Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy

The effect of sodium caprate (a fatty acid salt) on the formation of β-lactoglobulin A gels was studied at constant temperature (30 or 35 °C) using ultrasonic spectroscopy. During incubation at these temperatures, ultrasonic attenuation increased with the addition of sodium caprate, and reached a pl...

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Bibliographic Details
Published in:Biomacromolecules 2007-08, Vol.8 (8), p.2542-2548
Main Authors: Yuno-Ohta, Naoko, Corredig, Milena
Format: Article
Language:English
Subjects:
Applied sciences
Biological and medical sciences
Decanoic Acids - chemistry
Electrophoresis, Polyacrylamide Gel
Exact sciences and technology
Fundamental and applied biological sciences. Psychology
Gels
In solution. Condensed state. Thin layers
Lactoglobulins - chemistry
Microscopy, Electron
Microscopy, Electron, Transmission
Molecular biophysics
Natural polymers
Physico-chemical properties of biomolecules
Physicochemistry of polymers
Proteins
Spectrum Analysis
Temperature
Ultrasonics
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Summary:The effect of sodium caprate (a fatty acid salt) on the formation of β-lactoglobulin A gels was studied at constant temperature (30 or 35 °C) using ultrasonic spectroscopy. During incubation at these temperatures, ultrasonic attenuation increased with the addition of sodium caprate, and reached a plateau after 5−7 h of incubation. Comparing β-lactoglobulin A with and without sodium caprate, a decrease in net ultrasonic velocity was observed. These results suggested that aggregation occurred during incubation with sodium caprate, and the sample showed an increase in compressibility. Transmission electron microscopy with negative staining showed the formation of filamentous aggregates of β-lactoglobulin A at around 3−4.5 h of incubation with sodium caprate. These results demonstrated that sodium caprate induced the formation of structures with unique gel properties compared to those formed by heating β-lactoglobulin in the presence of NaCl alone.
ISSN:1525-7797
1526-4602
DOI:10.1021/bm0701393