Secondary structure and colloidal stability of beta-casein in microheterogeneous water-ethanol solutions

Abstract

© 2016 Elsevier LtdDynamic light-scattering (DLS), fluorescence spectroscopy (FS) and circular dichroism (CD) techniques were applied to study the influence of alcohol on beta-casein (b-CN) self-association and the secondary structure in a wide range of temperatures and ethanol concentrations. Temperature induced micellization and demicellization transitions of b-CN in water-ethanol solutions are revealed on the basis of the DLS data. The obtained results indicate that the association of b-CN at low and high alcohol concentrations proceeds through different mechanisms. It is suggested that the solvent microheterogeneity independently modulates both the secondary structure and the colloid properties of b-CN.