Effects of fatty acyl chains on the interfacial rheological behaviors of amino acid surfactants

Study on the Properties of the Sodium Lauroyl Glycinate and Sodium Lauroyl Lactylate Composite System

The scientific community has shown a great deal of interest in sodium lauroyl glycine (SLG) and sodium lauroyl lactylate (SLL), two sustainable and eco-friendly substances that are considered as potential bio-friendly alternatives for petrochemical-based amphiphiles. In the present work, the formation of mixed micelle for SLG and SLL surfactant in water was investigated. Meanwhile, the surface interaction and thermodynamic parameters were calculated according to the surface tension curves. The results indicated that at certain ratios, SLG/SLL surfactant mixtures had synergistic effects that could yield higher surface activity and improve application performance. When the mole fraction of SLL (α_SLL) was 0.4, γ_cmc achieved a minimum of 22.6 mN m^-1 and displayed the best foaming properties. The mixed solution exhibited the best wetting ability when α_SLL was 0.6. While α_SLL was 0.8, the mixed solution showed the optimum dynamic adsorption properties. And it was found that the antibacterial property of SLG and SLL could be partially preserved after compounding. These results demonstrated for the first time that the mixed environmentally friendly surfactant SLG and SLL has a promising prospect for use in the personal care, detergent, and cosmetic industries.

Unfolded Lipase at Interfaces Studied via Interfacial Dilational Rheology: The Impact of Urea

Unfolding can interrupt the activity of enzymes. Lipase, the enzyme responsible for triglyceride catalysis, can be deactivated by unfolding, which can significantly affect the yield of enzymatic processes in biochemical engineering. Different agents can induce lipase unfolding, among which we study the impact of urea as a strong denaturant. Unfolding weakens the rigidity and stability of globular proteins, thereby changing the viscoelastic properties of the protein adsorbed layers. These changes can be detected and quantified using interfacial dilational rheology. The urea-induced unfolding of lipase destructs its globular structure, making it more flexible. The interfacial tension and viscoelastic moduli of lipase adsorbed layers reduce upon the addition of urea in the range of studied concentrations. The results agree with the theory that, upon unfolding, a distal region of the loop and tail domain forms adjacent to the proximal region of the interface. The exchange of matter between these regions reduces the viscoelasticity of the unfolded lipase adsorbed layers. Additionally, unfolding reduces the rigidity and brittleness of the lipase adsorbed layers: the aged adsorbed layer of native lipase can break upon high-amplitude perturbations of the interfacial area, unlike the case for urea-induced unfolded lipase.

Effect of Hydrophobic Chain Length on the Antioxidation Properties of Alanyl Tyrosine Dipeptide-type Surfactants

The antioxidant (AOX) activities of alanyl tyrosine dipeptide-type surfactants with several chain lengths were investigated. The critical micelle concentration decreased exponentially with the carbon number of the hydrophobic chain of the surfactant. The antioxidative property was investigated using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS) assay and the oxygen radical absorbance capacity (ORAC) assay. The AOX activity was found to be strongly dependent on the chain length in the monomer solution. Therefore, an increase in the molecular size negatively influenced the AOX ability of the tyrosine residue. However, it was almost independent of the chain length of the surfactant in the micellar solution. The micelle particles acted as a catalyst for the reduction of the radicals in the ORAC assay.

Effect of Bile Salts on the Interfacial Dilational Rheology of Lecithin in the Lipid Digestion Process

The effects of bile salts on the emulsifier adsorption layer play a crucial role in lipid digestion. The current study selected sodium cholate (NaCh) and lecithin as model compounds for bile salts and food emulsifiers, respectively. The interface dilational rheological and emulsification properties of NaCh and lecithin were carried out. The results showed that the NaCh molecules could quickly diffuse from the bulk to interface, which broke the tightly-arranged interfacial layer of lecithin and enhanced the viscoelasticity of interfacial film. As a result, the interfacial adsorption layer, which was originally dominated by the slow relaxation processes within the interface, was transformed into one controlled by the fast molecular diffusion exchange. This accelerated the exchange of materials between the bulk and interface, thereby creating suitable conditions for the interfacial adsorption of lipases, which promoted the digestion process. These results provided a mechanism for the promotion of lipid digestion by bile salts from the perspective of interfacial viscoelasticity and relaxation processes. A deeper understanding of the interfacial behavior of bile salts with emulsifiers would provide a basis for the rational design of interfacial layer for modulating lipid digestion.