Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS.

To investigate the structural changes of casein in response to the pressurization process under varying pressure levels, this study carried out both ex-situ and in-situ high-pressure experiments. In the in-situ experiments, the surface-enhanced Raman scattering (SERS) technique was combined with a diamond anvil cell (DAC). The high-pressure experiments indicated that significant dissociation of casein occurred at 200 MPa. Over the range of 0-302 MPa, casein exhibited both dissociation and aggregation behaviors. However, casein tended towards aggregation at pressures of 302-486 MPa, with a further increase observed beyond 486 MPa. Copyright © 2024 Elsevier Ltd. All rights reserved.

Citation

Zhenhong Zheng, Han Lu, Yingfeng Lin, Lingling Shui, Mingliang Jin, Zhuo Jiang. Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS. Food chemistry. 2024 Jun 01;442:138359

Mesh Tags

Substances

PMID: 38219564

search → result