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Effect of polyphosphate binding on the chain dynamic of caseins: investigation by differential scanning calorimetry and thermally stimulated currents

Published online by Cambridge University Press:  01 June 2009

Alain Lamure ,
Jean-François Pommert ,
Alain Klaebe ,
Colette Lacabanne  and
Jean-Jacques Perie
Alain Lamure
Affiliation:
Laboratoire de Physique des Solides (UA au CNRS 74)
Jean-François Pommert
Affiliation:
Groupe de Chimie Organique Biologique (UA au CNRS 454 et 470), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse Cedex, France
Alain Klaebe
Affiliation:
Groupe de Chimie Organique Biologique (UA au CNRS 454 et 470), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse Cedex, France
Colette Lacabanne
Affiliation:
Laboratoire de Physique des Solides (UA au CNRS 74)
Jean-Jacques Perie
Affiliation:
Groupe de Chimie Organique Biologique (UA au CNRS 454 et 470), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse Cedex, France
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Summary

Samples of caseins having different Ca contents as used in cheese processing were analysed by techniques using differential scanning calorimetry and thermally stimulated currents (TSC) before and after treatment with Na poly-phosphate, a food additive used in the manufacture of processed cheese. These techniques revealed structural changes induced by the salt, and the different types of water molecules associated with the protein are evident. This characterization is in agreement with results obtained by other techniques, particularly X-ray diffraction of proteins. Transmission electron microscopy of the same samples confirmed that the changes observed by TSC were associated with an unravelling of the protein.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 401 - 412
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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