A structural comparison of casein micelles in cow, goat and sheep milk using X-ray scattering

Soft Matter ◽  
2018 ◽  
Vol 14 (17) ◽  
pp. 3336-3343 ◽  
Author(s):  
B. Ingham ◽  
A. Smialowska ◽  
N. M. Kirby ◽  
C. Wang ◽  
A. J. Carr
Keyword(s):  
Calcium Phosphate ◽  
Casein Micelle ◽  
Structural Components ◽  
Structural Comparison ◽  
Casein Micelles ◽  
X Ray ◽  
Sheep Milk ◽  
X Ray Scattering ◽  
Colloidal Calcium Phosphate ◽  
Ray Scattering

The casein micelle is a flexible construct, with its key structural components being casein proteins and colloidal calcium phosphate nanoclusters.

Spatial and Temporalin SituEvolution of the Concentration Profile during Casein Micelle Ultrafiltration Probed by Small-Angle X-ray Scattering

Langmuir ◽  
2008 ◽  
Vol 24 (9) ◽  
pp. 4523-4529 ◽  
Author(s):  
C. David ◽  
F. Pignon ◽  
T. Narayanan ◽  
M. Sztucki ◽  
G. Gésan-Guiziou ◽  
...  
Keyword(s):  
Concentration Profile ◽  
Small Angle ◽  
Casein Micelle ◽  
X Ray ◽  
X Ray Scattering ◽  
Ray Scattering

Structure of casein micelles in milk protein concentrate powders via small angle X-ray scattering

Soft Matter ◽  
2011 ◽  
Vol 7 (8) ◽  
pp. 3837 ◽  
Author(s):  
Jitendra P. Mata ◽  
Punsandani Udabage ◽  
Elliot P. Gilbert
Keyword(s):  
Small Angle ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Casein Micelles ◽  
Milk Protein Concentrate ◽  
X Ray ◽  
X Ray Scattering ◽  
Ray Scattering

Grazing Incidence Small Angle X-ray Scattering on Solution Cast Casein Micelle Films

2008 ◽  
Author(s):  
Ronald Gebhardt ◽  
Charlotte Vendrely ◽  
Manfred Burghammer ◽  
Christian Riekel ◽  
Stephan Volkher. Roth ◽  
...  
Keyword(s):  
Small Angle ◽  
Grazing Incidence ◽  
Casein Micelle ◽  
X Ray ◽  
X Ray Scattering ◽  
Solution Cast ◽  
Ray Scattering

Influence of aggregation on the susceptibility of casein to proteolysis

1970 ◽  
Vol 37 (2) ◽  
pp. 173-180 ◽  
Author(s):  
P. F. Fox
Keyword(s):  
Calcium Phosphate ◽  
Equilibrium Dialysis ◽  
Limited Proteolysis ◽  
Skim Milk ◽  
Sodium Caseinate ◽  
Casein Micelle ◽  
Casein Micelles ◽  
Micelle Structure ◽  
Colloidal Calcium Phosphate

SummaryThe susceptibility of the casein in milk to proteolysis was shown to be greatly influenced by its state of aggregation. In normal milk, where the casein is largely in micellar form, the αs1- and β-caseins are almost inaccessible to proteolysis. On removal of the colloidal phosphate, the casein micelles disintegrate, rendering the components, especially the αs1-casein, accessible to proteolysis. The role of colloidal calcium phosphate in the casein micelle is believed to be that of a non-specific aggregating agent which can be effectively replaced by calcium. Dissolved colloidal phosphate can be effectively reformed by elevation of the pH of colloidal phosphate-free (CPF) milk before equilibrium dialysis. Addition of κ-casein to CPF milk also causes aggregation of the component caseins but the micelles formed are smaller than those of normal milk.The behaviour of micellar β-casein differs considerably from that of micellar αs1-casein. The evidence suggests that part of the β-casein freely dissociates either outside or within the micelle when the temperature is reduced. The temperature dependence of the susceptibility of β-casein to proteolysis was similar in skim-milk and in solutions of sodium caseinate, and increased as the temperature was reduced. αs1-Casein was quite resistant to proteolysis in normal milk but became susceptible when the micelle structure was disrupted on removal of colloidal phosphate.It is concluded that limited proteolysis may prove a valuable technique in the study of casein micelle structure.

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