Role of conformational flexibility in the emulsifying properties of bovine serum albumin

Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

The sensitivity of soy protein isolate (SPI) to trypsin was characterized by its flexibility. The effects of different homogenization conditions on soy protein isolate flexibility and emulsifying properties were investigated. Set the homogenization pressure was 120 MPa (megapascal) and the homogenous number of times is 0-4 times, the flexibility increases with the increase of the homogenization times (0-3 times), the change trend of flexibility is not obvious (3-4 times). When the homogenization times was 0-3 times, the emulsifying activity increases, and the emulsifying activity was the strongest at 3 times, after homogenization 3 times, the change trend of emulsifying activity is not obvious, the trend of emulsification stability and emulsification activity were similar. The surface hydrophobicity increases with the increase of homogenization times, while the turbidity decreases. The other structural indicators such as Ultraviolet scanning and endogenous tryptophan fluorescence spectroscopy suggest that the structure of SPI becomes more stretch as the flexibility increases.

Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment

The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.

Identification of the binding site between bovine serum albumin and ultrasmall SiC fluorescent biomarkers

Combined experimental and theoretical studies propose a delayed diffusion model for describing the interaction between ultrasmall NPs and proteins.

Curcumin nanocapsules stabilized by bovine serum albumin-capped gold nanoclusters (BSA-AuNCs) for drug delivery and theranosis

Nanotechnology plays an important role in the development of drug delivery, imaging, and diagnosis. In this study, nanocapsules containing protein-functionalized gold nanoclusters (AuNCs) as the shell and hydrophobic drug curcumin as the core were prepared as a tumor cell theranostic agent. After the nanocapsules were added into tumor cell media, they entered the cells with high efficiency and exhibited strong fluorescence within the cells. The results indicated that the nanocapsules were broken up in the cells and curcumin was released. Simultaneously, the nanocapsules exhibited significant inhibition effect against tumor cell proliferation in a concentration- and time-dependent manner, and the images of atomic force microscopy (AFM) showed that the cell morphology underwent obvious changes after the capsule treatment. Additionally, cell membrane appeared wrinkles after the cells treated with the nanocapsules, resulting in a rough cell surface, implying that the cytoskeleton would involve in the cell uptake of nanocapsules. Moreover, the AuNCs and curcumin in the system could exert synergistic effect on the inhibition of tumor cell growth and induction of cell apoptosis. The study highlights the potential of the system as a promising agent for drug delivery and tumor cell theranosis.

Comparative Studies on Physicochemical Properties of Bovine Serum Albumin–Glucose and Galactose Conjugates Formed by Glycation Combined with Ultrasonic Pretreatment

The effects of ultrasonication on the physicochemical properties of bovine serum albumin (BSA)–glucose and the galactose conjugates formed by glycation was investigated. Fourier transform ion cyclotron resonance mass spectra analysis showed that the conjugates had a higher molecular weight than the native and ultrasonicated BSA. Ultrasonicated BSA had significantly higher emulsifying and foaming properties than native BSA. The browning intensity, surface hydrophobicity, emulsifying property and foaming capacity of the conjugates were substantially improved while the free amino groups, intrinsic fluorescence emission and foaming stability were decreased compared to native and ultrasonicated BSA. The results of this study indicate that ultrasonication is an efficient technique to improve the physicochemical properties of proteins. The glycation between ultrasonicated BSA and monosaccharide can effectively improve the physicochemical properties of BSA, and the glycation rate order is galactose \gt glucose. It also shows the critical role of monosaccharide conformational changes in improving the glycation and physicochemical properties of proteins.

Surfactant-free emulsions stabilized by tempo-oxidized bacterial cellulose

In order to seek a safe, biodegradable, and sustainable solid stabilizer for food, topical and pharmaceutical emulsions, individualized cellulose nanofibers were prepared by oxidizing bacterial cellulose (BC) in a Tempo-mediated system; their ability to stabilize oil/water interface was investigated. Significant amounts of C6 carboxylate groups were selectively formed on each cellulose microfibril surface, so that the hydrophilicity was strengthened, leading to lower contact angles. Meanwhile, both the length and width of fibrils were decreased significantly, by partial cleavage of numerous numbers of inter- and intra-fibrillar hydrogen bonds. Tempo-oxidized BC (TOBC) was more effective than BC in stabilizing oil-water interface, attributing to the much smaller size. Fibril dosage and oxidation degree exerted a great influence on the stability and particle size distribution of emulsion samples. When the fibril dosage was 0.7wt.%, the sample was so stable that it did not experience creaming and coalescence over 8 months. The 2-TOBC coated droplets showed the greatest stability, although both the zeta potential and the electric repulsion were the largest for the 10-TOBC analogue, which was manipulated by the wettability of fibrils. In addition, the stability of samples was analyzed from the viewpoint of particle size distribution. Consequently, fibril size and wettability are two counterbalanced factors influencing the stability of TOBC-stabilized emulsions; a combination of suitable wettability and size imparts TOBC-stabilized emulsion high stability. As a kind of biomass-based particle stabilizer, TOBC showed great potential applications in food, topical and pharmaceutical formulations.

Role of pH-induced structural change in protein aggregation in foam fractionation of bovine serum albumin

For reducing protein aggregation in foam fractionation, the role of pH-induced structural change in the interface-induced protein aggregation was analyzed using bovine serum albumin (BSA) as a model protein. The results show that the decrease in pH from 7.0 to 3.0 gradually unfolded the BSA structure to increase the molecular size and the relative content of β-sheet and thus reduced the stability of BSA in the aqueous solution. At the isoelectric point (pH 4.7), BSA suffered the lowest level in protein aggregation induced by the gas-liquid interface. In the pH range from 7.0 to 4.7, most BSA aggregates were formed in the defoaming process while in the pH range from 4.7 to 3.0, the BSA aggregates were formed at the gas-liquid interface due to the unfolded BSA structure and they further aggregated to form insoluble ones in the desorption process.

A simple and sensitive detection of glutamic-pyruvic transaminase activity based on fluorescence quenching of bovine serum albumin

It is well known that Cu(ii) can coordinate withl-alanine (Cu–Ala), which can be destroyed through the addition of glutamic-pyruvic transaminase (GPT) since GPT can effectively catalyze the conversion ofl-alanine into keto-acetic acid.

Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levels

Although the functionality of plant proteins (and soy proteins in particular) has been widely investigated in the last decades, the importance of conformational characteristics to their functionalities is still far away from being understood. The aim of the present work was to unravel the role of conformational flexibility at the quaternary and/or tertiary levels in the emulsifying and interfacial properties of phaseolin, an ideal vicilin (or 7S globulin) from red kidney bean. The conformational flexibility at quaternary and tertiary levels of phaseolin was modulated by urea with increasing concentrations from 0 to 8 M, as characterized by using dynamic light scattering (DLS), intrinsic fluorescence and derivative UV spectroscopy, and differential scanning calorimetry (DSC). The emulsifying and interfacial properties, including emulsifying ability, flocculated state of oil droplets (in fresh emulsions), emulsion stability against creaming, and adsorption dynamics at the oil-water interface, were characterized at a specific protein concentration of 0.5% (w/v). The results indicated that increasing the urea concentration resulted in a progressive dissociation of trimeric phaseolin molecules into monomeric subunits, and even a structural unfolding of dissociated subunits; the urea-induced conformational changes at quaternary and/or tertiary levels were reversible, and the molecules at high urea concentrations shared similar structural features to the "molten globule state". On the other hand, increasing the urea concentration progressively improved the emulsifying ability of the protein, and flocculated extent of oil droplets in the fresh emulsions, but led to a progressive decrease in interfacial protein concentration. The improvement of the emulsifying ability was not related to diffusion (during initial adsorption) and penetration at the interface, but highly dependent on ease of structural rearrangement of the adsorbed proteins. These observations clearly confirmed that the flexibility of phaseolin at quaternary and/or tertiary levels plays a vital role in its emulsifying ability, mainly through the way of affecting the ease of structural rearrangement of adsorbed proteins at the interface. The findings could provide an in-depth understanding of the importance of conformational flexibility for the emulsifying properties of oligomeric storage globulins, and thus are of great help to guide the modifications of the proteins for better emulsifying properties.

Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions

In recent years, there have been increasing interests in developing food-grade Pickering stabilizers, due to their potential applications in formulations of novel functional foods. The present work was to investigate the potential of soy proteins to be developed into a kind of Pickering-like stabilizer for oil-in-water emulsions. The nanoparticle aggregates of soy protein isolate (SPI) were formed by sequential treatments of heating at 95 °C for 15 min and then electrostatic screening with NaCl addition. The particle size and microstructure of these aggregates were characterized using dynamic light scattering and atomic force microscopy, indicating that the fabricated nanoparticle aggregates were ∼100 nm in size with more surface hydrophobic nature (relative to unheated SPI). The influence of particle concentration (c; 0.5-6.0%, w/w) and increasing oil fraction (ϕ; in the range 0.2-0.6) on the droplet size and coalescence and/or creaming stability of the emulsions stabilized by these nanoparticle aggregates was investigated. The results showed that, at ϕ = 0.2, increasing the c resulted in a progressive but slight decrease in droplet size, and improved the stability against coalescence and creaming; at a specific c, the creaming stability was progressively increased by increasing the ϕ, with better improvement observed at a higher c (e.g., 6.0% vs 2.0%). The improvement of creaming stability was largely associated with the formation of a gel-like network that could entrap the oil droplets within the network. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that soy proteins could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of soy protein products with some unique functions. To the authors' knowledge, this is the first work to report that heat-induced soy protein aggregates exhibit a good potential to act as Pickering-type stabilizers.