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A New Preparation Technique for High Resolution Imaging of Protein Structure: Casein Micelles.

Published online by Cambridge University Press:  02 July 2020

William R. McManus  and
Donald J. McMahon
William R. McManus
Affiliation:
Department of Nutrition and Food Sciences Utah State UniversityLogan, Utah, 84322-8700
Donald J. McMahon
Affiliation:
Department of Nutrition and Food Sciences Utah State UniversityLogan, Utah, 84322-8700
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Extract

Models for the structure of the bovine casein micelle have been proposed in the past (1,2,3,4). These models are based on the chemical and physical properties of the micelles and fall into two general catagories, framework and submicelle models. Electron Microscopy techniques were one of the tools used in the development of these models. However, no definative model has been established. We have developed a new electron microscopy method and it is being applied to the re-examination of the protein structure of the casein micelle, with the goal of establishing a definative model for the structure of the casein micelle.

High resolution scannning electron microscopy has proven unsuccessful in revealing the protein structure in the casein micelle (Fig 1). To create high resolution scanning electron microscopic images, fine metal coatings are required in the 5 to l0nm range. Following the application of these coatings, images of casein micelles resemble a melting lumpy sphere. This is due to the metal layer obscuring the proteins from view.

Type
Technologists’ Forum: Special Topics and Symposium
Information
Microscopy and Microanalysis , Volume 3 , Issue S2: Proceedings: Microscopy & Microanalysis '97, Microscopy Society of America 55th Annual Meeting, Microbeam Analysis Society 31st Annual Meeting, Histochemical Society 48th Annual Meeting, Cleveland, Ohio, August 10-14, 1997 , August 1997 , pp. 353 - 354
Copyright
Copyright © Microscopy Society of America 1997

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References

1.Garnier, J., 1973. Models of casein micelle structure. Neth. Milk Dairy J. 27, 240–248.Google Scholar
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3.Schmidt, D.G., 1982. Association of caseins and casein micelle structures, In: Developments in Dairy Chemistry, Vol. I, P.F.Fox (Ed.), Applied Science Publishers, London, 61–86.Google Scholar
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