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Research Article Open access CC BY 4.0

Interactions between Cocoa Husk Catechin and Casein Micelles and their Impact on Physico-chemical Properties

Premy Puspitawati Rahayu, Abdul Manab, Manik Eirry Sawitri, Ria Dewi Andriani, Mulia Winirsya Apriliyani, Imam Thohari

Asian Food Science Journal · pp. 21–33 · Published 1 Mar 2021

10.9734/afsj/2021/v20i230261

Abstract

Aims: The purpose of this research was to investigate the influence of physicochemical properties of interaction casein with different concentration catechin sources of the cocoa husk. Study design: Casein was added catechin with various concentration treatments (0 (control), 20, 40 and 60 (μg/ml)). Place and Duration of Study: This study was conducted between April until August 2020 at the Faculty of Animal Science, Universitas Brawijaya. Methodology: Casein was added catechin with various concentration treatments (0, 20, 40 and 60 (μg/ml)). An analysis is carried out to determine interaction using UV-Vis detection, chemical structure using Fourier Transform Infra-Red, microscopy analysis by Scanning Electron Microscopy, particle size by Zetasizer Nano Series Software Version 7.01, Malvern Instrument and electrophoretic analysis. Results: The interaction between casein and catechin was investigated by the method of UV-Vis detection and chemical structure analysis by Fourier Transform Infra-Red showed that it was indicated that catechin could detected in casein. It is similar with recent research. The interaction of casein and catechin showed to decrease the particle size and showed on microscopy analysis. Protein profile showed to increase the molecular weight with the addition of catechin, it can be indicated that presence interaction both on casein with catechin. Conclusion: Casein interacted with catechins 60 µg/ml was able to increase casein stability, maintain nano size, casein components were still detected in the protein profile, the resulting microstructure looked compact and functional groups of bioactive compounds were still detected using Fourier Transform Infra-Red.

Microscopy analysis milk protein nano particle size.

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