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Yang J, Shen P, de Groot A, Mocking-Bode HCM, Nikiforidis CV, Sagis LMC. Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology. J Colloid Interface Sci 2024; 662:192-207. [PMID: 38341942 DOI: 10.1016/j.jcis.2024.02.030] [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: 10/19/2023] [Revised: 01/21/2024] [Accepted: 02/04/2024] [Indexed: 02/13/2024]
Abstract
HYPOTHESIS Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil-water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. EXPERIMENTS Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil-water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. FINDINGS Cruciferins formed stiff viscoelastic solid-like interfacial layers (Gs' = 0.046 mN/m; Ed' = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil-water interface (Gs' = 0.010 mN/m; Ed' = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid-liquid multiphase systems.
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Affiliation(s)
- Jack Yang
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Penghui Shen
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Anteun de Groot
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Helene C M Mocking-Bode
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6700AA Wageningen, the Netherlands
| | - Constantinos V Nikiforidis
- Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, the Netherlands.
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2
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Gochev GG, Schneck E, Miller R. Effects of Aqueous Isotopic Substitution on the Adsorption Dynamics and Dilational Rheology of β-Lactoglobulin Layers at the Water/Air Interface. J Phys Chem B 2024; 128:2821-2830. [PMID: 38471121 PMCID: PMC10961727 DOI: 10.1021/acs.jpcb.3c08417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024]
Abstract
The effect of the degree of isotopic substitution of the aqueous medium on the adsorption kinetics and the surface dilational rheological behavior at the water/air interface of the globular protein β-lactoglobulin was investigated. Aqueous solutions with fixed concentrations of 1 μM protein and 10 mM hydrogenous buffer with controlled pH 7 were prepared in H2O, D2O, and an isotopic mixture of 8.1% v/v D2O in H2O (called air contrast matched water, ACMW). Using a bubble shape analysis tensiometer, we obtained various experimental dependencies of the dilational viscoelasticity modulus E as a function of the dynamic surface pressure and of the frequency and amplitude of bubble surface area oscillations, either in the course of adsorption or after having reached a steady state. In general, the results revealed virtually no effect from substituting H2O by ACMW but distinct albeit relatively weak effects for intermediate adsorption times for D2O as the aqueous phase. In the final stage of adsorption, established after around 10 h, the equilibrium adsorption and the dilational rheological behavior of all protein layers under investigation are only very weakly affected by the presence of D2O. The obtained results help to design experimental protocols for protein adsorption studies, for example, by neutron reflectivity.
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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
| | - Emanuel Schneck
- TU Darmstadt, Institute for Condensed Matter Physics, 64289 Darmstadt, Germany
| | - Reinhard Miller
- TU Darmstadt, Institute for Condensed Matter Physics, 64289 Darmstadt, Germany
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3
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Noskov B, Loglio G, Miller R, Milyaeva O, Panaeva M, Bykov A. Dynamic Surface Properties of α-Lactalbumin Fibril Dispersions. Polymers (Basel) 2023; 15:3970. [PMID: 37836019 PMCID: PMC10574873 DOI: 10.3390/polym15193970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
The dynamic surface properties of aqueous dispersions of α-lactalbumin (ALA) amyloid fibrils differ noticeably from the properties of the fibril dispersions of other globular proteins. As a result, the protocol of the application of ALA fibrils to form stable foams and emulsions has to be deviate from that of other protein fibrils. Unlike the fibrils of β-lactoglobulin and lysozyme, ALA fibrils can be easily purified from hydrolyzed peptides and native protein molecules. The application of the oscillating barrier method shows that the dynamic surface elasticity of ALA fibril dispersions exceeds the surface elasticity of native protein solutions at pH 2. ALA fibrils proved to be stable at this pH, but the stability breaks at higher pH levels when the fibrils start to release small peptides of high surface activity. As a result, the dynamic surface properties of ALA coincide with those of native protein solutions. The ionic strength strongly influences the adsorption kinetics of both fibril dispersions and native protein solutions but have almost no impact on the structure of the adsorption layers.
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Affiliation(s)
- Boris Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Department of Physics, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Olga Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Maria Panaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
| | - Alexey Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia; (B.N.)
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4
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Ntone E, Yang J, Meinders MBJ, Bitter JH, Sagis LMC, Nikiforidis CV. The emulsifying ability of oleosomes and their interfacial molecules. Colloids Surf B Biointerfaces 2023; 229:113476. [PMID: 37499547 DOI: 10.1016/j.colsurfb.2023.113476] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 07/07/2023] [Accepted: 07/23/2023] [Indexed: 07/29/2023]
Abstract
Oleosomes are natural oil droplets, present in all organisms and abundant in oilseeds. After their aqueous extraction from oilseeds, they can be directly utilized as oil droplets in food, cosmetics and all types of oil-in-water emulsion systems. However, to expand the potential uses of oleosomes as green ingredients and to valorize oilseeds as efficient as possible, we explored their emulsifying ability. Oleosomes were extracted from rapeseeds, and 10.0 wt% oil-in-water emulsions were created after homogenization with 0.5-6.0 wt% oleosomes, and the droplet size of the emulsions and their structure was measured by laser diffraction and confocal laser scanning microscopy (CLSM), respectively. The emulsion with an oleosome concentration lower than 1.0 wt% gave unstable emulsions with visible free oil. At oleosome concentrations at 1.5 wt% or higher, we obtained stable emulsions with droplet sizes between 2.0 and 12.0 µm. To investigate the role of the oleosome interfacial molecules in stabilizing emulsions we also studied their emulsifying and interfacial properties (using drop tensiometry) after isolating them from the oleosome structure. Both oleosomes and their isolated interfacial molecules exhibited a similar behavior on the oil-water interfaces, forming predominantly elastic interfacial films, and also showed a similar emulsifying ability. Our results show that oleosomes are not stabilizing the oil-in-water emulsions as intact particles, but they provide their interfacial molecules, which are enough to stabilize an oil-water surface up to about 2 times bigger than the initial oleosome surface. The understanding of the behavior of oleosomes as emulsifiers, opens many possibilities to use oleosomes as alternative to synthetic emulsifiers in food and pharma applications.
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Affiliation(s)
- Eleni Ntone
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands; TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands
| | - Jack Yang
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands; TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands
| | - Marcel B J Meinders
- TiFN, PO Box 557, 6700 AN, Wageningen, the Netherlands; Agrotechnology and Food Sciences Group, Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Johannes H Bitter
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Constantinos V Nikiforidis
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weilanden 9, PO Box 17, 6708 WG, Wageningen, the Netherlands.
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5
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de Groot A, Yang J, Sagis LMC. Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces. J Colloid Interface Sci 2023; 638:569-581. [PMID: 36773519 DOI: 10.1016/j.jcis.2023.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/01/2023] [Accepted: 02/01/2023] [Indexed: 02/07/2023]
Abstract
HYPOTHESIS Multiphase materials are often subjected to large deformations during processing, but the rheological responses of complex interfaces (e.g. stabilized by proteins) in this nonlinear deformation regime are still poorly understood. We expect nonlinearities in the response to be introduce by changes of the interfacial network and surface density of the emulsifier. EXPERIMENTS Large amplitude oscillatory dilatation (LAOD) experiments were performed on WPI-, pea albumin-, pea globulin- and rapeseed lecithin-stabilized interfaces and analyzed with a general stress decomposition (GSD). With GSD, the stress response was decomposed into the four stress terms (τ1-τ4). Here, τ1 and τ2 represent, the elastic and viscous contribution of the odd Fourier harmonics, and τ3 and τ4 represent the dissipative and recoverable contribution of the even harmonics. FINDINGS Analysis of WPI-, pea albumin-, pea globulin- and rapeseed lecithin-stabilized interfaces revealed that higher odd harmonics (k≥3) describe in-plane network responses and that even harmonics describe surface density changes. Analysis of these complex interfaces showed that GSD is a valuable tool for (quantitative) description of interfacial responses in LAOD, providing new insights into the origin of asymmetric nonlinear stress responses.
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Affiliation(s)
- Anteun de Groot
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Jack Yang
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands; Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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7
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Noskov B, Akentiev A, Bykov A, Loglio G, Miller R, Milyaeva O. Spread and adsorbed layers of protein fibrils at water –air interface. Colloids Surf B Biointerfaces 2022; 220:112942. [DOI: 10.1016/j.colsurfb.2022.112942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/03/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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8
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Delahaije RJM, Sagis LMC, Yang J. Impact of Particle Sedimentation in Pendant Drop Tensiometry. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:10183-10191. [PMID: 35943288 PMCID: PMC9404539 DOI: 10.1021/acs.langmuir.2c01193] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/31/2022] [Indexed: 06/15/2023]
Abstract
Understanding the interface-stabilizing properties of surface-active components is key in designing stable macroscopic multiphase systems, such as emulsions and foams. When poorly soluble materials are used as an interface stabilizer, the insoluble material may sediment and interfere with the analysis of interfacial properties in pendant (or hanging) drop tensiometry. Here, the impact of sedimentation of particles on the interfacial properties determined by pendant drop tensiometry was evaluated using a model system of whey protein isolate and (non surface-active) glass beads (2.2-34.7 μm). Although the glass beads did not adsorb to the air-water interface, a 1% (w/w) glass bead solution appeared to decrease the surface tension by nearly 12 mN/m after 3 h. A similar effect was shown for a mixture of whey proteins and glass beads: the addition of 1% (w/w) of glass beads led to an apparent surface tension decrease of 31 mN/m rather than the 20 mN/m observed for pure whey proteins. These effects are attributed to the sedimentation of particles near the apex of the droplet, leading to droplet shape changes, which are interpreted as a decrease in surface tension using tensiometer software. The droplet density at the apex increases due to sedimentation, and this density increase is not accounted for when fitting the droplet shape with the Young-Laplace equation. The result is the observed apparent decrease in surface tension. In contrast to the significant impact of sedimenting material on the surface tension measurements, the impact on the results of oscillatory deformations was limited. These findings show that the impact of sedimentation should be considered when studying the interface-stabilizing properties of materials with reduced solubility, such as certain plant protein extracts. The presence of such particles should be carefully considered when conducting pendant drop tensiometry.
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Affiliation(s)
- Roy J.
B. M. Delahaije
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- FrieslandCampina
Innovation Centre, Bronland
20, 6708 WH Wageningen, The Netherlands
| | - Leonard M. C. Sagis
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Jack Yang
- Laboratory
of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Laboratory
of Biobased Chemistry and Technology, Wageningen
University, Bornse Weilanden
9, 6708WG Wageningen, The Netherlands
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9
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Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100254] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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10
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Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures. J Colloid Interface Sci 2021; 602:207-221. [PMID: 34119758 DOI: 10.1016/j.jcis.2021.05.172] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/13/2021] [Accepted: 05/28/2021] [Indexed: 11/23/2022]
Abstract
HYPOTHESIS Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol (TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components, oleosomes have an affinity for the air/oil-water interface. Therefore, it is expected that oleosomes can stabilise interfaces, and also compete with proteins for the air-water interface. EXPERIMENTS We mixed rapeseed oleosomes with whey protein isolate (WPI), and evaluated their air-water interfacial properties by interfacial rheology and microstructure imaging. To understand the contribution of the oleosome components to the interfacial properties, oleosome membrane components (phospholipids and membrane proteins) or rapeseed lecithin (phospholipids) were also mixed with WPI. FINDINGS Oleosomes were found to disrupt after adsorption, and formed TAG/phospholipid-rich regions with membrane fragments at the interface, forming a weak and mobile interfacial layer. Mixing oleosomes with WPI resulted in an interface with TAG/phospholipid-rich regions surrounded by whey protein clusters. Membrane components or lecithin mixed with proteins also resulted in an interface where WPI molecules aggregated into small WPI domains, surrounded by a continuous phase of membrane components or phospholipids. We also observed an increase in stiffness of the interfacial layer, due to the presence of oleosome membrane proteins at the interface.
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Felix M, Puerta E, Bengoechea C, Carrera-Sánchez C. Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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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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13
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Voogt B, Venema P, Sagis L, Huinink H, Erich B, Scheerder J, Adan O. Surface characterization of drying acrylic latex dispersions with variable methacrylic acid content using surface dilatational rheology. J Colloid Interface Sci 2019; 556:584-591. [PMID: 31491680 DOI: 10.1016/j.jcis.2019.08.074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 10/26/2022]
Abstract
HYPOTHESIS Drying of latex dispersions often results in particle gradients at the latex-air interface. We expect that, by increasing the carboxylic acid content of latex particles, inter-particle interactions at the interface change. With dilatational rheology one could detect particle-particle interactions in an early stage of the drying process and elucidate the nature of these interactions. EXPERIMENTS Acrylic latex dispersions were prepared with different amounts of methacrylic acid (MAA), ranging from 2 to 10 wt% on dry mass. Dilatational rheology studies during drying at different relative humidities RH were performed using profile analysis tensiometry. Visco-elastic properties of latex surfaces were used to identify inter-particle interactions at the surfaces depending on the drying rate and particle composition. FINDINGS Drying at 85% RH did not show significant changes of the mechanical properties of the latex surfaces. Drying at 65 and 53% RH resulted in a change of the mechanical properties, ultimately showing non-linear visco-elastic behavior. This indicates that capillary and/or Van der Waals forces were operating between particles at the surface. With increasing MAA content the viscous contribution decreased, possibly due to the formation of more gel-like structures at the particle surface due to higher solubility of polymer segments near to the surface.
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Affiliation(s)
- Benjamin Voogt
- Department of Applied Physics, Eindhoven University of Technology, P.O. Box 513, Eindhoven, Netherlands
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, Netherlands
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, Netherlands
| | - Henk Huinink
- Department of Applied Physics, Eindhoven University of Technology, P.O. Box 513, Eindhoven, Netherlands.
| | - Bart Erich
- Department of Applied Physics, Eindhoven University of Technology, P.O. Box 513, Eindhoven, Netherlands; TNO (The Netherlands Organization for Applied Scientific Research), P.O. Box 49, Delft, Netherlands
| | | | - Olaf Adan
- Department of Applied Physics, Eindhoven University of Technology, P.O. Box 513, Eindhoven, Netherlands; TNO (The Netherlands Organization for Applied Scientific Research), P.O. Box 49, Delft, Netherlands
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14
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Polysaccharides at fluid interfaces of food systems. Adv Colloid Interface Sci 2019; 270:28-37. [PMID: 31158575 DOI: 10.1016/j.cis.2019.05.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 02/07/2023]
Abstract
Fabrication of next generation polysaccharides with interfacial properties is driven by the need to create high performance surfactants that operate at extreme environments, as for example in complex food formulations or in the gastrointestinal tract. The present review examines the behaviour of polysaccharides at fluid food interfaces focusing on their performance in the absence of any other intentionally added interfacially active components. Relevant theoretical principles of colloidal stabilisation using concepts that have been developed for synthetic polymers at interfaces are firstly introduced. The role of protein that in most cases is present in polysaccharide preparations either as contaminant or as integral part of the structure is also discussed. Critical assessment of the literature reveals that although protein may contribute to emulsion formation mostly as an anchor for polysaccharides to attach, it is not the determinant factor for the long-term emulsion stability, irrespectively of polysaccharide structure. Interfacial performance of key polysaccharides is also assessed revealing shared characteristics in their modes of adsorption. Conformation of polysaccharides, as affected by the composition of the aqueous solvent needs to be closely controlled, as it seems to be the underlying fundamental cause of stabilisation events and appears to be more important than the constituent polysaccharide sugar-monomers. Finally, polysaccharide adsorption is better understood by regarding them as copolymers, as this approach may assist to better control their properties with the aim to create the next generation biosurfactants.
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15
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Dilational rheology of monolayers of nano- and micropaticles at the liquid-fluid interfaces. Curr Opin Colloid Interface Sci 2018. [DOI: 10.1016/j.cocis.2018.05.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014. MASS SPECTROMETRY REVIEWS 2018; 37:353-491. [PMID: 29687922 DOI: 10.1002/mas.21530] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 11/29/2016] [Indexed: 06/08/2023]
Abstract
This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.
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Affiliation(s)
- David J Harvey
- Target Discovery Institute, Nuffield Department of Medicine, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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Felix M, Romero A, Guerrero A. Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wan Z, Yang X, Sagis LMC. Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:8092-101. [PMID: 27452662 DOI: 10.1021/acs.langmuir.6b01511] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed consisting of long semiflexible 11S fibrils and small peptides. The surface and foaming properties of this mixture were investigated at different pHs, and compared to the behavior of pure fibrils and pure peptides, to determine the individual contributions of these two factions to the behavior of the mixture. The adsorption of these three systems at air-water interfaces and the resulting surface rheological properties were studied by combining drop shape analysis tensiometry, ellipsometry, and surface large amplitude oscillatory dilatational (LAOD) rheology. Lissajous plots of surface pressure versus deformation were used to analyze the surface rheological response in terms of interfacial microstructure. Our results show that the adsorption kinetics, dilatational rheological properties, and the foaming behavior of the mixture were mainly dominated by the small peptides in the fibril system. Compared to pH 2, the fibril mixture at pH 5 and 7 provides much better foam stability and appears to be a very promising protein material to make stable foams, even at low protein concentration (0.1 wt %). The presence of fibril clusters and peptide aggregates at pH 5 and 7 contributed to foam stability of the mixture. In contrast, pure fibril formed an interface with a highly pH-responsive adsorption and rheological behavior, and the foamability and foam stability of the pure fibrils were very poor.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Department of Materials, Polymer Physics, ETH Zürich , Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland
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Felix M, Romero A, Vermant J, Guerrero A. Interfacial properties of highly soluble crayfish protein derivatives. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.03.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wan Z, Yang X, Sagis LMC. Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:3679-90. [PMID: 27043221 DOI: 10.1021/acs.langmuir.6b00446] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar aggregates, in the presence of natural surfactant steviol glycoside (STE), were investigated and compared at pH 7.0 to determine the impact of protein structure modification on protein-surfactant interfacial interactions. The adsorption at, and nonlinear dilatational rheological behavior of, the air-water interface were studied by combining drop shape analysis tensiometry, ellipsometry, and large-amplitude oscillatory dilatational rheology. Lissajous plots of surface pressure versus deformation were used to analyze the surface rheological response in terms of interfacial microstructure. The heat treatment generates a mixture of long fibrils and unconverted peptides. The presence of small peptides in 11S fibril samples resulted in a faster adsorption kinetics than that of native 11S. The addition of STE affected the adsorption of 11S significantly, whereas no apparent effect on the adsorption of the 11S fibril-peptide system was observed. The rheological response of interfaces stabilized by 11S-STE mixtures also differed significantly from the response for 11S fibril-peptide-STE mixtures. For 11S, the STE reduces the degree of strain hardening in extension and increases strain hardening in compression, suggesting the interfacial structure may change from a surface gel to a mixed phase of protein patches and STE domains. The foams generated from the mixtures displayed comparable foam stability to that of pure 11S. For 11S fibril-peptide mixtures STE only significantly affects the response in extension, where the degree of strain softening is decreased compared to the pure fibril-peptide system. The foam stability of the fibril-peptide system was significantly reduced by STE. These findings indicate that fibrillization of globular proteins could be a potential strategy to modify the complex surface and foaming behaviors of protein-surfactant mixtures.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Department of Materials, Polymer Physics, ETH Zürich , Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland
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