Use of Surface Plasmon Resonance (SPR) To Study the Dissociation and Polysaccharide Binding of Casein Micelles and Caseins

Tests were made to determine whether surface plasmon resonance (SPR) could be used as a technique to study the dissociation properties of bovine casein micelles or of sodium caseinate and the interactions between these protein particles and different polysaccharides. Surfaces of bound micelles or ca...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-11, Vol.58 (22), p.11962-11968
Main Authors: Thompson, Abby K, Singh, Harjinder, Dalgleish, Douglas G
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
carbohydrate binding
casein
casein micelles
caseinates
Caseins - chemistry
Cattle
dissociation
equipment performance
food analysis
food chemistry
Food Chemistry/Biochemistry
food composition
Food industries
Fundamental and applied biological sciences. Psychology
Kinetics
Micelles
Milk and cheese industries. Ice creams
model food systems
polysaccharide binding
polysaccharides
Polysaccharides - chemistry
Protein Binding
surface plasmon resonance
Surface Plasmon Resonance - methods
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Tests were made to determine whether surface plasmon resonance (SPR) could be used as a technique to study the dissociation properties of bovine casein micelles or of sodium caseinate and the interactions between these protein particles and different polysaccharides. Surfaces of bound micelles or caseinate were made, and the changes in refractive index of these layers were used to define changes in the structures of the chemisorbed material. The technique appears to have some potential for studying details of the dissociation of casein micelles and of the binding of different polysaccharides to caseins.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf102580r