Casein micelle structure, functions, and interactions

Advanced Dairy Chemistry

Volumn 1 A, Issue , 2013, Pages 185-209

  McMahon, D J ^a   Oommen, B S ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b Glanbia Innovation Centre   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM PHOSPHATE; CASEIN; HYDROPHOBICITY; SOLS;

ENVIRONMENTAL CHANGE; ETHANOL ADDITION; HYDROPHOBIC INTERACTIONS; LATTICE STRUCTURES; MICROSTRUCTURE IMAGING; MULTIPLE INTERACTIONS; SPATIAL CHANGES; STRUCTURAL ARRANGEMENT;

MICELLES;

EID: 84929548077     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4614-4714-6_6     Document Type: Chapter

References (107)

1. Anema, S.G. and Klostermeyer, H. (1997). Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C. J. Agric. Food Chem. 45 , 1108-1115.
2. Anema, S.G. and Li, Y. (2003). Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. J. Agric. Food Chem. 51 , 1640-1646.
3. Aoki, T., Kako, Y. and Imamura, T. (1986). Separation of casein aggregates cross-linked by colloidal calcium phosphate from bovine casein micelles by high performance gel chromatography in the presence of urea. J. Dairy Res. 53 , 53-59.
4. Aoki, T., Umeda, T. and Kako, Y. (1992). The least number of phosphate groups for crosslinking of casein by colloidal calcium phosphate. J. Dairy Sci. 75 , 971-975.
5. Aoki, T., Yamada, N., Kako, Y. and Imamura, T. (1988). Dissociation during dialysis of casein aggregates cross-linked by colloidal calcium phosphate in bovine casein micelles. J. Dairy Res. 55 , 189-195.
6. Bloomfield, V.A. (1979). Association of proteins. J. Dairy Res. 46 , 241-252.
7. Bloomfield, V.A. and Mead, R.J., Jr. (1975). Structure and stability of casein micelles. J. Dairy Sci. 58 , 592-601.
8. Bloomfield, V.A. and Morr, C.V. (1973). Structure of casein micelles: physical methods. Neth. Milk Dairy J. 27 , 103-120.
9. Bylund, G. et al. (2003). Dairy Processing Handbook , 2nd edn., Tetra Pak Processing Systems AB, Lund, Sweden. Corredig, M. and Dalgleish, D.G. (1996). The binding of a-lactalbumin and b-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51 , 123-127.
10. Dalgleish, D.G. (2011). On the structural models of bovine casein micelles-review and possible improvements. Soft Matter 7 , 2265-2272.
11. Dalgleish, D.G. and Law, A.J.R. (1988). pH-induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. J. Dairy Res. 55 , 529-538.
12. Dalgleish, D.G. and Parker, T. G. (1979). Quantitation of a S1-casein aggregation by the use of polyfunctional models. J. Dairy Res. 46 , 259-263.
13. Dalgleish, D.G., Spagnuolo, P.A. and Goff, H.D. (2004). A possible structure of the casein micelle based on high-resolution scanning electron microscopy. Int. Dairy J. 14 , 1025-1031.
14. Davies, F.L., Shankar, P.A. and Brooker, B.E. (1977). A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt. J. Dairy Res. 45 , 53-58.
15. de Kruif, C.G. (1998). Supra-aggregates of casein micelles as a prelude to coagulation. J. Dairy Sci. 81 , 3019-3028.
16. de Kruif, C.G. and Holt, C. (2003). Casein micelle structure, functions, and interactions, in, Advanced Dairy Chemistry Proteins, 3rd edn., Vol. 1A, P.F. Fox and P.L.H. McSweeney, eds., Kluwer Academic/Plenum Publishers, New York. pp. 233-270.
17. Dickinson, E. and Matsumura, Y. (1991). Time-dependent polymerization of b-lactoglobulin through disulfide bonds at the oil-water interface in emulsions. Int. J. Biol. Macromolecules 13 , 26-30.
18. Dosako, S., Kaminogawa, S., Taneya, S. and Yanauchi, K. (1980). Hydrophobic surface areas and net charge of a s1-, k-casein and a s1-casein: k-casein complex. J. Dairy Res. 47 , 123-137.
19. Euston, S.R. and Horne, D.S. (2005). Simulating the selfassociation of caseins. Food Hydrocolloids 19 , 379-386.
20. Farrell, H.M., Jr. (1973). Models for casein micelle formation. J. Dairy Sci. 56 , 1195-1206.
21. Farrell, H.M., Jr., Brown, E.M., Hoagland, P.D. and Malin, E. L. (2003). Higher order structures of caseins: a paradox, in, Advanced Dairy Chemistry Proteins, 3rd edn., Vol. 1A, P.F. Fox and P.L.H. McSweeney, eds., Kluwer Academic/Plenum Publishers, New York. pp. 203-232.
22. Farrer, D. and Lips, A. (1999). On the self-assembly of sodium caseinate. Int. Dairy J. 9 , 281-286.
23. Farrell, H.M., Jr., Malin, E.L., Brown, E.M. and Qi, P.X. (2006a). Casein micelle structure: what can be learned from milk synthesis and structural biology? Curr. Opin. Colloid Interface Sci. 11 , 135-147.
24. Farrell, H.M., Jr., Qi, P.X. and Uversky, V.N. (2006b). New views of protein structure: applications to the caseins: protein structure and functionality, in, Advances in Biopolymers: Molecules, Clusters, Networks, and Interactions. M.L. Fishman, P.X. Qi, and L. Wisker, eds., Am. Chem. Soc., Washington. pp. 52-70.
25. Garnier, J. (1973). Models of casein micelle structure. Neth. Milk Dairy J. 27 , 240-248.
26. Garnier, J. and Ribadeau-Dumas, B. (1970). Structure of the casein micelle: a proposed model. J. Dairy Res. 37 ,493-504.
27. Garnier, J., Yon, J. and Mocquot, G. (1964). Contribution to the study of the association between k-and a s-caseins at neutral pH. Biochimica et Biophyica. Acta 82 , 481-493.
28. Gebhardt, R., Takeda, N., Kulozik, U. and Doster, W. (2011). Structure and stabilizing interactions of casein micelles probed by high-pressure light scattering and FTIR. J. Phys. Chem. B. 115 , 349-2359.
29. Heertje, I., Visser, J. and Smits, P. (1985). Structure formation in acid milk gels. Food Microstruct. 4 , 267-278.
30. Helminen, H.J. and Ericsson, J.L.E. (1968). Studies on mammary gland involution. 1. On the ultrastructure of the lactating mammary gland. J. Ultrastruct. Res. 25 , 193-213
31. Hojou, K., Oikawa, T., Kanaya, K., Kimura, T., and Adachi, K. (1977). Some applications of ion beam sputtering to high resolution electron microscopy. Micron 8 , 151-170.
32. Holt, C. (1992). Structure and stability of bovine casein micelles. Adv. Prot. Chem. 43 , 63-151.
33. Holt, C. (1998). Casein micelle substructure and calcium phosphate interactions studied by sephacryl column chromatography. J. Dairy Sci. 81 , 2994-3003.
34. Holt, C. and Horne, D.S. (1996). The hairy casein micelle: evolution of the concept and its implications for dairy technology. Neth. Milk Dairy J. 50 , 85-111.
35. Holt, C. and Sawyer, L. (1993). Caseins as rheomorphic proteins: interpretation of the primary and secondary structures of the a s1-, b-, and k-caseins. J. Chem. Soc. Faraday Trans. 89 , 2683-2692.
36. Holt, C., Davies, D.T. and Law, A.J.R. (1986). Effects of colloidal calcium phosphate content and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles. J. Dairy Res. 53 , 557-572.
37. Holt, C., de Kruif, C.G., Tunier, R. and Timmons, P.A. (2003). Substructure of bovine casein micelles by small angle X-ray and neutron scattering. Colloids Surf. A 213 , 275-284.
38. Holt, C., Wahlgren, N.M. and Drakenberg, T. (1996). Ability of a b-CN phosphopeptide to modulate the precipitation of calcium phosphate by forming amorphous dicalcium phosphate nanoclusters. Biochem. J. 314 , 1035-1039.
39. Holt, C., Timmis, P.A., Errington, N. and Leaver, J. (1998). A core-shell model of calcium phosphate nanoclusters stabilized by b-casein phosphopeptides, derived from sedimentation equilibrium and smallangle X-ray and neutron-scattering measurements. Eur. J. Biochem. 252 , 73-78.
40. Horne, D.S. (1986). Steric stabilization and casein micelle stability. J. Coll. Interf. Sci. 111 , 250-260.
41. Horne, D.S. (1992) Alcohol stability, in, Advanced Dairy Chemistry Proteins, 2nd edn., Vol. 1, P.F. Fox, ed., Elsevier Applied Science, New York. pp. 657-589.
42. Horne, D.S. (1998). Casein interactions: casting light on the black boxes, the structure of dairy products. Int. Dairy J. 8 , 171-177.
43. Horne, D.S. (2002a). Casein structure, self assembly and gelation. Curr. Opin. Coll. Interf. Sci. 7 , 456-461.
44. Horne, D.S. (2002b). Caseins, micellar structure, in, Encyclopaedia of Dairy Sciences , Vol. 3, R. Roginski, P.F. Fox and J.W Fuquay, eds., Academic Press, NY. pp. 1902-1909.
45. Horne, D.S. (2006). Casein micelle structure: models and muddles. Curr. Opin. Coll. Interf. Sci. 11 , 148-153.
46. Horne, D.S. and Davidson, C.M. (1987). Alcohol stability of bovine skim-milk. Anomalous effects with trifluoroethanol. Milchwissenschaft 42 , 509-512.
47. Horne, D.S., Parker, T.G. and Dalgleish, D.G. (1988). Casein micelles, polycondensation, and fractals, in, Food Colloids, R.D. Bee, P. Richmond and J. Mingins, eds, Royal Soc. Chem. , London. pp. 400-406.
48. Kalab, M., Emmons, D.B., and Sargant, A.G. (1976). Milk gel structure: V. Microstructure of yoghurt as related to the heating of milk. Milchwissenschaft 31 , 402-408.
49. Karlsson, A., Ipsen, R. and Ardö, Y. (2007). Observations of casein micelles in skim milk concentrate by transmission electron microscopy. LWT-Food Sci. Technol. 40 , 1102-1107.
50. Kim, B.Y. and Kinsella, J.E. (1989). Effect of temperature and pH on the coagulation of casein. Milchwissenschaft 44 , 622-625.
51. Kirchmeuer, O. (1973). Arrangement of components, electrical charge and interaction energies of casein micelles. Neth. Milk Dairy J. 27 , 191-198.
52. Knoop, A.M., Knoop, E. and Wiechen, A. (1979). Substructure of synthetic casein micelles. J. Dairy Res. 46 , 357-350.
53. Kumosinski, T.P., Pessen, H., Farrell, H.M., Jr. and Brumberger, H. (1988). Determination of the quaternary structure of bovine caseins by small-angle X-ray scattering. Arch. Biochem. Biophys. 266 , 548-561.
54. Lin, S.H.C., Leong, L.S., Dewan, R.K., Bloomfield, V.A. and Morr, C.V. (1972). Effect of calcium ion on the structure of native bovine casein micelles. Biochem. 11 , 1818-1821.
55. Linderstrøm Lang, K. (1929). Studies on casein. III. On the fractionation of casein. Compt. Rend. Trav. Lab. Carlsberg. 36 (9), 1.
56. Lucey, J. A. (2002). Formation and physical properties of milk protein gels. J. Dairy Sci. 85 , 281-294.
57. Malin, E.L., Brown, E.M., Wickham, E.D. and Farrell, H.M., Jr. (2005). Contributions of terminal peptides to the associative behavior of a s1-casein. J. Dairy Sci. 88 , 2318-2328.
58. Marchin, S., Putaux, J.-L., Pignon, F. and Léonil, J. (2007). Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle X-ray scattering/ ultrasmall-angle X-ray scattering. J. Chem. Phys. 126 (4), 045101 (1-10).
59. McMahon, D.J. and Brown, R.J. (1984). Composition, structure, and integrity of casein micelles: a review. J. Dairy Sci. 67 , 499-512.
60. McMahon, D.J. and McManus, W.R. (1998). Rethinking casein micelle structure using electron microscopy. J. Dairy Sci. 81 , 2985-2993.
61. McMahon, D.J. and Oommen, B.S. (2008). Supramolecular structure of the casein micelle. J. Dairy Sci. 91 , 1709-1721.
62. McMahon, D.J., Du, H., McManus, W.R. and Larsen, K.M. (2009). Microstructural changes in casein supramolecules during acidification of skim milk. J. Dairy Sci. 92 , 5854-5867.
63. Meyer, J.L. and Angino, E.E. (1977). The role of trace metals in calcium urolithiasis. Invest. Urol. 14 , 347-350.
64. Morr, C.V. (1967). Effect of oxalate and urea upon ultracentrifugation properties of raw and heated skim milk casein micelles. J. Dairy Sci. 50 , 1744-1751.
65. O'Connell, J.E., Kelly, A.L., Auty, M.A.E., Fox, P.F. and de Kruif, C.G. (2001a). Ethanol-dependent temperature-induced dissociation of casein micelles. J. Agric. Food Chem. 49 , 4420-4423.
66. O'Connell, J.E., Kelly, A.L., Fox, P.F. and de Kruif, C.G. (2001b). Mechanism for the ethanol-dependent heatinduced dissociation of casein micelles. J. Agric. Food Chem. 49 , 4424-4428.
67. Oommen, B.S. (2004). Casein Supramolecules: Structure and Coagulation Properties , Ph.D. Dissertation, Utah State University, Logan, UT, USA.
68. Payens, T.A.J. (1966). Association of caseins and their possible relation to structure of the casein micelle. J. Dairy Sci. 49 , 1317-1324.
69. Payens, T.A.J. (1968). Self association and complex formation of a s1-and b-caseins. Biochemical J. 108 , 14p.
70. Payens, T.A.J. and Markwijk, V. (1963). Some features of the association of b-casein. Biochimi. Biophys. Acta 71 , 517-530.
71. Payens, T.A.J. and Vreeman, H.J. (1982). Casein micelles and micelles of k-and b-casein, in, Solution Behavior of Surfactants: Theoretical and Applied Aspects , K.L. Mittal and E.J. Fendler, eds., Vol. 1, Perseus Publishing, Cambridge, MA. pp. 543-571.
72. Pessen, H., Kumosinski, T.F. and Farrell, H.M., Jr. (1989). Small-angle x-ray scattering investigation of the micellar and submicellar forms of bovine casein. J. Dairy Res. 56 , 443-451.
73. Pierre, A. and Brule, G. (1981). Mineral and protein equilibria between the colloidal and soluble phases of milk at low temperature. J. Dairy Res. 48 , 417-428.
74. Pierre, A., Brule, G. and Fauquant, J. (1983). Etude de la mobilite du calcium dans le lait a l'aide du calcium. Lait. 63 , 473-489.
75. Pignon, F., Belina, G., Narayanan, T., Paubel, X., Magnin, A. and Gésan-Guiziou, G. (2004). Structure and rheological behavior of casein micelle suspensions during ultrafiltration process. J. Chem. Phys. A 121 , 8138-8146.
76. Rasmussen, L.K., Johnsen, L.B., Tsiora, A., Sørenson, E.S., Thomsen, J.K., Nielsen, N.C., Jakobsen, H.J. and Petersen, T.E. (1999). Disulphide-linked caseins and casein micelles. Int. Dairy J. 9 , 215-218.
77. Roefs, S.P.F.M., Walstra, P., Dalgleish, D.G. and Horne, D.S. (1985). Preliminary note on the change in casein micelles caused by acidification. Neth. Milk Dairy J. 39 , 119-122.
78. Rollema, H.S. (1992). Chemistry of milk proteins, in, Developments in Dairy Chemistry Proteins, Vol. 1, P.F. Fox, ed., Applied Science, London. pp. 111-140.
79. Rollema, H.S. and Brinkhuis, J.A. (1989). A 1 H-NMR study of bovine casein micelles; influence of pH, temperature and calcium ions on micellar structure. J. Dairy Res. 56 , 417-425.
80. Rose, D. (1969). A proposed model of micelle structure in bovine milk. Dairy Sci. Abstr. 31 , 171-175.
81. Schmidt, D.G. (1980). Colloidal aspects of casein. Neth. Milk Dairy J. 34 , 42-64.
82. Schmidt, D.G. and Payens, T.A.J. (1976). Micellar aspects of casein, in, Surface and Colloid Science, Vol. 9, E. Matijevic, ed., Wiley-Interscience, New York. pp. 165-229.
83. Schmidt, D.G., Koops, J. and Westerbeek, D. (1977). Properties of artificial casein micelles. 1). Preparation, size distribution and composition. Neth. Milk Dairy J. 31 , 328-341.
84. Schmidt, D.G., van der Spek, C.A., Buchheim, W. and Hinz, A. (1974). On the formation of artificial casein micelles. Milchwissenschaft 29 , 455-459.
85. Schmidt, D.G., Walstra, P. and Buchheim, W. (1973). The size distribution of casein micelles in cow's milk. Neth. Milk Dairy J. 27 , 128.
86. Singh, H., Roberts, M.S., Munro, R.A. and Teo, C.T. (1996a). Acid-induced dissociation of casein micelles in milk: effects of heat treatment. J. Dairy Sci. 79 , 1340-1346.
87. Singh, H., Sharma, R., Taylor, M.W. and Creamer, L.K. (1996b). Heat-induced aggregation and dissociation of protein and fat particles in recombined milk. Neth. Milk Dairy J. 50 , 149-166.
88. Slattery, C.W. (1976). Review: casein micelle structure; an examination of models. J. Dairy Sci. 59 , 1547-1556.
89. Slattery, C.W. (1979). A phosphate-induced sub-micelle equilibrium in reconstituted casein micelle systems. J. Dairy Res. 46 , 253-258.
90. Slattery, C.W. and Evard, R. (1973). A model for the formation and structure of casein micelles from subunits of variable composition. Biochim. Biophys. Acta. 317 , 529-538.
91. Smith, E., Clegg, R. and Holt, C. (2004). A biological perspective on the structure and function of caseins and casein micelles. Int. J. Dairy Technol. 57 , 121-126.
92. Snøeren, T.H.M., Klok, H.J., van Hooydonk, A.C.M. and Dammam, A.J. (1984). The voluminosity of casein micelles. Milchwissenschaft 39 , 461-463.
93. Swaisgood, H.E. (1992). Chemistry of the caseins, in, Advanced Dairy Chemistry Proteins, 3rd edn., Vol. 1A, P.F. Fox and P.L.H. McSweeney, eds., Kluwer Academic/Plenum Publishers, New York. pp. 63-110.
94. Swaisgood, H.E. (2003). Chemistry of the caseins, in, Advanced Dairy Chemistry Proteins , Vol 1A, P.F. Fox and P.L.H. McSweeney, eds., Kluwer Academic/ Plenum Publishers, New York. pp. 139-187.
95. Swaisgood, H.E. and Brunner, J.R. (1973). The caseins. CRC Crit. Rev. Food Technol. 3 , 375-414.
96. Thompson, M.P., and Farrell, H.M., Jr. (1973). The casein micelle-the forces contributing to its integrity. Neth. Milk Dairy J. 27 , 220-239.
97. Thurn, A., Buchard, W. and Niki R. (1987). Structure of casein micelles 2. as1-. Coll. Poylmer Sci. 265 , 653-666.
98. Trejo, R., Dokland, T., Jurat-Fuentes, J. and Harte, F. (2011). Cryo-transmission electron tomography of native milk casein micelles. J. Dairy Sci. 94 , 5770-5775.
99. Tuiner, R. and de Kruif, C.G. (2002). Stability of casein micelles in milk. J. Chem. Phys. 117 , 1290-1295.
100. Udabage, P., McKinnon, I.R. and Augustin, M.A. (2003). The use of sedimentationfieldflow fractionation and photon correlation spectroscopy in the characterization of casein micelles. J. Dairy Res. 70 , 453-459
101. van Hooydonk, A.C.M., Boerrigter, I.J. and Hagedoorn, H.G. (1986). pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting: 2. Effect of pH on renneting of milk. Neth. Milk Dairy J. 40 , 297-313.
102. Walstra, P. (1990). On casein micelles. J. Dairy Sci. 73 , 1965-1979.
103. Walstra, P. (1999). Casein sub-micelles: do they exist? Int. Dairy. J. 9 , 189-192.
104. Waugh, D.F. and Noble, R.W. (1965). Casein micelles: formation and structure. J. Am. Chem. Soc. 78 , 2246-2257.
105. Yoshikawa, M., Sasaki, R. and Chiba, H. (1981). Effects of chemical phosphorylation of bovine casein components on the properties related to casein micelle formation. Agric. Biol. Chem. 45 , 909-914.
106. Zadow, J.G. (1993). Alcohol-mediated temperatureinduced reversible dissociation of the casein micelle in milk. Aust. J. Dairy Technol. 48 , 78-81.
107. Zhang, Z.P., Fujii, M. and Aoki, T. (1996). Behavior of calcium and phosphate in artificial casein micelles. J. Dairy Sci. 79 , 1722-1727.