Growth and aggregation of surfactant islands during the displacement of an adsorbed protein monolayer: a Brownian dynamics simulation study

Interfacial protein-protein displacement at fluid interfaces

Protein blends are used to stabilise many traditional and emerging emulsion products, resulting in complex, non-equilibrated interfacial structures. The interface composition just after emulsification is dependent on the competitive adsorption between proteins. Over time, non-adsorbed proteins are capable of displacing the initially adsorbed ones. Such rearrangements are important to consider, since the integrity of the interfacial film could be compromised after partial displacement, which may result in the physical destabilisation of emulsions. In the present review, we critically describe various experimental techniques to assess the interfacial composition, properties and mechanisms of protein displacement. The type of information that can be obtained from the different techniques is described, from which we comment on their suitability for displacement studies. Comparative studies between model interfaces and emulsions allow for evaluating the impact of minor components and the different fluid dynamics during interface formation. We extensively discuss available mechanistic physical models that describe interfacial properties and the dynamics of complex mixed systems, with a focus on protein in-plane and bulk-interface interactions. The potential of Brownian dynamic simulations to describe the parameters that govern interfacial displacement is also addressed. This review thus provides ample information for characterising the interfacial properties over time in protein blend-stabilised emulsions, based on both experimental and modelling approaches.

First-order phase transition during displacement of amphiphilic biomacromolecules from interfaces by surfactant molecules

The adsorption of surfactants onto a hydrophobic interface, already laden with a fixed number of amphiphilic macromolecules, is studied using the self consistent field calculation method of Scheutjens and Fleer. For biopolymers having unfavourable interactions with the surfactant molecules, the adsorption isotherms show an abrupt jump at a certain value of surfactant bulk concentration. Alternatively, the same behaviour is exhibited when the number of amphiphilic chains on the interface is decreased. We show that this sudden jump is associated with a first-order phase transition, by calculating the free energy values for the stable and the metastable states at both sides of the transition point. We also observe that the transition can occur for two approaching surfaces, from a high surfactant coverage phase to a low surfactant coverage one, at sufficiently close separation distances. The consequence of this finding for the steric colloidal interactions, induced by the overlap of two biopolymer + surfactant films, is explored. In particular, a significantly different interaction, in terms of its magnitude and range, is predicted for these two phases. We also consider the relevance of the current study to problems involving the competitive displacement of proteins by surfactants in food colloid systems.

Structure and rheology of colloidal particle gels: insight from computer simulation

A particle gel is a network of aggregated colloidal particles with soft solid-like mechanical properties. Its structural and rheological properties, and the kinetics of its formation, are dependent on the sizes and shapes of the constituent particles, the volume fraction of the particles, and the nature of the interactions between the particles before, during and after gelation. Particle gels may be permanent or transient depending on whether the colloidal forces between the aggregating particles lead to irreversible bonding or weak reversible interactions. With short-range reversible interactions, network formation is typically associated with phase separation or kinetic arrest due to particle crowding. Much existing knowledge has been derived from computer simulations of idealized model systems containing spherical particles interacting with well-defined pair potentials. The status of current progress is reviewed here by summarizing the underlying methodology and key findings from a range of simulation approaches: Monte Carlo, molecular dynamics, Brownian dynamics, Stokesian dynamics, dissipative particle dynamics, multiparticle collision dynamics, and fluid particle dynamics. Then it is described how the technique of Brownian dynamics simulation, in particular, has provided detailed insight into how different kinds of bonding and weak reversible interactions can affect the aggregate fractal structure, the percolation behaviour, and the small-deformation rheological properties of network-forming colloidal systems. A significant ongoing development has been the establishment and testing of efficient algorithms that are able to capture the subtle dynamic structuring effects that arise from effects of interparticle hydrodynamic interactions. This has led to an appreciation recently of the potentially important role of these particle-particle hydrodynamic effects in controlling the evolving morphology of simulated colloidal aggregates and in defining the location of the sol-gel phase boundary.

Soft matter approaches to food structuring

We give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics. This branch of physics employs concepts that build upon the seminal work of van der Waals, such as free volume, the mean field, and effective temperatures. All these concepts aid scientists in understanding and controlling the thermodynamics and (slow) dynamics of structured foods. We discuss the use of these concepts in four topics, which will also be addressed in a forthcoming Faraday Discussion on food structuring.

Atomic force microscopy as a nanoscience tool in rational food design

Atomic force microscopy (AFM) is a nanoscience tool that has been used to provide new information on the molecular structure of food materials. As an imaging tool it has led to solutions to previously intractable problems in food science. This type of information can provide a basis for tailoring food structures to optimise functional behaviour. Such an approach will be illustrated by indicating how a basic understanding of the role of interfacial stability in complex foods systems can be extended to understand how such interfacial structures behave on digestion, and how this in turn suggests routes for the rational design of processed food structures to modify lipolysis and control fat intake. As a force transducer AFM can be used to probe interactions between food structures such as emulsion droplets at the colloidal level. This use of force spectroscopy will be illustrated through showing how it allows the effect of the structural modification of interfacial structures on colloidal interactions to be probed in model emulsion systems. Direct studies on interactions between colliding soft, deformable droplets reveal new types of interactions unique to deformable particles that can be exploited to manipulate the behaviour of processed or natural emulsion structures involved in digestion processes. Force spectroscopy can be adapted to probe specific intermolecular interactions, and this application of the technique will be illustrated through its use to test molecular hypotheses for the bioactivity of modified pectin molecules.

Interaction of D-amino acid oxidase with carbon nanotubes: implications in the design of biosensors

We have investigated the interaction of d-amino acid oxidase (DAAO) with single-walled carbon nanotubes (CNT) by spectroscopic ellipsometry. Dynamic adsorption experiments were performed at different experimental conditions. In addition, the activity of the enzyme adsorbed at different conditions was studied. Our results indicate that DAAO can be adsorbed to CNT at different pH values and concentrations by a combination of hydrophobic and electrostatic interactions. Considering that the highest enzymatic activity was obtained by adsorbing the protein at pH 5.7 and 0.1 mg x mL(-1), our results indicate that DAAO can adopt multiple orientations on the surface, which are ultimately responsible for significant differences in catalytic activity.

Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion

The use of atomic force microscopy to visualise the molecular structure of protein-stabilised oil-water and air-water interfaces has provided new information on the microstructure of the interfaces. The images have shown the formation of heterogeneous protein networks and demonstrated how this heterogeneity affects the competitive displacement of proteins from interfaces by surfactants. The data collected have led to the discovery of a new 'orogenic' mechanism of protein displacement. This mechanism is generic and provides new insights into understanding and controlling the stability of food foams and emulsions. The present article describes the practical aspects of the orogenic model for enhancing food quality, discusses the potential implications for understanding the influence of interfacial structures in food emulsions on fat metabolism and also generic aspects of the displacement mechanism outside the food area.

Directed disassembly of an interfacial rubisco protein network

We present the first study of the directed disassembly of a protein network at the air-water interface by the synergistic action of a surfactant and an enzyme. We seek to understand the fundamentals of protein network disassembly by using rubisco adsorbed at the air-water interface as a model. We propose that rubisco adsorption at the air-water interface results in the formation of a fishnet-like network of interconnected protein molecules, capable of transmitting lateral force. The mechanical properties of the rubisco network during assembly and disassembly at the air-water interface were characterized by direct measurement of laterally transmitted force through the protein network using the Cambridge interfacial tensiometer. We have shown that, when used individually, either 2 ppm of the surfactant, sodium dodecyl benzyl sulfonate (SDOBS), or 2 ppm of the enzyme, subtilisin A (SA), were insufficient to completely disassemble the rubisco network within 1 h of treatment. However, a combination of 2 ppm SDOBS and 2 ppm SA led to almost complete disassembly within 1 h. Increasing the concentration of SA in the mixture from 2 to 10 ppm, while keeping the SDOBS concentration constant, significantly decreased the time required to completely disassemble the rubisco network. Furthermore, the initial rate of network disassembly using formulations containing SDOBS was surprisingly insensitive to this increase in SA concentration. This study gives insight into the role of lateral interactions between protein molecules at interfaces in stabilizing interfacial protein networks and shows that surfactant and enzyme working in combination proves more effective at disrupting and mobilizing the interfacial protein network than the action of either agent alone.

Colloid science of mixed ingredients

Some recent advances in the colloid science of heterogeneous systems containing food biopolymer ingredients are reviewed. Understanding the instability processes controlling the shelf-life and rheology of food colloids requires a detailed knowledge of the factors affecting the nature of the interactions in emulsions and gels containing mixtures of protein + protein, protein + surfactant and protein + polysaccharide. Against this background, theoretical modelling and computer simulation are useful tools for predicting effects of system composition on stability mechanisms. Confocal microscopy combined with image analysis is providing new experimental insight into the microstructural origins of changes in macroscopic properties during processing and storage.

The role of interactions in defining the structure of mixed protein-surfactant interfaces

The behaviour of dispersed systems is often controlled by the composition of the interface between the different phases. Because of the inherent differences between proteins and surfactants, when both are present at the interface complex pseudo two-dimensional structures can be formed. This review brings together work that allows these structures to be explained in terms of the interactions involved. The significance of both the interactions and the structures is discussed in terms of the effect on bulk properties in colloidal systems.

Surface phase separation in complex mixed adsorbing systems: An interface-bulk coupling effect

The interfacial thermodynamics and structure of ternary mixtures of the type A+B+solvent are investigated. According to the Gibbs phase rule, the coupling between the bulk phase and the interfacial region-which is related to the reversibility of the adsorption of the corresponding species-is a determinant as to whether phase separation can be observed at the interface. For an n-component adsorbing solution, at least one of the species has to adsorb irreversibly over the experimental time scales in order not to fix more intensive variables than those required to observe surface phase separation. We present results for a lattice model planar interface consisting of the ternary mixture A+B+solvent. The solvent molecules and the type A molecules have fixed chemical potentials at the interface since they are equilibrated with a bulk solution. In contrast, the type B molecules are irreversibly adsorbed at the interface and do not equilibrate with the bulk. Mean-field theory is compared with Monte Carlo simulation. Interestingly, the spinodal line in the interaction-composition plane shows a reentrant on the B-rich phase side. We discuss the implications of these results for surface phase separation of adsorbing mixtures of proteins and low-molecular-weight surfactants.

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

Proteins and low-molecular-weight (LMW) surfactants are used in the food industry as emulsifying (and foaming) ingredients and as stabilizers. These attributes are related to their ability to adsorb at fluid-fluid (and gas-fluid) interfaces lowering the interfacial (and surface) tension of liquids. Hence, the study of the properties of adsorbed layers of these molecules can be expected to lead to a better understanding of their effect on food products. Direct proof of the validity of mesoscopic models of systems of proteins and LMW surfactants can only be achieved by quantitative theoretical predictions being tested against both macroscopic and mesoscopic experiments. Computer simulation constitutes one of the few available tools to predict mathematically the behaviour of models of realistic complexity. Furthermore, experimental techniques such as atomic force microscopy (AFM) now allow high resolution imaging of these systems, providing the mesoscopic scale measurements to compare with the simulations. In this review, we bring together a number of related findings that have been generated at this mesoscopic level over the past few years. A useful simple model consisting of spherical particles interacting via bonded and unbonded forces is described, and the derived computer simulation results are compared against those from the imaging experiments. Special attention is paid to the adsorption of binary mixtures of proteins, mixtures of LMW surfactants, and also protein+surfactant mixed systems. We believe that further development of these mathematically well-defined physical models is necessary in order to achieve a proper understanding of the key physico-chemical processes involved.