The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

Wang, Pengjie; Jin, Shiying; Guo, Huiyuan; Zhao, Liang; Ren, Fazheng

doi:10.1016/j.foodchem.2014.09.159

Cited by 16 publications

(7 citation statements)

References 34 publications

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“…Beta casein, obtained from cow milk, is a major protein constituent of milk and it contains 209 amino acids [22]. It is a natural resource of carbon and nitrogen and has been employed in the current work to prepare carbon dots via microwave-assisted approach.…”

Section: Introductionmentioning

confidence: 99%

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Bajpai

D'Souza²,

Suhail

2019

Int Nano Lett

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The milk protein casein (Cas) has been employed as carbon resource material to synthesize nitrogen-doped carbon dots (N-CDs) via microwave exposure. The dots, when exposed to UV light, produced blue fluorescence. The N-CDs were characterized by ultra violet (UV) spectroscopy, Fourier transformation infrared spectroscopy, X-ray diffraction (XRD), dynamic light scattering analysis, fluorescent microscopy (FM), and transmission electron microscopy (TEM). The XRD analysis revealed a broad peak at 2θ = 20°, thus indicating the turbostratic carbon phase. TEM analysis and particle size distribution curve revealed that nearly, 85% of the particles had diameter below 10 nm and the particles had spherical geometry. The HRTEM analysis revealed that carbon dots exhibited lattice fringes with a d-spacing of 0.21 nm, corresponding to the (100) plane lattice of graphite. The fluorescence spectral studies indicated a red shift in the emission peak from 420 to 450 nm as the excitation wavelength increased from 300 to 340 nm. The zeta potential of particles was found to be -11.3 mV. Finally, impregnation of N-CDs was studied in Spinacia oleracea leaf. It was observed that as the concentration of N-CDs' solution increased, percent insertion (PI) also increased, but the time required for maximal insertion decreased with increasing concentrations of N-CDs in the feed solutions. In the carbon dots' solution with a concentration of 200 ppm, maximum percent insertion (MPI) was obtained after 80 min. However, with the increasing concentration of N-CDs in the feed solutions, time of getting MPI reduced, i.e., in 600 ppm, it was 30 min, and in 800 ppm, it was 10 min.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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Section: Introductionmentioning

confidence: 99%

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Bajpai

D'Souza²,

Suhail

2019

Int Nano Lett

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“…For example, the pressure resistance was found to be proportional to the amylopectin content, and differed for A, B and C‐type starches . Saccharide‐protein systems have been investigated as well . However, we could not find any computational studies on pressure effects in saccharides.…”

Section: Introductionmentioning

confidence: 90%

Pressure dependence of vibrational optical activity of model biomolecules. A computational study

Plamitzer

Bouř

2020

Chirality

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Change of molecular properties with pressure is an attracting means to regulate molecular reactivity or biological activity. However, the effect is usually small and so far explored rather scarcely. To obtain a deeper insight and estimate the sensitivity of vibrational optical activity spectra to pressure-induced conformational changes, we investigate small model molecules. The Ala-Ala dipeptide, isomaltose disaccharide and adenine-uracil dinucleotide were chosen to represent three different biomolecular classes. The pressure effects were modeled by molecular dynamics and density functional theory simulations. The dinucleotide was found to be the most sensitive to the pressure, whereas for the disaccharide the smallest changes are predicted. Pressure-induced relative intensity changes in vibrational circular dichroism and Raman optical activity spectra are predicted to be 2-3-times larger than for non-polarized IR and Raman techniques. K E Y W O R D S density functional theory, high pressure, molecular dynamics, spectra simulations, vibrational optical activity

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“…The treated samples were diluted 500 times with water [ 37 ]. Separation of calcium in the soluble and micellar phases was carried out by ultracentrifugation at 80,000× g for 3 h at 20 °C (CP 80MX, Hitachi, Tokyo, Japan) [ 34 , 38 , 39 ]. The calcium concentration in the soluble phase was analyzed by atomic absorption spectrometry (725-ES, Varian, Palo Alto, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Yang²,

Chen

et al. 2018

Molecules

Self Cite

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In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.

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The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

Cited by 16 publications

References 34 publications

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Pressure dependence of vibrational optical activity of model biomolecules. A computational study

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

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