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Adsorption of casein components by halloysite and kaolinite

Published online by Cambridge University Press:  01 June 2009

O. E. Mills  and
L. K. Creamer
O. E. Mills
Affiliation:
New Zealand Dairy Research Institute, P.O. Box 1204, Palmerston North, New Zealand
L. K. Creamer
Affiliation:
New Zealand Dairy Research Institute, P.O. Box 1204, Palmerston North, New Zealand
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Summary

The adsorption of whole casein and some of its constituent caseins by halloysite and kaolinite in the presence and absence of urea and 2-mercaptoethanol has been studied. The order of adsorption generally observed for both clays in the absence of urea and 2-mercaptoethanol was temperature sensitive casein component (TS) > αs1-casein B > αs1-casein A > β-casein in the pH range 7·5–9·5, confirming that these two clays have structurally similar surfaces. In the presence of urea and 2-mercaptoethanol the rate of adsorption on to halloysite increased, although the quantity adsorbed decreased and the relative affinities of the major casein components at pH 8 were altered. However, urea and 2-mercaptoethanol did not alter the relative affinities of the caseins to kaolinite, although the quantity adsorbed did decrease. The casein components are probably adsorbed as monomers, and it may be the superior dispersing properties of the urea solution that decrease the amount adsorbed. The halloysite structure was altered by absorption of urea and the altered relative affinities of the various casein components in the presence of urea can be ascribed to that effect.

The results support the hypothesis that adsorption occurs because the energy of the system is lowered due to changes in protein-solvent, clay-solvent and solvent-solvent (solvent structuring), as well as to electrostatic interactions.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 3 , October 1972 , pp. 365 - 372
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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References

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