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Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte

Svensson, Olof LU ; Kurut Sabanoglu, Anil LU and Skepö, Marie LU (2014) In Food Hydrocolloids 36. p.332-338
Abstract
Adsorption of beta-casein to hydrophilic silica surfaces has been studied as an effect of pH and electrolyte, in the latter concentration, valency, and specificity (calcium or magnesium) have been considered. The used protein concentration has been an order of magnitude below the critical aggregation concentration, which implies that the protein is in monomeric form. By varying the salt concentration, the pH, and the concentration of divalent ions as calcium and magnesium, it is clearly shown that electrostatic interactions are of importance for adsorption of beta-casein to silica surfaces and tunes the adsorbed amount and saturation of the surface. Our results show that there is counterbalance between: (i) electrostatic repulsion between... (More)
Adsorption of beta-casein to hydrophilic silica surfaces has been studied as an effect of pH and electrolyte, in the latter concentration, valency, and specificity (calcium or magnesium) have been considered. The used protein concentration has been an order of magnitude below the critical aggregation concentration, which implies that the protein is in monomeric form. By varying the salt concentration, the pH, and the concentration of divalent ions as calcium and magnesium, it is clearly shown that electrostatic interactions are of importance for adsorption of beta-casein to silica surfaces and tunes the adsorbed amount and saturation of the surface. Our results show that there is counterbalance between: (i) electrostatic repulsion between the surface and the protein, (ii) electrostatic attraction between positively charged amino acids in the protein and the surface, and (iii) electrostatic repulsion and excluded volumes between adsorbed proteins at the surface, and that the positively charged amino acids serve as anchoring points. (C) 2013 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Milk protein, Casein, Surfaces, Hydrophilic silica, Adsorption
in
Food Hydrocolloids
volume
36
pages
332 - 338
publisher
Elsevier
external identifiers
  • wos:000327540500040
  • scopus:84887573465
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2013.09.006
language
English
LU publication?
yes
id
25b73734-34d5-46c2-9626-3d6a3ca76690 (old id 4272998)
date added to LUP
2014-01-31 12:25:48
date last changed
2017-07-02 03:18:46
@article{25b73734-34d5-46c2-9626-3d6a3ca76690,
  abstract     = {Adsorption of beta-casein to hydrophilic silica surfaces has been studied as an effect of pH and electrolyte, in the latter concentration, valency, and specificity (calcium or magnesium) have been considered. The used protein concentration has been an order of magnitude below the critical aggregation concentration, which implies that the protein is in monomeric form. By varying the salt concentration, the pH, and the concentration of divalent ions as calcium and magnesium, it is clearly shown that electrostatic interactions are of importance for adsorption of beta-casein to silica surfaces and tunes the adsorbed amount and saturation of the surface. Our results show that there is counterbalance between: (i) electrostatic repulsion between the surface and the protein, (ii) electrostatic attraction between positively charged amino acids in the protein and the surface, and (iii) electrostatic repulsion and excluded volumes between adsorbed proteins at the surface, and that the positively charged amino acids serve as anchoring points. (C) 2013 Elsevier Ltd. All rights reserved.},
  author       = {Svensson, Olof and Kurut Sabanoglu, Anil and Skepö, Marie},
  issn         = {0268-005X},
  keyword      = {Milk protein,Casein,Surfaces,Hydrophilic silica,Adsorption},
  language     = {eng},
  pages        = {332--338},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2013.09.006},
  volume       = {36},
  year         = {2014},
}