Abstract
It has been observed that the amount of water associated with casein micelles is markedly higher when measured by intrinsic viscosity than by water content of the pelleted casein. A possible explanation of this discrepancy is that water is squeezed out of the pellet by the ultracentrifugal field. We have calculated the potential magnitude of this effect by considering a simple model system: an elastic gel swollen by solvent and compressed by the centrifugal field. Equilibrium is reached when the sum of the ultracentrifugal, elastic, and mixing free energies is a minimum. The equilibrium degree of swelling is calculated as a function of rotor speed, thickness of the unsolvated gel material, and enthalpy of mixing of solvent and solute. Sizable compressions can occur for highly swollen gels, if the enthalpy of mixing is moderately positive. Casein micelles from intrinsic viscosity measurements have a βhydrationβ of about 3.7 g water/g protein, corresponding to a swelling ratio of 6.3 relative to the dry protein. The observed pellet hydration is 1.9 g/g. Under the conditions of the experiment, pelleting at 25,000 rpm is predicted to decrease the swelling ratio to 4.9, and the hydration to 2.7 g/g, about half the observed decrease, if the enthalpy of mixing is 0.5 RT/mol segment. These calculations may be relevent to the deterination by pelleting of the solvent content of other biopolymer gels.