Aggregation of Casein Micelles by Interactions with Chitosans: A Study by Monte Carlo Simulations
Recently, it was found that the addition of chitosan, a cationic polymer, to whole or skim milk produces the destabilization and coagulation of casein micelles which takes place without modifications in the milk pH or in the stability of most of the whey proteins. In the present work, Monte Carlo si...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-01, Vol.53 (2), p.459-463 |
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| container_end_page | 463 |
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| container_issue | 2 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Narambuena, Claudio F Ausar, Fernando S Bianco, Ismael D Beltramo, Dante M Leiva, Ezequiel P. M |
| description | Recently, it was found that the addition of chitosan, a cationic polymer, to whole or skim milk produces the destabilization and coagulation of casein micelles which takes place without modifications in the milk pH or in the stability of most of the whey proteins. In the present work, Monte Carlo simulations are employed to show that the phase separation of casein micelles induced by chitosan can be explained by a depletion mechanism, where an effective attraction between the casein micelles is induced by the presence of chitosan molecules. This interaction is described on the basis of Vrij's model, where the depletion of polymer from the gap between neighboring casein micelles originates an effective attractive interaction that leads to a phase transition. This model, that considers volume restriction effects, accounts for several qualitative and even quantitative aspects of the experimental data for the coagulation of casein through chitosan addition. Keywords: Casein micelles; chitosan; depletion mechanism; Monte Carlo simulation |
| doi_str_mv | 10.1021/jf049202v |
| format | Article |
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M</creatorcontrib><title>Aggregation of Casein Micelles by Interactions with Chitosans: A Study by Monte Carlo Simulations</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Recently, it was found that the addition of chitosan, a cationic polymer, to whole or skim milk produces the destabilization and coagulation of casein micelles which takes place without modifications in the milk pH or in the stability of most of the whey proteins. In the present work, Monte Carlo simulations are employed to show that the phase separation of casein micelles induced by chitosan can be explained by a depletion mechanism, where an effective attraction between the casein micelles is induced by the presence of chitosan molecules. This interaction is described on the basis of Vrij's model, where the depletion of polymer from the gap between neighboring casein micelles originates an effective attractive interaction that leads to a phase transition. This model, that considers volume restriction effects, accounts for several qualitative and even quantitative aspects of the experimental data for the coagulation of casein through chitosan addition. Keywords: Casein micelles; chitosan; depletion mechanism; Monte Carlo simulation</description><subject>Biological and medical sciences</subject><subject>casein</subject><subject>casein micelles</subject><subject>Caseins - chemistry</subject><subject>chitosan</subject><subject>Chitosan - chemistry</subject><subject>coagulation</subject><subject>Computer Simulation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Micelles</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Monte Carlo Method</subject><subject>protein aggregates</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E9v0zAYBnALgVg3OPAFwBeQOAReJ7Gd7FaqAZM6_qid4Ga9ce3OJY2HnQC9ceVr8klwaLVx4OTD-_NjPy8hjxi8YJCzlxsLZZ1D_u0OmTCeQ8YZq-6SCaRhVnHBjshxjBsAqLiE--SIccGFqKoJWU3X62DW2DvfUW_pDKNxHb1w2rStibTZ0fOuNwH1KCL97vorOrtyvY_YxdPfP3_RKV30w2o30gufbMoIracLtx3av7nxAblnsY3m4eE8IZevz5azt9n8_Zvz2XSeYQm8z2pmctQoC84aWWvUphQNKxuuLW-4rDSknquSryTLC14UgDZ1aJp0KS-trYsT8myfex3818HEXm1dHItgZ_wQlUjRNatlgs_3UAcfYzBWXQe3xbBTDNS4UnWz0mQfH0KHZmtWt_KwwwSeHgBGja0N2GkXb50oCylgdNneudibHzdzDF_Gj0mulh8WavlKfnr3UX5W8-Sf7L1Fr3AdUublIgdWANRSFOKfl1FHtfFD6NJ2_1PhD0Xro6A</recordid><startdate>20050126</startdate><enddate>20050126</enddate><creator>Narambuena, Claudio F</creator><creator>Ausar, Fernando S</creator><creator>Bianco, Ismael D</creator><creator>Beltramo, Dante M</creator><creator>Leiva, Ezequiel P. M</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050126</creationdate><title>Aggregation of Casein Micelles by Interactions with Chitosans: A Study by Monte Carlo Simulations</title><author>Narambuena, Claudio F ; Ausar, Fernando S ; Bianco, Ismael D ; Beltramo, Dante M ; Leiva, Ezequiel P. M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-91e2aca7351b79cace46b14b5cf5b578c0f04d45d71235330af688bb2ac24ff93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>casein</topic><topic>casein micelles</topic><topic>Caseins - chemistry</topic><topic>chitosan</topic><topic>Chitosan - chemistry</topic><topic>coagulation</topic><topic>Computer Simulation</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Micelles</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Monte Carlo Method</topic><topic>protein aggregates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Narambuena, Claudio F</creatorcontrib><creatorcontrib>Ausar, Fernando S</creatorcontrib><creatorcontrib>Bianco, Ismael D</creatorcontrib><creatorcontrib>Beltramo, Dante M</creatorcontrib><creatorcontrib>Leiva, Ezequiel P. 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Food Chem</addtitle><date>2005-01-26</date><risdate>2005</risdate><volume>53</volume><issue>2</issue><spage>459</spage><epage>463</epage><pages>459-463</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Recently, it was found that the addition of chitosan, a cationic polymer, to whole or skim milk produces the destabilization and coagulation of casein micelles which takes place without modifications in the milk pH or in the stability of most of the whey proteins. In the present work, Monte Carlo simulations are employed to show that the phase separation of casein micelles induced by chitosan can be explained by a depletion mechanism, where an effective attraction between the casein micelles is induced by the presence of chitosan molecules. 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| language | eng |
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| subjects | Biological and medical sciences casein casein micelles Caseins - chemistry chitosan Chitosan - chemistry coagulation Computer Simulation Food industries Fundamental and applied biological sciences. Psychology Micelles Milk and cheese industries. Ice creams Monte Carlo Method protein aggregates |
| title | Aggregation of Casein Micelles by Interactions with Chitosans: A Study by Monte Carlo Simulations |
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