Effect of the cluster size on the micro phase separation in mixtures of β-lactoglobulin clusters and κ-carrageenan

被引：19

作者：

Baussay, K ^{[1
]}

Nicolai, T ^{[1
]}

Durand, D ^{[1
]}

机构：

[1] Univ Maine, CNRS, UMR, F-72085 Le Mans 9, France

来源：

BIOMACROMOLECULES | 2006年 / 7卷 / 01期

关键词：

D O I：

10.1021/bm050662m

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The phase separation of globular protein clusters formed by heat-denatured P-lactoglobulin (beta-1g) in mixtures with the polysaccharide K-carrageenan (K-car) has been studied at pH 7 and 20 degrees C. The effect of the protein cluster size on the phase separation was investigated by preparing clusters with radii between 20 nm and 1 mu m. The formation of protein rich microdomains led to an increase of the turbidity starting at a minimum K-car concentration that decreased with increasing cluster size, but was only weakly dependent on the protein concentration. The size and number of microdomains do not depend much on the cluster size, but their density decreases with increasing cluster size leading to a lower turbidity.

引用

页码：304 / 309

页数：6

共 38 条

[11] Phase separation and association of globular protein aggregates in the presence of polysaccharides:: 1.: Mixtures of preheated β-lactoglobulin and k-carrageenan at room temperature [J].