Interaction between casein and sodium dodecyl sulfate

The interaction of the anionic surfactant sodium dodecyl sulfate (SDS) with 2.0 mg/ml casein was first investigated using isothermal titration calorimetry (ITC), dynamic light scattering (DLS), and fluorescence spectra. ITC results show that individual SDS molecules first bind to casein micelles by the hydrophobic interaction. The micelle-like SDS aggregate is formed on the casein chains when SDS concentration reaches the critical aggregation concentration (c1), which is far below the critical micellar concentration (cmc) of SDS in the absence of casein. With the further increase of SDS concentration to the saturate binding concentration c2, SDS molecules no longer bind to the casein chains, and free SDS micelles coexist with casein micelles bound with SDS aggregates in the system. DLS results show that the addition of SDS leads to an increase in the hydrodynamic radius of casein micelles with bound surfactant at SDS concentration higher than 4 mM, and also an increase in the casein monomer molecule (or submicelles) at SDS concentration higher than 10 mM. Fluorometric results suggest the addition of SDS leads to some changes in the binding process of hydrophobic probes to casein micelles.     

Stability against aggregation of bovine casein micelles in the presence of acidic and alkaline gelatin

The effect of the presence of colloidal dispersed and molecular dispersed acidic (type A) and alkaline (type B) gelatins with similar molecular weight and size but different isoelectric points (7.9 and 4.9) on the stability against aggregation of bovine casein micelles was investigated by turbidimetric titration and laser techniques, over a wide range of biopolymers concentrations, gelatin/casein ratio in the initial mixture (0.03–20), pH (4.9–6.7) and ionic strength (10⁻³(milk salts)–1.0 NaCl), using glucono-δ-lactone (GL) as acidifier. Aggregates of acid gelatin A interact with the oppositely charged micellar casein at an ionic strength of around 10⁻³(milk salts) and pH 6.7 resulting in the formation of an electroneutral complex by ionic bonds between the carboxyl groups of casein and the amino groups of the gelatin molecules. The complexes obtained are polynuclear, the aggregation of which is not as sensitive to pH as that of free casein micelles. Aggregation of such complexes is the result of bridging flocculation. The “molar” ratio gelatin aggregates/casein micelles in the mixed aggregates is 4/1. The complexes are formed and stabilised via electrostatic interaction rather than through hydrogen bonds or hydrophobic interaction. In the presence of an excess of gelatin molecules in the initial mixture a charged gelatin–casein complex forms and some dissociation of casein micelles occurs and, as a consequence, soluble complexes are obtained. During the addition of alkaline gelatin B aggregates to the micellar casein solution and subsequent acidification of the mixture by GL, no effect of the presence of gelatin B on the stability of micellar casein was observed. Received: 28 March 2000 Accepted: 5 October 2000     

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

The rennet-induced aggregation of skim milk recombined with whey protein-stabilized emulsion droplets was studied using diffusing wave spectroscopy (DSW) and small deformation rheology. The effect of different volume fractions of casein micelles and fat globules was investigated by observing changes in turbidity (1/l*), apparent radius, elastic modulus and mean square displacement (MSD), in addition to confocal imaging of the gels.Skim milk containing different concentration of casein micelles showed comparable light-scattering profiles; a higher volume fraction of caseins led to the development of more elastic gels.By following the development of 1/l* in recombined milks, it was possible to describe the behaviour of the fat globules during the initial stages of rennet coagulation. Increasing the volume fraction of fat globules showed a significant increase in gel elasticity, caused by flocculation of the oil droplets. The presence of flocculated oil globules within the gel structure was confirmed by confocal microscopy observations. Moreover, a lower degree of κ-casein hydrolysis was needed to initiate casein micelles aggregation in milk containing whey protein-stabilized oil droplets compared to skim milk.This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.     

Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy

Fresh skim milk is a stable colloidal system containing casein micelles and whey proteins. By decreasing the pH, the casein micelles become unstable and a gel is formed. During heat treatment at temperatures higher than 70 degrees C, the major whey proteins, e.g. alpha-lactalbumin and beta-lactoglobulin denature and start to interact with each other and with casein micelles. This changes the colloidal properties of the casein micelles. In this article, the pH-induced gel formation of heat-treated milk and the role of whey proteins was studied. Heat treatment in the range 70-90 degrees C induced a shift in gelation pH of skim milk to more alkaline pH values. This shift was directly related to whey protein denaturation. By using WPF milk it was shown that beta-lactoglobulin is principally responsible for the shift in gelation pH. alpha-lactalbumin caused neither alone nor in combination with beta-lg, an effect on the gelation pH. Heat treatment of milk for 10 min at 90 degrees C resulted in complete denaturation of the beta-lg present in skim milk but it is estimated that the casein micelles are coated only up to 40% by whey proteins when compared with pure whey protein aggregates.     

Effect of SDS on the self-assembly behavior of the PEO-PPO-PEO triblock copolymer (EO)20(PO)70(EO)20

The mixed micellar system comprising the poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide)-based triblock copolymer (EO)(20)(PO)(70)(EO)(20) (P123) and the anionic surfactant sodium dodecyl sulfate (SDS) has been investigated in aqueous media by small-angle neutron scattering (SANS) and viscosity measurements. The aggregation number of the copolymer in the micelles decreases upon addition of SDS, but a simultaneous enhancement in the degree of micellar hydration leads to a significant increase in the micellar volume fraction at a fixed copolymer concentration. This enhancement in the micellar hydration leads to a marked increase in the stability of the micellar gel phase until it is destroyed at very high SDS concentration. Mixed micellar systems with low and intermediate SDS concentrations form the micellar gel phase in much wider temperature and copolymer concentration ranges than the pure copolymer micellar solution. A comparison of the observed results with those for the copolymers (EO)(26)(PO)(40)(EO)(26) (P85) and (EO)(99)(PO)(70)(EO)(99) (F127) suggests that the composition of the copolymers plays a significant role in determining the influence of SDS on the gelation characteristics of the aqueous copolymer solutions. Copolymers with high PO/EO ratios show an enhancement in the stability of the gel phase, whereas copolymers with low PO/EO ratios show a deterioration of the same in the presence of SDS.     

Distribution of strontium in milk component

The distribution of strontium between the milk components, i.e., serum, casein micelles, whey and hydroxyapatite was determined. The sorption on hydroxyapatite was investigated using batch method and radiotracer technique. The aqueous phase comprised of either milk or whey. The sorption of strontium on hydroxyapatite depended on the method of its preparation and on the composition of the aqueous phase. The sorption of strontium was increased with an increase of pH. The presence of citrate species resulted in decrease of the sorption of strontium on hydroxyapatite. The sorption of ⁸⁵Sr on hydroxyapatite decreased with the increasing concentration of Ca²⁺ ions. Addition of Ca²⁺ ions to milk resulted in milk pH decrease. The decrease in pH value after calcium addition to milk is related to exchanges between added calcium and micellar H⁺. The average value of strontium sorption on casein micelles in milk with presence of hydroxyapatite was (47.3 ± 5.6) %. The average value of sorption of ⁸⁵Sr on casein micelles in milk without the addition of hydroxyapatite was (68.9 ± 2.2) %.     

Micellization of Sodium Dodecyl Sulfate in Glycerol Aqueous Mixtures

The effect of glycerol on both micellar formation and the structural evolution of the sodium dodecyl sulfate (SDS) aggregates in the context of the action mechanism of the cosolvent has been studied. The critical micelle concentration and the degree of counterion dissociation of the surfactant over a temperature range from 20°C to 40°C were obtained by the conductance method. The thermodynamic parameters of micellization were estimated by using the equilibrium model of micelle formation. The analysis of these parameters indicated that the lower aggregation of the surfactant is mainly due to a minor cohesive energy of the mixed solvent system in relation to the pure water. The effect of glycerol on the mean aggregation number of the micelles of SDS was analyzed by the static quenching method. It was found that the aggregation number decreased with the glycerol content. This reduction in the micellar size seems to be controlled by an increase in the surface area per headgroup, which was ascribed to a participation of glycerol in the micellar solvation layer. Studies on the micropolarity of the aggregates, as sensed by the probe pyrene, indicated that this microenvironmental parameter is almost unaffected by the presence of glycerol in the mixture. However, an increase in the micellar microviscosity at the surface region was observed from the photophysical behavior of two different probes, rhodamine B and auramine O. These results suggest a certain interaction of the cosolvent in the micellar solvation of SDS micelles.     

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Quantitative analysis of competitive milk protein adsorption to air/water interfaces in aqueous foam was performed by capillary electrophoresis (CE). Foams were made by whipping protein solutions, in which skim milk powder (SMP) and whey protein isolate (WPI) were mixed at 0.5% protein in different proportions at different pH values and NaCl concentrations. Preferential adsorption of beta-casein into foam phases occurred under most solution conditions, if partial dissociation of the casein micelles had occurred. Preferential adsorption of beta-casein was not observed with added Ca2+, due to the re-association of casein micelles. Enrichment of caseins into the foam phase was more apparent than that of whey proteins. The foamability of SMP demonstrated a continuous improvement due to the gradually increasing dissociation of casein micelles when the concentration of NaCl increased from 0 to 0.8 M. The foamability of WPI increased when NaCl concentration rose from 0 to 0.1 M, and decreased with further increase in NaCl concentration. NaCl at low concentration (I < or = 0.4) did not show a significant effect on the competitive adsorption among milk proteins, indicating that electrostatic interactions do not play a key role in competitive adsorption. NaCl at higher concentration, e.g., 0.6 M, caused less whey protein to be adsorbed to the air/water interfaces. The whippability of WPI was highest at pH 4.5 and lowest at pH 3, and that of SMP was the opposite. The proportions of beta-lactoglobulin and alpha-lactalbumin in the foam phase were lower at acidic pH and higher at basic pH, compared with that at natural pH of WPI.     

The effect of surfactant micelles on the dissociation constants and transition points and transition intervals of acid-base indicators

The effects of cetyltrimethylammonium (CTAB), sodiumdodecylsulfate (SDS) and pol(oxyethylene)(9.5)p-(1,1,3,3-tetramethyl; Triton X-100) on the dissociation constants, transition points and transition intervals of thymol blue and bromothymol blue were studied. The experimental results indicated that surfactant micelles remarkably affected dissociation constants, transition points and transition intervals of the acid-base indicators, and the application ranges of acid-base indicators became wider and the titration accuracy increased when an appropriate surfactant micellar solution was chosen as a titration medium.     

Nonlinear response of a batch BZ oscillator to the addition of the anionic surfactant sodium dodecyl sulfate

The response of the Belousov-Zhabotinsy (BZ) system to the addition of increasing amounts of the anionic surfactant sodium dodecyl sulfate (SDS) was monitored at 25.0 degrees C in stirred batch conditions. The presence of SDS in the reaction mixture influences the oscillatory parameters, i.e., induction period and oscillation period, to an extent that depends on the surfactant concentration. The experimental results have shown that the induction period increases slightly on increasing surfactant concentration and, then, a further increase in the [SDS] leads to an enhancement while the oscillation period increases monotonously on increasing SDS concentration. It has been proposed that the response of the oscillatory BZ system to the addition of SDS is due to the peculiar capability of the organized surfactant assemblies to affect the reactivity by selectively sequestering some key reacting species. Indeed, explanations of the experimental results have been given on the basis of the role played by the micellar shape, which in turn dictates the hydrophobic nature. The suggested perturbation effects have been supported by performing viscosity measurements on the aqueous SDS solutions and by the spectrophotometric estimation of the binding constant of the bromine species to the micellar aggregates. This study has indirectly corroborated the existence of two kind of micelles and unambiguously revealed that the bromine species show a different affinity toward the spherical and rod-like micelles.     

Study of mixed micellar aqueous solutions of sodium dodecyl sulfate and amino acids

Thermodynamic properties of sodium dodecyl sulfate (SDS) in micellar aqueous solutions of L-serine and L-threonine were determined by fluorescence spectroscopy and dynamic light scattering techniques. The values of Gibbs free energy, enthalpy and entropy of the process of micelle formation were calculated using the critical micelle concentration and degree of dissociation. Changes in critical micelle concentration of SDS with the addition of amino acids were examined by both conductivity and pyrene I ₁/I ₃ ratio methods at different temperatures. The pyrene fluorescence spectra were used to study the change of micropolarity produced by the interaction of SDS with amino acids. The aggregation behavior of SDS was explained in terms of structural changes in mixed solutions. The data on dynamic light scattering suggest that size of SDS micelles was influenced by the presence of amino acids.     

Solubilization of Aliphatic Carboxylic Acids (C3-C6) by Sodium Dodecyl Sulfate and Brij 35 Micellar Pseudophases

The apparent dissociation constants of 1-propanoic, 1-butanoic, 1-pentanoic and 1-hexanoic acids were obtained for the first time in Brij 35 micellar solutions with concentration from 0.03 to 0.20 mol⋅L⁻¹ and sodium dodecyl sulfate (SDS) micellar solutions with concentrations from 0.01 to 0.30 mol⋅L⁻¹. A pronounced effect of Brij 35 micelles on the acid-base properties of aliphatic acids was observed. The binding constants, K _b, of carboxylic acids to micellar pseudophases of SDS and Brij 35 were estimated within the framework of the pseudophase model. The dependences of Gibbs energies of transfer from water to the micellar pseudophases were constructed, and Gibbs energies were evaluated for methylene and carboxylic group transfers into Brij 35 and SDS micelles. Comparison of the Gibbs energies of methylene group transfer from water to Brij 35 and SDS suggests that the mechanisms of hydrocarbon group transfer into the core of nonionic and anionic micelles involving the same monomer hydrophobic tail length are similar.     

Influence of hydrocarbon surfactant on the aggregation behavior of silicone surfactant: observation of intermediate structures in the vesicle-micelle transition

Intermediate structures of the aggregates in the aqueous solution of an ABA-type silicone surfactant and in the process of an SDS-induced vesicle-micelle transition are reported. In single ABA silicone surfactant aqueous solutions, large multilamellar vesicles (MLV), small single lamellar vesicles (SLV), threadlike micelles (TLM), and spheroidal micelles were observed. Interestingly, a large amount of TLMs were found entrapped into the large MLVs, but not in SLVs. Disintegration of the small vesicles inside the MLVs indicates that the entrapped TLM are from the disintegrated membrane of the entrapped small vesicles. Addition of SDS induced a transition from vesicles or threadlike micelles to spheroidal micelles. The intermediate structures, such as the appearance of small holes in the vesicle membrane, the budding of threadlike micelles from the membrane fracture, and the clusters of spheroidal micelles, were observed with increase of the SDS concentration. The electrical conductivity measurements indicated that complex micelles of SDS and silicone surfactant were formed in the solution due to the interaction between the SDS and PEO part of the silicone surfactant.     

Morphological characterization of self-assembled peptide nucleic acid amphiphiles

Peptide nucleic acid amphiphiles (PNAA) are a promising set of materials for sequence-specific separation of nucleic acids from complex mixtures. To implement PNAA in micellar separations, the morphology and size of PNAA micelles in the presence and absence of a sodium dodecyl sulfate (SDS) cosurfactant have been studied by small-angle X-ray scattering and dynamic light scattering. We find that a 6-mer PNAA with a 12-carbon n-alkane tail forms ellipsoidal micelles (a = 5.15 nm; b = 3.20 nm) above its critical micelle concentration (CMC) of 110.9 microM. On addition of a stoichiometric amount of complementary DNA, PNAA hybridizes to DNA, suppressing the formation of PNAA micelles. At a ratio of 19:1 SDS/PNAA (total concentration = 20 mM), spherical micelles are formed with outer radius Rs = 2.67 nm, slightly larger than spherical micelles of pure SDS. Capillary electrophoresis studies show that PNAA/DNA duplexes do not comicellize with SDS micelles. No such effects are observed using noncomplementary DNA. The shape and size of the PNAA micelles is also verified by dynamic light scattering (DLS) studies. These results provide an interesting case study with competing electrostatic, hydrophobic, and hydrogen-bonding interactions in micellar systems and make possible the use of PNAA in micellar separations of DNA oligomers.     

SDS对SB3-12胶束表面电荷密度的调控作用及对药物增溶的影响

两性离子甜菜碱表面活性剂(SB3-12)胶束具有较好的生物相容性,由于相反电荷的极性头之间具有静电中和作用,胶束表面具有小的负电荷密度。当加入阴离子的十二烷基硫酸钠(SDS)以后,负离子SD-与SB3-12胶束极性区内层季铵正电荷的静电中和作用,能连续地调节胶束表面磺酸基的负电荷密度,这有利于对药物分子的选择性增溶和调节在生理条件下的药物的输送。等温滴定量热(ITC)研究发现SB3-12和SDS有强的协同效应,混合临界胶束浓度(CMC)和胶束化焓明显降低,并得到两者协同效应的弱静电作用机理。当模型药物分子芦丁(Rutin)与SB3-12/SDS混合胶束作用时,芦丁7位羟基的氢解离后的阴离子与SDS共同作用于SB3-12形成混合胶束。UV-Vis吸收光谱和~1H NMR谱研究发现,在SB3-12胶束中,芦丁分子的A环位于季铵阳离子附近,B环位于两个相反电荷之间的弱极性区域。在SDS胶束中,B环位于栅栏层,而A环和二糖暴露于水相侧。在混合胶束中,随着SDS摩尔分数增加,对A环的静电吸引变弱。离子表面活性剂对两性离子表面活性剂胶束表面电荷密度的调节作用,本质上是对胶束极性区域的物理及化学性质的微调,进而实现对药物的可控增溶。     

Trifluoperazine effects on anionic and zwitterionic micelles: a study by small angle X-ray scattering

In this work small angle X-ray scattering (SAXS) studies on the interaction of the phenothiazine trifluoperazine (TFP, 2-10 mM), a cationic drug, with micelles of the zwitterionic surfactant 3-(N-hexadecyl-N,N-dimethylammonium) propane sulfonate (HPS, 30 mM) and the anionic surfactant sodium dodecyl sulfate (SDS, 40 mM) at pH 4.0, 7.0, and 9.0 are reported. The data were analyzed through the modeling of the micellar form factor and interference function, as well as by means of the distance distribution function p(r). For anionic micelles (SDS), the results evidence a micellar shape transformation from prolate ellipsoid to cylinder accompanied by micellar growth and surface charge screening as the molar ratio TFP:SDS increases in the complex for all values of pH. Small ellipsoids with axial ratio nu=1.5+/-0.1 (long dimension of 60 A) grow and reassemble into cylinder-like aggregates upon 5 mM drug incorporation (1 TFP:8 SDS monomers) with a decrease of the micelle surface charge. At 10 mM TFP:40 mM SDS cylindrical micelles are totally screened with an axial ratio nu approximately 4 (long dimension approximately 140 A at pH 7.0 and 9.0). However, at pH 4.0, where the drug is partially diprotonated, 10 mM TFP incorporation gives rise to a huge increase in micellar size, resulting in micelles at least 400 A long, without altering the intramicellar core. For zwitterionic micelles (HPS), the results have shown that the aggregates also resemble small prolate ellipsoids with averaged axial ratio approximately nu=1.6+/-0.1. Under TFP addition, both the paraffinic radius and the micellar size show a slight decrease, giving evidence that the micellar hydrophobic core may be affected by phenothiazine incorporation rather than that observed for the SDS/TFP comicelle. Therefore, our results demonstrate that the axial ratio and shape evolution of the surfactant:TFP complex are both dependent on surfactant surface-charge and drug:surfactant molar ratio. The results are compared with those recently obtained for another phenothiazine drug, chlorpromazine (CPZ), in SDS and HPS micelles (Caetano, Gelamo, Tabak, and Itri, J. Colloid Interface Science 248 (2002) 149).     

Novel approach to the analysis and use of fullerenes in capillary electrophoresis

The analysis and use of fullerenes in capillary electrophoresis (CE) was investigated. Sodium dodecyl sulfate (SDS) was used to solubilize fullerenes C60, C70, and a mixture of C60 and C70 in water. The behavior of the solutions of the C60- and C70-SDS complexes was examined by CE with on-line UV-Vis diode array detection. This study included the use of a C60-SDS complex as a new method of micellar electrokinetic chromatography (MEKC) for the separation of polycyclic aromatic hydrocarbons (PAHs) using CE with uniwavelength detection. Since SDS micelles act as a pseudostationary phase in which the PAH compounds partition with their hydrophobic interior, the addition of C60 within the micelles enhanced separation of the PAHs. The preliminary results using C60-MEKC with SDS were compared to those obtained with MEKC with SDS. The capillary electrophoretic separations were performed in 10 mM borate-phosphate buffer with 100 mM SDS at pH 9.5.     

The effect of environmental conditions on the steric stabilization of casein micelles

In an attempt to characterize the steric stabilizing sheath around the casein micelles of bovine milk, photon correlation spectroscopy techniques have been used to measure the micellar radius on exposure to ethanolic buffers of varying pH, ionic strength and calcium concentration. It is shown that on exposure to alcohol, the stabilizing protein sheath undergoes dimensional collapse and that immediately prior to aggregation, a minimum or core radius is reached, characteristic of the diluting buffer conditions. Defining barrier thickness as the difference between the micellar radius in alcohol-free buffer and this minimum radius, the same linear relationship is observed between barrier thickness and the critical ethanol concentration required to reach the core radius and induce subsequent aggregation, whether those variations in barrier thickness were achieved by altering the pH, ionic strength or calcium level of the buffer. Considering the initial rate of response to added ethanol as a measure of barrier strength, it is observed that thicker barriers are weaker whereas thinner barriers are more resistant to collapse and hence intrinsically stronger. This paradox is qualitatively resolved by considering the stabilizing sheath to possess some of the characteristics of a weak or soft gel, whose rigidity or extent of cross-linking is influenced by the variations in buffer conditions.     

DMABN在表面活性剂胶束水溶液中的荧光性质

研究了对二甲氨基苯甲腈(DMABN)在各种胶束水溶液中的荧光光谱性质, 发现不同胶束栅栏层区域的不同性质影响了探针的分子内扭转电荷转移(TICT)特性. 对离子型胶束, 头基电场是主要影响因素, 促进了DMABN分子TICT态的形成, 反离子解离度琢越大, 胶束溶液中的Ia/Ib越强. 在非离子表面活性剂胶束中, 聚氧乙烯链环外壳包裹的大量水使其氢键影响明显, 而很短的聚氧乙烯链还可能带来端基氢的氢键作用. 从DMABN的光物理特性看, 欲将胶束作为分散载体利用其TICT态特性, 选择反离子解离度较大的阴离子胶束(例如SDS或SDSO)较好.     

Influence of whey protein denaturation on κ-carrageenan gelation

Response surface methodology was applied to study the effect of different heating temperature/time treatments on whey protein denaturation and its effect on κ-carrageenan gelation in milk. The path of gel formation was followed using small deformation rheology and the extent of whey protein denaturation was determined by gel permeation chromatography. κ-Carrageenan did not influence the rate of whey protein denaturation and it was unlikely that whey protein denaturation played a significant role on κ-carrageenan gelation in milk. In skim milk serum or skim milk ultrafiltrate the path of gel formation and gel strength were not influenced by the severity of heat treatment but increasing the concentration of whey proteins enhanced the gel strength. Heat treatment became important for carrageenan gelation in skim or recombined milks (i.e. in the presence of casein micelles) by influencing the gelation temperature and gel strength. Increasing the concentration of whey proteins in the recombined milks had a beneficial effect on gel strength.