1
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Li R, Lamolinairie J, Chiappisi L, Corredig M. A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea. J Colloid Interface Sci 2024; 678:1049-1060. [PMID: 39276514 DOI: 10.1016/j.jcis.2024.09.086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 09/05/2024] [Accepted: 09/09/2024] [Indexed: 09/17/2024]
Abstract
HYPOTHESIS The structural details of foams made with pea albumins are affected by the pH of the initial solution and followed heat treatment. EXPERIMENTS An in situ, time-resolved investigation of foams prepared with pea albumins was conducted using small-angle neutron scattering (SANS) in combination with imaging and conductance measurements. Solutions were tested at pH three pH values (3, 4.5, and 8) before and after heating (90 °C for 1 and 5 min). FINDINGS The characteristic structures present in the foam from the nano to the meso-scale differed during drainage depending on solution pH. Foams obtained at pH 3, had the largest bubble radius and thinnest plateau border, as well as the highest extent of liquid drainage. At pH 4.5, close to the isoelectric point of the proteins, foams displayed similar bubbles' behavior to those at pH 8, but with the largest film thickness. In this case, the proteins were extensively aggregated. Heating of the solutions prior to foaming did not significantly affect the foam aging regardless of pH. The quantification of specific surface areas and film thickness over time without sample disruption shows to be a powerful approach to designing foam structures.
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Affiliation(s)
- Ruifen Li
- Food Science Department, Aarhus University, Aarhus 8200, Denmark.
| | - Julien Lamolinairie
- Institut Max von Laue - Paul Langevin (ILL), 71 Avenue des Martyrs, 38042 Grenoble, France
| | - Leonardo Chiappisi
- Institut Max von Laue - Paul Langevin (ILL), 71 Avenue des Martyrs, 38042 Grenoble, France
| | - Milena Corredig
- Food Science Department, Aarhus University, Aarhus 8200, Denmark
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2
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Johann F, Wöll S, Gieseler H. "Negative" Impact: The Role of Payload Charge in the Physicochemical Stability of Auristatin Antibody-Drug Conjugates. J Pharm Sci 2024; 113:2433-2442. [PMID: 38679233 DOI: 10.1016/j.xphs.2024.04.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/01/2024]
Abstract
Antibody-drug conjugates (ADCs) tend to be less stable than their parent antibodies, which is often attributed to the hydrophobic nature of their drug payloads. This study investigated how the payload charge affects ADC stability by comparing two interchain cysteine ADCs that had matched drug-to-antibody ratios and identical linkers but differently charged auristatin payloads, vcMMAE (neutral) and vcMMAF (negative). Both ADCs exhibited higher aggregation than their parent antibody under shaking stress and thermal stress conditions. However, conjugation with vcMMAF increased the aggregation rates to a greater extent than conjugation with uncharged but more hydrophobic vcMMAE. Consistent with the payload logD values, ADC-vcMMAE showed the greatest increase in hydrophobicity but minor changes in charge compared with the parent antibody, as indicated by hydrophobic interaction chromatography and capillary electrophoresis data. In contrast, ADC-vcMMAF showed a decrease in net charge and isoelectric point along with an increase in charge heterogeneity. This charge alteration likely contributed to a reduced electrostatic repulsion and increased surface activity in ADC-vcMMAF, thus affecting its aggregation propensity. These findings suggest that not only the hydrophobicity of the payload, but also its charge should be considered as a critical factor affecting the stability of ADCs.
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Affiliation(s)
- Florian Johann
- Friedrich-Alexander University (FAU) Erlangen-Nürnberg, Department of Pharmaceutical Technology and Biopharmacy, Freeze Drying Focus Group (FDFG), Cauerstraße 4, 91058 Erlangen, Germany; Merck KGaA, Global CMC Development, Frankfurter Straße 250, 64293 Darmstadt, Germany
| | - Steffen Wöll
- Merck KGaA, Global CMC Development, Frankfurter Straße 250, 64293 Darmstadt, Germany
| | - Henning Gieseler
- Friedrich-Alexander University (FAU) Erlangen-Nürnberg, Department of Pharmaceutical Technology and Biopharmacy, Freeze Drying Focus Group (FDFG), Cauerstraße 4, 91058 Erlangen, Germany; GILYOS GmbH, Friedrich-Bergius-Ring 15, 97076 Würzburg, Germany.
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3
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Gochev GG, Campbell RA, Schneck E, Zawala J, Warszynski P. Exploring proteins at soft interfaces and in thin liquid films - From classical methods to advanced applications of reflectometry. Adv Colloid Interface Sci 2024; 329:103187. [PMID: 38788307 DOI: 10.1016/j.cis.2024.103187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/12/2024] [Accepted: 05/12/2024] [Indexed: 05/26/2024]
Abstract
The history of the topic of proteins at soft interfaces dates back to the 19th century, and until the present day, it has continuously attracted great scientific interest. A multitude of experimental methods and theoretical approaches have been developed to serve the research progress in this large domain of colloid and interface science, including the area of soft colloids such as foams and emulsions. From classical methods like surface tension adsorption isotherms, surface pressure-area measurements for spread layers, and surface rheology probing the dynamics of adsorption, nowadays, advanced surface-sensitive techniques based on spectroscopy, microscopy, and the reflection of light, X-rays and neutrons at liquid/fluid interfaces offers important complementary sources of information. Apart from the fundamental characteristics of protein adsorption layers, i.e., surface tension and surface excess, the nanoscale structure of such layers and the interfacial protein conformations and morphologies are of pivotal importance for extending the depth of understanding on the topic. In this review article, we provide an extensive overview of the application of three methods, namely, ellipsometry, X-ray reflectometry and neutron reflectometry, for adsorption and structural studies on proteins at water/air and water/oil interfaces. The main attention is placed on the development of experimental approaches and on a discussion of the relevant achievements in terms of notable experimental results. We have attempted to cover the whole history of protein studies with these techniques, and thus, we believe the review should serve as a valuable reference to fuel ideas for a wide spectrum of researchers in different scientific fields where proteins at soft interface may be of relevance.
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Affiliation(s)
- Georgi G Gochev
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 30239 Krakow, Poland; Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria.
| | - Richard A Campbell
- Division of Pharmacy and Optometry, University of Manchester, M13 9PT Manchester, UK
| | - Emanuel Schneck
- Physics Department, Technical University Darmstadt, 64289 Darmstadt, Germany
| | - Jan Zawala
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 30239 Krakow, Poland
| | - Piotr Warszynski
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 30239 Krakow, Poland
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4
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Johann F, Wöll S, Winzer M, Gieseler H. Agitation-Induced Aggregation of Lysine- And Interchain Cysteine-Linked Antibody-Drug Conjugates. J Pharm Sci 2024; 113:1265-1274. [PMID: 38070776 DOI: 10.1016/j.xphs.2023.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 04/19/2024]
Abstract
Drug conjugation to an antibody can affect its stability, which depends on factors such as the conjugation technique used, drug-linker properties, and stress encountered. This study focused on the effects of agitation stress on the physical stability of two lysine (ADC-K) and two interchain cysteine (ADC-C) conjugates of an IgG1 monoclonal antibody (mAb) linked to either ∼4 MMAE or DM1 payloads. During agitation, all antibody-drug conjugates (ADCs) exhibited higher aggregation than the mAb, which was dependent on the conjugation technique (aggregation of ADC-Ks > ADC-Cs) and drug-linker (aggregation of ADCs with MMAE > ADCs with DM1). The aggregation propensities correlated well with higher self-interaction, hydrophobicity, and surface activity of ADCs relative to the mAb. The intermediate reduced mAb (mAb-SH) showed even higher aggregation than the final product ADC-Cs. However, blocking mAb-SH's free thiols with N-ethylmaleimide (NEM) strongly reduced its aggregation, suggesting that free thiols should be minimized in cysteine ADCs. Further, this study demonstrates that a low-volume surface tension method can be used for estimating agitation-induced aggregation of ADCs in early development phases. Identifying liabilities to agitation stress and their relationship to biophysical properties may help optimize ADC stability.
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Affiliation(s)
- Florian Johann
- Friedrich-Alexander University (FAU) Erlangen-Nürnberg, Department of Pharmaceutics, Freeze Drying Focus Group (FDFG), Cauerstraße 4, 91058 Erlangen, Germany; Merck KGaA, Global CMC Development, Frankfurter Straße 250, 64293 Darmstadt, Germany
| | - Steffen Wöll
- Merck KGaA, Global CMC Development, Frankfurter Straße 250, 64293 Darmstadt, Germany
| | - Matthias Winzer
- Merck KGaA, Global CMC Development, Frankfurter Straße 250, 64293 Darmstadt, Germany
| | - Henning Gieseler
- Friedrich-Alexander University (FAU) Erlangen-Nürnberg, Department of Pharmaceutics, Freeze Drying Focus Group (FDFG), Cauerstraße 4, 91058 Erlangen, Germany; GILYOS GmbH, Friedrich-Bergius-Ring 15, 97076 Würzburg, Germany.
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5
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Plankensteiner L, Hennebelle M, Vincken JP, Nikiforidis CV. Insights into the emulsification mechanism of the surfactant-like protein oleosin. J Colloid Interface Sci 2024; 657:352-362. [PMID: 38043237 DOI: 10.1016/j.jcis.2023.11.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Oleosins are proteins with a unique central hydrophobic hairpin designed to stabilize lipid droplets (oleosomes) in plant seeds. For efficient droplet stabilization, the hydrophobic hairpin with a strong affinity for the apolar droplet core is flanked by hydrophilic arms on each side. This gives oleosins a unique surfactant-like shape making them a very interesting protein. In this study, we tested if isolated oleosins retain their ability to stabilize oil-in-water emulsions, and investigated the underlying stabilization mechanism. Due to their surfactant-like shape, oleosins when dispersed in aqueous buffers associated to micelle-like nanoparticles with a size of ∼33 nm. These micelles, in turn, clustered into larger aggregates of up to 20 µm. Micelle aggregation was more extensive when oleosins lacked charge. During emulsification, oleosin micelles and micelle aggregates dissociated and mostly individual oleosins adsorbed on the oil droplet interface. Oleosins prevented the coalescence of the oil droplets and if sufficiently charged, droplet flocculation as well.
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Affiliation(s)
- Lorenz Plankensteiner
- Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands; Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
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6
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Lu S, Xiong W, Yao Y, Zhang J, Wang L. Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate. Food Res Int 2023; 174:113505. [PMID: 37986500 DOI: 10.1016/j.foodres.2023.113505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein ingredients. Herein, the correlation between the physicochemical properties and interfacial adsorption behavior of rapeseed protein isolate (RPI) at the air-water interface after transglutaminase (TG) treatment was investigated. The results of cross-linking degree, Fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the TG enzyme was able to catalyse cross-linking between lysine and glutamine residues of RPI. The foaming capacity of RPI was enhanced from 120 % to 150 % after TG cross-linking 5 h, whereas the average size (210-219 nm) of the RPI determined by dynamic light scattering did not change significantly. Besides, the hydrophobicity tended to increase overall under the enzyme treatment, while the surface electrostatic potential decreased. The former indicates the unfolding of the protein and reduces the kinetic barriers to protein adsorption at the air-water interface, with a consequent increase in disulfide bonding and surface pressure. Furthermore, as the enzyme treatment time increased, a significant increase in protein content of foam by 33.86 %. These findings provide novel insight into the foaming mechanism of TG cross-linking RPI.
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Affiliation(s)
- Shanshan Lu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Wenfei Xiong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Yijun Yao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Jing Zhang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
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7
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Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11228-11238. [PMID: 37433201 PMCID: PMC10375591 DOI: 10.1021/acs.jafc.3c01589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/24/2023] [Accepted: 06/15/2023] [Indexed: 07/13/2023]
Abstract
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d3,2) vs protein concentration (Cp)) at pH 7.0 was investigated using a purified pea legumin (PLFsol) and pea vicilin fraction (PVFsol). Despite a different Γmax,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLFsol and PVFsol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLFsol and PVFsol were less efficient than whey protein isolate (WPIsol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d3,2 versus Cp of the pea protein samples well.
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Affiliation(s)
- Maud G J Meijers
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marcel B J Meinders
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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8
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Wierenga PA, Basheva ES, Delahaije RJBM. Variations in foam collapse and thin film stability with constant interfacial and bulk properties. Adv Colloid Interface Sci 2023; 312:102845. [PMID: 36709573 DOI: 10.1016/j.cis.2023.102845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
The stability of foams is commonly linked to the interfacial properties of the proteins and other surfactants used. This study aimed to use these relationships to explain differences in foam stability observed among similar beer samples from different breweries. The foam stability was different for each sample (Nibem foam stability ranged from 206 to 300 s), but ranking was similar for all three foaming methods used, thus independent of the method, gas, etc. Differences in foam stability were dominated by differences in coalescence, as illustrated by the correlation with the stability of single bubbles and thin liquid films. The differences in coalescence stability could not be explained by the measured interfacial properties (e.g. surface pressure, adsorption rate, dilatational modulus and surface shear viscosity), or the bulk properties (concentration, pH, ionic strength, viscosity), since they were similar for all samples. The drainage rates and disjoining pressure isotherms measured in thin liquid films were also similar for all samples, further limiting the options to explain the differences in foam stability using known arguments. The differences in coalescence stability of the thin films was shown to depend on the liquid in between the adsorbed layers of the thin film, using a modified capillary cell to exchange this liquid (to a buffer, or one of the other samples). This illustrates the need to review our current understanding and to develop new methods both for experimental study and theoretical description, to better understand foam stability in the future.
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Affiliation(s)
- Peter Alexander Wierenga
- Laboratory of Food Chemistry, Wageningen UR, Bornse Weilanden 9, Wageningen 6708, WG, the Netherlands.
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9
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Sun F, Wang Q, Gao C, Xiao H, Yang N. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Immonen M, Chandrakusuma A, Hokkanen S, Partanen R, Mäkelä-Salmi N, Myllärinen P. The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Bertsch P, Böcker L, Palm AS, Bergfreund J, Fischer P, Mathys A. Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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12
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Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Shear and dilatational rheological properties of vegetable proteins at the air/water interface. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Shen Q, Xiong T, Zheng W, Luo Y, Peng W, Dai J, Song R, Li Y, Liu S, Li B, Chen Y. The Effects of Thermal Treatment on Emulsifying Properties of Soy Protein Isolates: Interfacial Rheology and Quantitative Proteomic Analysis. Food Res Int 2022; 157:111326. [DOI: 10.1016/j.foodres.2022.111326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/17/2022]
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15
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Delahaije RJBM, Wierenga PA. Hydrophobicity Enhances the Formation of Protein-Stabilized Foams. Molecules 2022; 27:2358. [PMID: 35408752 PMCID: PMC9000900 DOI: 10.3390/molecules27072358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/29/2022] [Accepted: 04/04/2022] [Indexed: 11/24/2022] Open
Abstract
Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently not possible. For protein-stabilized emulsions, a model was recently introduced to predict the emulsion properties from the protein molecular properties. Since the fundamental mechanisms for foam and emulsion formation are very similar, it is of interest to determine whether the link to molecular properties defined in that model is also applicable to foams. This study aims to link the exposed hydrophobicity with the foam ability and foam stability, using lysozyme variants with altered hydrophobicity, obtained from controlled heat treatment (77 °C for 0-120 min). To establish this link, the molecular characteristics, interfacial properties, and foam ability and stability (at different concentrations) were analysed. The increasing hydrophobicity resulted in an increased adsorption rate constant, and for concentrations in the protein-poor regime, the increasing hydrophobicity enhanced foam ability (i.e., interfacial area created). At higher relative exposed hydrophobicity (i.e., ~2-5 times higher than native lysozyme), the adsorption rate constant and foam ability became independent of hydrophobicity. The foam stability (i.e., foam collapse) was affected by the initial foam structure. In the protein-rich regime-with nearly identical foam structure-the hydrophobicity did not affect the foam stability. The link between exposed hydrophobicity and foam ability confirms the similarity between protein-stabilized foams and emulsions, and thereby indicates that the model proposed for emulsions can be used to predict foam properties in the future.
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Affiliation(s)
| | - Peter A. Wierenga
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
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16
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Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment. Foods 2022; 11:foods11050659. [PMID: 35267292 PMCID: PMC8909765 DOI: 10.3390/foods11050659] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/07/2022] [Accepted: 02/14/2022] [Indexed: 12/10/2022] Open
Abstract
The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension. The foaming properties were then evaluated by visual analysis and by Turbiscan Tower. Confocal laser scanning microscopy (CLSM) was employed to explore the role of the proteins on the microstructure of foams. The results showed that the ultrasound treatment slightly influenced physicochemical properties of the proteins, while in general, did not significantly affect their behavior both in bulk and at the air-water interface. In particular, PPI aggregate size was reduced (−48 nm) while their negative charges were increased (−1 mV) after the treatment. However, when the proteins were combined, higher molecular weight of aggregates, higher foam stability values (+14%) and lower interfacial tension (IFT) values (47.2 ± 0.2 mN/m) were obtained, leading us to assume that a weak interaction was developed between them.
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17
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Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106972] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+ as binding agents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106974] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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On the foaming properties of plant proteins: Current status and future opportunities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Pasquier C, Pezennec S, Bouchoux A, Cabane B, Lechevalier V, Le Floch-Fouéré C, Paboeuf G, Pasco M, Dollet B, Lee LT, Beaufils S. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:12278-12289. [PMID: 34636247 DOI: 10.1021/acs.langmuir.1c01591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The formation of dense protein interfacial layers at a free air-water interface is known to result from both diffusion and advection. Furthermore, protein interactions in concentrated phases are strongly dependent on their overall positive or negative net charge, which is controlled by the solution pH. As a consequence, an interesting question is whether the presence of an advection flow of water toward the interface during protein adsorption produces different kinetics and interfacial structure of the adsorbed layer, depending on the net charge of the involved proteins and, possibly, on the sign of this charge. Here we test a combination of the following parameters using ovalbumin and lysozyme as model proteins: positive or negative net charge and the presence or absence of advection flow. The formation and the organization of the interfacial layers are studied by neutron reflectivity and null-ellipsometry measurements. We show that the combined effect of a positive charge of lysozyme and ovalbumin and the presence of advection flow does induce the formation of interfacial multilayers. Conversely, negatively charged ovalbumin forms monolayers, whether advection flow is present or not. We show that an advection/diffusion model cannot correctly describe the adsorption kinetics of multilayers, even in the hypothesis of a concentration-dependent diffusion coefficient as in colloidal filtration, for instance. Still, it is clear that advection is a necessary condition for making multilayers through a mechanism that remains to be determined, which paves the way for future research.
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Affiliation(s)
- Coralie Pasquier
- INRAE, Institut Agro, STLO, F-35042 Rennes, France
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
| | | | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | | | - Gilles Paboeuf
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
| | | | - Benjamin Dollet
- Université Grenoble Alpes, CNRS, LIPhy, 38000 Grenoble, France
| | - Lay-Theng Lee
- Laboratoire Léon Brillouin CEA - Saclay, Université Paris-Saclay, 91191 Gif-sur-Yvette Cedex, France
| | - Sylvie Beaufils
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
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21
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Ramamirtham S, Williams MAK, Zare D, Weeks M, Whitby CP. Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces. SOFT MATTER 2021; 17:8517-8522. [PMID: 34494060 DOI: 10.1039/d1sm00989c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Electrostatic complexation of negatively charged polysaccharides with β-lactoglobulin (β-lg) has been shown to bolster the protein films at oil/water interfaces thereby improving emulsion stability. However, recent sub-phase exchange experiments demonstrated that highly charged polysaccharides such as low methyl-esterified pectin are complementary only if sequentially introduced to a pre-formed interfacial β-lg film. In this study, results of transient interfacial shear rheology show that, by using high-methylesterified pectins instead, complexes can be formed in pre-mixed solutions with β-lg at pH 4 that can lead to reinforced protein films at dodecane/water interfaces. Using this one-shot adsorption of such complexes, pectins as well as short chain polysaccharides like homogalacturonan nearly doubled the steady state shear elastic moduli as compared to that of a pure β-lg film. The lag times of film formation were established to be primarily decided by the charge density and pattern on the polysaccharide. Based on the results from mixed solutions of β-lg monomers, it is proposed that the polysaccharide at pH 4 strengthens the resulting interfacial layer by concatenating adsorbed β-lg molecules thereby establishing cross-links in the aqueous phase.
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Affiliation(s)
- Sashikumar Ramamirtham
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
| | - Martin A K Williams
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
- Riddet Institute, Palmerston North, New Zealand
| | - Davoud Zare
- Fonterra Research and Development Center, Palmerston North, 4472, New Zealand
| | - Mike Weeks
- Smart Foods Innovation Centre, AgResearch, Palmerston North, 4442, New Zealand
| | - Catherine P Whitby
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
- Riddet Institute, Palmerston North, New Zealand
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22
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Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces. Foods 2021; 10:foods10061426. [PMID: 34205453 PMCID: PMC8234016 DOI: 10.3390/foods10061426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
It is widely accepted that protein-based particles can efficiently stabilize foams and emulsions. However, it is not fully elucidated which particle properties are decisive for the stabilization of air/water and oil/water interfaces. To unravel this correlation, selected properties of nano-sized soluble β-lactoglobulin particles were changed one at a time. Therefore, particles of (1) variable size but similar zeta potential and degree of cross-linking and (2) similar size but different further properties were produced by heat treatment under a specific combination of pH value and NaCl concentration and then analyzed for their interfacial behavior as well as foaming and emulsifying properties. On the one hand, it was found that the initial phase of protein adsorption at both the air/water and the oil/water interface was mainly influenced by the zeta potential, independent of the particle size. On the other hand, foam stability as resolved from the time-dependent evolution of mean bubble area negatively correlated with disulfide cross-linking, whereas emulsion stability in terms of oil droplet flocculation showed a positive correlation with disulfide cross-linking. In addition, flocculation was more pronounced for larger particles. Concluding from this, foam and emulsion stability are not linked to the same particle properties and, thus, explanatory approaches cannot be used interchangeably.
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23
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Xu M, Du Z, Liang H, Yang Y, Li Q, Wan Z, Yang X. Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation. Curr Res Food Sci 2021; 4:270-278. [PMID: 33997793 PMCID: PMC8089773 DOI: 10.1016/j.crfs.2021.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/03/2021] [Accepted: 04/06/2021] [Indexed: 11/08/2022] Open
Abstract
The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influence of particle aggregation induced by the changes of environmental conditions (mainly the pH) on these properties of EYPN systems was determined. Our results showed that the EYPNs are a highly pH-responsive system, showing the pH-dependent particle aggregation behavior, which is found to strongly affect the interfacial adsorption and macroscopic foaming behaviors of systems. Compared to high pH (6.0–9.0), the EYPNs at low pH (2.0–5.0) showed higher surface activity with a lower equilibrated surface tension as well as a higher packing density of particles and particle aggregates at the interface, probably due to the reduced electrostatic adsorption barrier. Accordingly, the EYPNs at these low pH values exhibited significantly higher foamability and foam stability. The presence of large particle clusters and/or aggregates formed at low pH in the continuous phase may contribute to the foam stability of EYPNs. These results indicate that our edible peptide-based nanoparticle EYPNs can be used as a new class of Pickering-type foam stabilizer for the design of food foams with controlled material properties, which may have sustainable applications in foods, cosmetics, and personal care products. Edible nanoparticle EYPNs are efficient particulate stabilizers for making food foams. EYPNs have a pH-dependent particle aggregation behavior in aqueous solutions. The particle aggregation strongly affects the adsorption and foaming properties. The presence of particle aggregates contributes to the foam stability of EYPNs. The particle aggregates show higher surface activity and interfacial packing density.
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Affiliation(s)
- Mengyue Xu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhenya Du
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Huanyin Liang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T., Hong Kong, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
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24
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β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 5. Adsorption Isotherm and Equation of State Revisited, Impact of pH. COLLOIDS AND INTERFACES 2021. [DOI: 10.3390/colloids5010014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The theoretical description of the adsorption of proteins at liquid/fluid interfaces suffers from the inapplicability of classical formalisms, which soundly calls for the development of more complicated adsorption models. A Frumkin-type thermodynamic 2-d solution model that accounts for nonidealities of interface enthalpy and entropy was proposed about two decades ago and has been continuously developed in the course of comparisons with experimental data. In a previous paper we investigated the adsorption of the globular protein β-lactoglobulin at the water/air interface and used such a model to analyze the experimental isotherms of the surface pressure, Π(c), and the frequency-, f-, dependent surface dilational viscoelasticity modulus, E(c)f, in a wide range of protein concentrations, c, and at pH 7. However, the best fit between theory and experiment proposed in that paper appeared incompatible with new data on the surface excess, Γ, obtained from direct measurements with neutron reflectometry. Therefore, in this work, the same model is simultaneously applied to a larger set of experimental dependences, e.g., Π(c), Γ(c), E(Π)f, etc., with E-values measured strictly in the linear viscoelasticity regime. Despite this ambitious complication, a best global fit was elaborated using a single set of parameter values, which well describes all experimental dependencies, thus corroborating the validity of the chosen thermodynamic model. Furthermore, we applied the model in the same manner to experimental results obtained at pH 3 and pH 5 in order to explain the well-pronounced effect of pH on the interfacial behavior of β-lactoglobulin. The results revealed that the propensity of β-lactoglobulin globules to unfold upon adsorption and stretch at the interface decreases in the order pH 3 > pH 7 > pH 5, i.e., with decreasing protein net charge. Finally, we discuss advantages and limitations in the current state of the model.
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25
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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İnce Coşkun AE, Özdestan Ocak Ö. Foaming behavior of colloidal whey protein isolate micro-particle dispersions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125660] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Dachmann E, Nobis V, Kulozik U, Dombrowski J. Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105981] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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28
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Synchrotron micro-CT for studying coarsening in milk protein-stabilized foams in situ. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124832] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020; 276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
Abstract
The review discusses recent results on the adsorption of amyloid fibrils and protein microgels at liquid/fluid interfaces. The application of the shear and dilational surface rheology, atomic force microscopy and passive particle probe tracking allowed for elucidating characteristic features of the protein aggregate adsorption while some proposed hypothesis still must be examined by special methods for structural characterization. Although the distinctions of the shear surface properties of dispersions of protein aggregates from the properties of native protein solutions are higher than the corresponding distinctions of the dilational surface properties, the latter ones give a possibility to obtain new information on the formation of fibril aggregates at the water/air interface. Only the adsorption of BLG microgels and fibrils was studied in some details. The kinetic dependencies of the dynamic surface tension and dilational surface elasticity for aqueous dispersions of protein globules, protein microgels and purified fibrils are similar if the system does not contain flexible macromolecules or flexible protein fragments. In the opposite case the kinetic dependencies of the dynamic surface elasticity can be non-monotonic. The solution pH influences strongly the dynamic surface properties of the dispersions of protein aggregates indicating that the adsorption kinetics is controlled by an electrostatic adsorption barrier if the pH deviates from the isoelectric point. A special section of the review considers the possibility to apply kinetic models of nanoparticle adsorption to the adsorption of protein aggregates.
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30
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Chen Y, Sheng L, Gouda M, Ma M. Studies on foaming and physicochemical properties of egg white during cold storage. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123916] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Structure and dilatational rheological behavior of heat-treated lotus (Nelumbo nucifera Gaertn.) seed protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108579] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Xiong W, Li J, Li B, Wang L. Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105210] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Grossmann L, Beicht M, Reichert C, Weiss J. Foaming properties of heat-aggregated microparticles from whey proteins. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment. Int J Biol Macromol 2019; 139:810-817. [DOI: 10.1016/j.ijbiomac.2019.08.062] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/16/2019] [Accepted: 08/07/2019] [Indexed: 12/18/2022]
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35
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Delahaije RJ, Lech FJ, Wierenga PA. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Teuling E, Schrama JW, Gruppen H, Wierenga PA. Characterizing emulsion properties of microalgal and cyanobacterial protein isolates. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101471] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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37
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Zou Y, Yang H, Li PP, Zhang MH, Zhang XX, Xu WM, Wang DY. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poult Sci 2019; 98:1925-1933. [PMID: 30407582 DOI: 10.3382/ps/pey502] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/14/2018] [Indexed: 12/21/2022] Open
Abstract
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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Affiliation(s)
- Y Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - H Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - P P Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - M H Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - X X Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - W M Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - D Y Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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38
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Gandhi AV, Randolph TW, Carpenter JF. Conjugation of Emtansine Onto Trastuzumab Promotes Aggregation of the Antibody-Drug Conjugate by Reducing Repulsive Electrostatic Interactions and Increasing Hydrophobic Interactions. J Pharm Sci 2019; 108:1973-1983. [PMID: 30735687 DOI: 10.1016/j.xphs.2019.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 01/27/2019] [Accepted: 01/31/2019] [Indexed: 12/31/2022]
Abstract
The impact of drug conjugation on intra- and intermolecular interactions of trastuzumab (TmAb) was determined by comparing the conformational and colloidal stabilities of TmAb and trastuzumab emtansine (T-DM1). In low ionic strength formulations, drug conjugation to native lysine residues of TmAb significantly reduced the repulsive electrostatic interactions between T-DM1 molecules. When these electrostatic interactions were screened in solutions with high ionic strength, intermolecular interactions between T-DM1 molecules were found to be more attractive than those between TmAb molecules. Drug conjugation lowered the colloidal stability of T-DM1 compared to TmAb, making T-DM1 more susceptible to agitation-induced aggregation. The presence of polysorbate-20 in the formulations inhibited aggregation of TmAb and T-DM1 induced by the hydrophobic air-water interface. Furthermore, the effect of increased hydrophobic interactions between T-DM1 molecules was studied by monitoring aggregation in TmAb and T-DM1 solutions that were incubated at 4°C, 25°C, and 50°C. Conjugating DM1 to TmAb increased the hydrophobicity of the molecule, and faster aggregation of T-DM1 at 50°C could be attributed to a temperature-dependent increase in hydrophobic interactions between T-DM1 molecules.
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Affiliation(s)
- Aditya V Gandhi
- Department of Pharmaceutical Sciences, Center for Pharmaceutical Biotechnology, University of Colorado, Aurora, Colorado 80045
| | - Theodore W Randolph
- Department of Chemical and Biological Engineering, Center for Pharmaceutical Biotechnology, University of Colorado Boulder, Boulder, Colorado 80309
| | - John F Carpenter
- Department of Pharmaceutical Sciences, Center for Pharmaceutical Biotechnology, University of Colorado, Aurora, Colorado 80045.
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39
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Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.09.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Xiong T, Xiong W, Ge M, Xia J, Li B, Chen Y. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Res Int 2018; 109:260-267. [PMID: 29803449 DOI: 10.1016/j.foodres.2018.04.044] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
Abstract
The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90% for 30 min) on structure and foaming properties of pea protein isolate (PPI) were investigated. No significant change was observed from the electrophoresis profiles and circular dichroism (CD) spectrum. Analyses of fluorescence spectroscopy and the amount of free sulfhydryl groups showed that HIUS induced protein molecular partial unfolding. Furthermore, HIUS decreased particle size of PPI and increased exposed hydrophobicity, resulting in a reduction of the surface tension at the air-water interface. Therefore, the foaming ability of PPI increased from 145.6% to 200.0%. The foaming stability increased from 58.0% to 73.3% with the increasing amplitude after 10 min though all reduced to 50.0% with the extension of time. That suggested that HIUS treatment has a potential to be implemented to modify foaming properties of PPI.
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Affiliation(s)
- Ting Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Mengting Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Junhao Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.
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41
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Sánchez-Vázquez V, Shirai K, González I, Gutiérrez-Rojas M. Polycyclic aromatic hydrocarbon-emulsifier protein produced by Aspergillus brasiliensis (niger) in an airlift bioreactor following an electrochemical pretreatment. BIORESOURCE TECHNOLOGY 2018; 256:408-413. [PMID: 29477078 DOI: 10.1016/j.biortech.2018.02.043] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 06/08/2023]
Abstract
An emulsifier protein (EP) was produced and easily separated from oil-contaminated water as an economical substrate when Aspergillus brasiliensis, pretreated in a solid state culture with a controlled electric field, was used in an airlift bioreactor. The hydrocarbon-EP comprised 19.5% of the total protein, its purification enhanced the specific emulsifying activity (EA) seven times. The influence of operational conditions (pH and salt concentration) on the EA were assessed to characterise the emulsion stability. The EA was increased by 19% in alkaline environments (pH 7-11), but it was not affected by the presence of salt (0-35 g L-1). On the other hand, preheating the EP samples (60 °C) enhanced the EA by 2.5 times. Based on analysis of its EA, this EP can be applied as a bioremediation enhancer in contaminated soils.
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Affiliation(s)
- Victor Sánchez-Vázquez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, México D.F. C.P. 09340, Mexico
| | - Keiko Shirai
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, México D.F. C.P. 09340, Mexico
| | - Ignacio González
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, México D.F. C.P. 09340, Mexico
| | - Mariano Gutiérrez-Rojas
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, México D.F. C.P. 09340, Mexico.
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42
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Yano YF, Arakawa E, Voegeli W, Kamezawa C, Matsushita T. Initial Conformation of Adsorbed Proteins at an Air–Water Interface. J Phys Chem B 2018; 122:4662-4666. [DOI: 10.1021/acs.jpcb.8b01039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Yohko F. Yano
- Department of Physics, Kindai University, 3-4-1 Kowakae, Higashiosaka City, Osaka 577-8502, Japan
| | - Etsuo Arakawa
- Department of Physics, Tokyo Gakugei University, 4-1-1 Nukuikita-machi, Koganei, Tokyo 184-8501, Japan
| | - Wolfgang Voegeli
- Department of Physics, Tokyo Gakugei University, 4-1-1 Nukuikita-machi, Koganei, Tokyo 184-8501, Japan
| | - Chika Kamezawa
- Department of Physics, Tokyo Gakugei University, 4-1-1 Nukuikita-machi, Koganei, Tokyo 184-8501, Japan
| | - Tadashi Matsushita
- Photon Factory, Institute of Materials Structure Science, KEK, 1-1 Oho, Tsukuba, Ibaraki 305-0801, Japan
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43
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Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.026] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Xiong W, Ren C, Tian M, Yang X, Li J, Li B. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food Chem 2018; 252:181-188. [PMID: 29478530 DOI: 10.1016/j.foodchem.2018.01.067] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 11/27/2017] [Accepted: 01/08/2018] [Indexed: 10/18/2022]
Abstract
The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased the size distribution of emulsion droplets with significant flocculation through polyelectrolyte bridging, remarkably enhancing the emulsions stability against gravity creaming after storage at 25 °C for 14 days. The dynamic rheological properties indicated that the formation of the complex at pH 5.5 increased the elastic modulus (G') and apparent viscosity (η∗) of the emulsions, which is useful for inhibiting creaming. Moreover, the complexation of OVA and CS at pH 5.5 increased the dilatational modulus (E), especially the elastic modulus (Ed), of the oil/water interfacial absorbed layer, which could reduce the droplet coalescence and therefore inhibit the growth of emulsion droplets.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Cong Ren
- Department of Basic Course Teaching and Research, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, Henan, China
| | - Mo Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xuejun Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430068, China.
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Noskov BA, Krycki MM. Formation of protein/surfactant adsorption layer as studied by dilational surface rheology. Adv Colloid Interface Sci 2017; 247:81-99. [PMID: 28716186 DOI: 10.1016/j.cis.2017.07.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 06/19/2017] [Accepted: 07/02/2017] [Indexed: 12/25/2022]
Abstract
The review discusses the mechanism of formation of protein/surfactant adsorption layers at the liquid - gas interface. The complexes of globular proteins usually preserve their compact structure a low surfactant concentrations. Therefore a simple kinetic model of the adsorption of charged compact nanoparticles is discussed first and compared with experimental data. The increase of surfactant concentrations results in various conformational transitions in the surface layer. One can obtain information on the changes of the adsorption layer structure using the dilational surface rheology. The kinetic dependencies of the dynamic surface elasticity are strongly different for the adsorption of unfolded macromolecules and compact globules, and have local maxima in the former case corresponding to different steps of the adsorption. These distinctions allow tracing the changes of the tertiary structure of protein/surfactant complexes in the surface layer. The adsorption from mixed solutions of ionic surfactants with β-casein, β-lactoglobulin, bovine serum albumin and myoglobin is discussed with some details.
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Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.10.043] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Dombrowski J, Gschwendtner M, Kulozik U. Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.12.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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48
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Conformational Changes and Competitive Adsorption between Serum Albumin and Hemoglobin on Bioceramic Substrates. Chemphyschem 2017; 18:634-642. [DOI: 10.1002/cphc.201600886] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Revised: 12/09/2016] [Indexed: 11/07/2022]
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49
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Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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50
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Dombrowski J, Johler F, Warncke M, Kulozik U. Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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