Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Size Exclusion Chromatography
2.4. Acid-Induced Gel Formation
2.4.1. pH Monitoring during Acidification
2.4.2. Small Amplitude Oscillatory Shear Rheometry
2.4.3. Forced Syneresis
2.5. Statistical Analyses
3. Results and Discussion
3.1. Size Modulation of Cross-Linked Sodium Caseinate Nanoparticles
3.2. Quantitative Evaluation of Casein Polymerisation in Different Ionic Milieus
3.3. Gels from Enzymatically Cross-Linked Sodium Caseinate Nanoparticles with Different Sizes
3.3.1. Small Deformation Rheology
3.3.2. Forced Syneresis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A. Additional Experiments
Appendix A.1. Preparation of Cold Soluble and Cold Insoluble Sodium Caseinate Fractions
Appendix A.2. Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis
Appendix B. Supplementary Figures
References
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Sample Type | Ionic Milieu Prior to Cross-Linking 1 | Cross-Linking Conditions | Salt Added After Cross-Linking | Approx. Ionic Strength 2 |
---|---|---|---|---|
Sodium Caseinate | 0.022 M NaOH | 40 °C, 3 U/gProtein, 0–48 h | - | 0.015 M |
30 °C, 3 U/gProtein, 0–14 days | - | 0.015 M | ||
40 °C, 3 U/gProtein, 0–24 h | 0.050 M NaCl | 0.065 M | ||
40 °C, 3 U/gProtein, 0–48 h | 0.100 M NaCl | 0.115 M | ||
40 °C, 3 U/gProtein, 0–24 h | 0.150 M NaCl | 0.165 M | ||
40 °C, 3 U/gProtein, 0–48 h | 0.005 M CaCl2 | 0.030 M | ||
40 °C, 3 U/gProtein, 0–24 h | 0.015 M CaCl2 | 0.060 M | ||
0.022 M NaOH 0.1 M NaCl | 40 °C, 3 U/gProtein, 0–48 h | - | 0.115 M | |
0.022 M NaOH 0.005 M CaCl2 | 40 °C, 3 U/gProtein, 0–48 h | - | 0.030 M | |
Casein in Phosphate Buffer | 0.07 M NaH2PO4 0.03 M Na2HPO4 (pH 6.6) | 40 °C, 3 U/gProtein, 0–48 h | - | 0.165 M |
30 °C, 3 U/gProtein, 0–14 days | - | 0.165 M | ||
Calcium Caseinate | 0.013 M Ca(OH)2 | 40 °C, 3 U/gProtein, 0–48 h | - | 0.030 M |
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Raak, N.; Leonhardt, L.; Rohm, H.; Jaros, D. Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. Dairy 2021, 2, 148-164. https://doi.org/10.3390/dairy2010014
Raak N, Leonhardt L, Rohm H, Jaros D. Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. Dairy. 2021; 2(1):148-164. https://doi.org/10.3390/dairy2010014
Chicago/Turabian StyleRaak, Norbert, Lars Leonhardt, Harald Rohm, and Doris Jaros. 2021. "Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels" Dairy 2, no. 1: 148-164. https://doi.org/10.3390/dairy2010014
APA StyleRaak, N., Leonhardt, L., Rohm, H., & Jaros, D. (2021). Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. Dairy, 2(1), 148-164. https://doi.org/10.3390/dairy2010014