Investigation of Transglutaminase Cross-linked Casein Micelles Properties By Atomic Force Microscopy Performed in Liquid Environment

Asma Bahri (1) , Marta Martin Fernandez (2) , Csilla Gergely (2) , Martine Pugniere (3) , Sylvie Marchesseau , Dominique Chevalier-Lucia

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 L2C - Laboratoire Charles Coulomb
3 IRCM - U1194 Inserm - UM - Institut de Recherche en Cancérologie de Montpellier

Casein micelles (CMs) are colloidal protein-mineral complexes in equilibrium in the milk serum. Their enzymatic cross-linking by transglutaminase (TGase) allow a modification of their characteristics. The aim of this work is to determine the impact of this modification on their characteristics (size and elastic properties) in a native liquid environment by atomic force microscopy (AFM). The challenge is to immobilize the particles on a surface in their natural state in order to investigate the effect of covalent cross-linking in a simulated milk ultrafiltrate (SMUF).

Domaines: Biophysique [physics.bio-ph]

Asma Bahri, Marta Martin Fernandez, Csilla Gergely, Martine Pugniere, Sylvie Marchesseau, et al.. Investigation of Transglutaminase Cross-linked Casein Micelles Properties By Atomic Force Microscopy Performed in Liquid Environment. 9th NIZO Dairy Conference Milk Protein Functionality, NIZO Food Research. NLD., Sep 2015, Papendal, Netherlands. ⟨hal-01218489⟩