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J. Dairy Sci. 90:75-89
© American Dairy Science Association, 2007.

Evidence for Fibril-Like Structure in Bovine Casein Micelles

R. W. Lencki

Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

E-mail: rlencki{at}uoguelph.ca

The addition of Congo red (CR) dye to diluted raw skim milk resulted in a red shift indicative of the presence of fibril-like structures. Thioflavin T (ThT) is another dye that very specifically binds to protein fibrils, and when added to undiluted raw skim milk, the classic 485 nm fluorescence peak of a ThT-fibril complex was observed. Repeating these experiments with various raw milk components showed that the CR red shift and ThT fluorescence peak were due to the presence of casein micelles, and to a lesser extent, sodium caseinate. Fluorescent peaks were also observed when ThT was added to solutions of purified {alpha}S- and {kappa}-casein, but not ß-casein, in 0.5 M HEPES buffer (pH = 6.8). The addition of 25 mM Ca2+ had no effect on ß-casein fluorescence, and significantly reduced the {kappa}casein peak. However, adding 25 mM Ca2+ to {alpha}S-casein produced a turbid solution and a 6-fold increase in fluorescence, indicating that the aggregates formed contain fibril-like structure. Casein micelle images obtained by transmission electron microscopy showed the presence of short (7 to 10 nm) fibers cross-linked by dense aggregate junction zones. The observed fibers closely resemble protofibrils, intermediate structures that are observed during the formation of amyloid fibrils.

Key Words: casein micelle • Congo red • thioflavin T • protofibril






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