) 682-685
9. Adamcik, J.; Jung, J.-M.; Flakowski, J.; De Los Rios, P.; Dietler, G.; Mezzenga, R. Understanding Amyloid Aggregation by Statistical Analysis of Atomic Force Microscopy Images Nat. Nanotechnol. 2010, 5, 423-428
10. Arnaudov, L. N.; De Vries, R. Strong Impact of Ionic Strength on the Kinetics of Fibrilar Aggregation of Bovine β-Lactoglobulin Biomacromolecules 2006, 7, 3490-3498
11. Kavanagh, G. M.; Clark, A. H.; Ross-Murphy, S. B. Heat-Induced Gelation of Globular Proteins: Part 3. Molecular Studies on Low pH β-Lactoglobulin Gels Int. J. Biol. Macromol. 2000, 28, 41-50
12. Aymard, P.; Gimel, J. C.; Nicolai, T.; Durand, D. Experimental Evidence for a Two-Step Process in the Aggregation of β-Lactoglobulin at pH 7 J. Chim. Phys. Phys.-Chim. Biol. 1996, 93, 987-997
13. Mehalebi, S.; Nicolai, T.; Durand, D. Light Scattering Study of Heat-Denatured Globular Protein Aggregates Int. J. Biol. Macromol. 2008, 43 (2) 129-135
14. Jung, J. M.; Savin, G.; Pouzot, M.; Schmitt, C.; Mezzenga, R. Structure of Heat-Induced β-Lactoglobulin Aggregates and Their Complexes with Sodium-Dodecyl Sulfate Biomacromolecules 2008, 9 (9) 2477-2486
15. Donato, L.; Schmitt, C.; Bovetto, L.; Rouvet, M. Mechanism of Formation of Stable Heat-Induced β-Lactoglobulin Microgels Int. Dairy J. 2009, 19 (5) 295-306
16. Schmitt, C.; Bovay, C.; Vuilliomenet, A. M.; Rouvet, M.; Bovetto, L.; Barbar, R.; Sanchez, C. Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions Langmuir 2009, 25 (14) 7899-7909
17. Moitzi, C.; Donato, L.; Schmitt, C.; Bovetto, L.; Gillies, G.; Stradner, A. Structure of β-Lactoglobulin Microgels Formed during Heating As Revealed by Small-Angle X-ray Scattering and Light Scattering Food Hydrocolloids 2011, 25 (7) 1766-1774
18. Phan-Xuan, T.; Nicolai, T.; Durand, D.; Schmitt, C.; Donato, L.; Bovetto, L. On the Crucial Importance of the pH for the Formation and Self-Stabilisation of Protein Microgels and Strands Langmuir 2011, 15092-15101
19. Phan-Xuan, T.; Durand, D.; Nicolai, T.; Donato, L.; Schmitt, C.; Bovetto, L. Heat Induced Formation of β-Lactoglobulin Microgels Driven by Addition of Calcium Ions Food Hydrocolloids 2012, 10.1016/j.foodhyd.2012.09.008
20. Zittle, C. A.; Della Monica, E. S.; Rudd, R. K.; Custer, J. H. The Binding of Calcium Ions by β-Lactoglobulin Both before and after Aggregation by Heating in the Presence of Calcium Ions J. Am. Chem. Soc. 1957, 79, 4661-4666
21. Simons, J. W. F. A.; Kosters, H. A.; Visschers, R. W.; de Jongh, H. H. J. Role of Calcium as Trigger in Thermal β-Lactoglobulin Aggregation Arch. Biochem. Biophys. 2002, 406 (2) 143-152
22. Jeyarajah, S.; Allen, J. C. Calcium Binding and Salt-Induced Structural Changes of Native and Preheated β-Lactoglobulin J. Agric. Food Chem. 1994, 42 (1) 80-85
23. Foegeding, E. A.; Kuhn, R. P.; Hardin, C. C. Specifc Divalent Cation-Induced during Gelation of β-Lactoglobulin J. Agric. Food Chem. 1992, 40, 2092-2097
24. Baussay, K.; Le Bon, C.; Nicolai, T.; Durand, D.; Busnel, J. P. Influence of the Ionic Strength on the Heat-Induced Aggregation of the Globular Protein β-Lactoglobulin at pH 7 Int. J. Biol. Macromol. 2004, 34, 21-28
25. Renard, D.; Lefebvre, J.; Griffin, M. C. A.; Griffin, W. G. Effects of pH and Salt Environment on the Association of β-Lactoglobulin Revealed by Intrinsic Fluorescence Studies Int. J. Biol. Macromol. 1998, 22, 41-49
26. Ako, K.; Nicolai, T.; Durand, D.; Brotons, G. Micro-phase Separation Explains the Abrupt Structural Change of Denatured Globular Protein Gels on Varying the Ionic Strength or the pH Soft Matter 2009, 5 (20) 4033-4041
27. Langton, M.; Hermasson, A. M. Fine-Stranded and Particulate Gels of β-Lactoglobulin and Whey Protein at Varying pH Food Hydrocolloids 1992, 5, 523-540
28. Lefevre, T.; Subirade, M. Molecular Differences in the Formation and Structure of Fine-Stranded and Particulate β-Lactoglobulin Gels Biopolymers 2000, 54 (7) 578-586
29. Bromley, E. H. C.; Krebs, M. R. H.; Donald, A. M. Mechanisms of Structure Formation in Particulate Gels of β-Lactoglobulin Formed near the Isoelectric Point Eur. Phys. J. E 2006, 21 (2) 145-152
30. Krebs, M. R. H.; Devlin, G. L.; Donald, A. M. Protein Particulates: Another Generic Form of Protein Aggregation? Biophys. J. 2007, 92 (4) 1336-1342
31. Barbut, S. Effects of Calcium Level on the Structure of Pre-heated Whey Protein Isolate Gels Lebensm.-Wiss. Technol. 1995, 28, 598-603
32. Hagiwara, T.; Kumagai, H.; Matsunaga, T. Fractal Analysis of the Elasticity of BSA and β-Lactoglobulin Gels J. Agric. Food Chem. 1997, 45, 3807-3812
33. Roefs, S. P. F. M.; Peppelman, H. A. Aggregation and Gelation of Whey Proteins: Specific Effect of Divalent Cations? In Food Colloids: Fundamentals of Formulation; Dickinson, E.; Miller, R., Eds. The Royal Society of Chemistry: Cambridge, U.K., 2001.
34. Foegeding, E. A.; Davis, J. P.; Doucet, D.; McGuffey, M. K. Advances in Modifying and Understanding Whey Protein Functionality Trends Food Sci. Technol. 2002, 13 (5) 151-159
35. 2 on Aggregation of Whey Proteins Milchwissenschaft 1997, 52 (2) 93-96
36. Nicolai, T. Food Structure Characterisation Using Scattering Methods. In Understanding and Controlling the Microstructure of Complex Foods; McClements, D. J., Ed.; Woodhead: Cambridge, U.K., 2007; pp 288-310.
37. Brown, W. Light Scattering: Principles and Development; Clarendon Press: Oxford, 1996.
38. Berne, B. J.; Pecora, R. Dynamic Light Scattering; Oxford University Press: Oxford, 1993.
39. Nicolai, T.; Gimel, J. C.; Johnsen, R. Analysis of Relaxation Functions Characterized by a Broad Monomodal Relaxation Time Distribution J. Phys. II 1996, 6 (5) 695-711
40. Ako, K.; Durand, D.; Nicolai, T.; Becu, L. Quantitative Analysis of Confocal Laser Scanning Microscopy Images of Heat-Set Globular Protein Gels Food Hydrocolloids 2009, 23 (4) 1111-1119
41. Le Bon, C.; Nicolai, T.; Durand, D. Growth and Structure of Aggregates of Heat-Denatured β-Lactoglobulin Int. J. Food Sci. Technol. 1999, 34, 451-461
42. Kuhn, R. P.; Foegeding, E. A. Mineral Salt Effects on Whey Protein Gelation J. Agric. Food Chem. 1991, 39 (6) 1013-1016
43. Petit, J.; Herbig, A. L.; Moreau, A.; Delaplace, G. Influence of Calcium on β-Lactoglobulin Denaturation Kinetics: Implications in Unfolding and Aggregation Mechanisms J. Dairy Sci. 2011, 94 (12) 5794-5810
44. Le Bon, C.; Nicolai, T.; Durand, D. Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation Macromolecules 1999, 32 (19) 6120-6127
45. Griffin, W. G.; Griffin, M. C. A.; Martin, S. R.; Price, J. Molecular-Basis of Thermal Aggregation of Bovine β-Lactoglobulin-A J. Chem. Soc., Faraday Trans. 1993, 89 (18) 3395-3406
46. Schmitt, C.; Moitzi, C.; Bovay, C.; Rouvet, M.; Bovetto, L.; Donato, L.; Leser, M. E.; Schurtenberger, P.; Stradner, A. Internal Structure and Colloidal Behaviour of Covalent Whey Protein Microgels Obtained by Heat Treatment Soft Matter 2010, 6 (19) 4876-4884
47. Giroux, H. J.; Houde, J.; Britten, M. Preparation of Nanoparticles from Denatured Whey Protein by pH-Cycling Treatment Food Hydrocolloids 2010, 24 (4) 341-346
48. Baussay, K.; Nicolai, T.; Durand, D. Effect of the Cluster Size on the Micro Phase Separation in Mixtures of β-Lactoglobulin Clusters and κ-Carrageenan Biomacromolecules 2006, 7 (1) 304-309
49. Pouzot, M.; Nicolai, T.; Visschers, R. W.; Weijers, M. X-ray and Light Scattering Study of the Structure of Large Protein Aggregates at Neutral pH Food Hydrocolloids 2005, 19 (2) 231-238
50. Krebs, M. R. H.; Devlin, G. L.; Donald, A. M. Amyloid Fibril-Like Structure Underlies the Aggregate Structure across the pH Range for β-Lactoglobulin Biophys. J. 2009, 96 (12) 5013-5019