Protein-lipid interactions at interfaces

Grasas y Aceites

Volumn 51, Issue 1-2, 2000, Pages 50-55

  Fillery Travis, A ^a   Mills, E N C ^a   Wilde, P ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Atomicforce microscopy; Interfacial physics; Lipid binding proteins; Multiphase foods

Indexed keywords

ATOMIC FORCE MICROSCOPY; BINS; CHEMICAL COMPOUNDS; OILS AND FATS;

AMPHIPHILIC MOLECULES; COMPONENT INTERACTION; INTERFACIAL LEVELS; LIPID-BINDING PROTEINS; LOW MOLECULAR WEIGHT; PROTEIN-LIPID INTERACTIONS;

PROTEINS;

EID: 0033634054     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2000.v51.i1-2.406     Document Type: Article

References (23)

1. Bruce C., Beamer, L.J., Tall, A.R. (1998). The implications of the structure of the bacteriacidal/permeability increasing protein on the lipid-transfer function of the cholesteryl ester transfer protein. Current Opinion in Structural Biology 8, 426-434.
2. Clark, D.C., P.J. Wilde, Marion, D. (1994). The protection of beer foam against lipid-induced destabilisation. Journal of the Institute of Brewing 100, 23-25.
3. Closs, B., Courthaudon, J.L., Lorient, D. (1990). Effect of glycosylation on the surface properties of the soluble fraction of casein. Journal of Food Science 55, 437-439.
4. Coke, M., Wilde, P. J., Russell, E. J., Clark, D.C. (1990). The influence of surface composition and molecular diffusion on the stability of foams formed from protein detergent mixtures. Journal of Colloid and Interface Science 138, 489-503.
5. Dickinson, E., Rolfe, S.E., Dalgleish, D.G. (1990). Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil water interface. International Journal of Biological Macromolecules, 12, 189-194.
6. Dubreil, L., Méliande, S., Chiron, H., Compoint, J.-P., Quillien, L., Branlard, G., Marion, D. (1998). Effect of purindolines on the breadmaking properties of wheat flour. Cereal Chemistry 75, 222-229.
7. Horiuchi, T., Fukishima, D., Sugimoto, H. Hattori, T. (1978). Studies on enzyme-modified proteins as foaming agents: effect of structure on foam stability. Food Chemistry 3, 35-42.
8. Husband, F.A., Wilde, P.J., Mackie, A.R., Garrood, M.J. (1997). A comparison of the functional and interfacial properties of β-casein and dephosphorylated β-casein. Journal of Colloid and Interface Science, 195, 77-85.
9. Krägel, J., Wüstneck, R., Clark, D.C., Wilde, P.J., Miller, R. (1995). Dynamic surface tension and surface shear rheology studies of mixed β-lactoglobulin/Tween 20 systems. Colloids and Surfaces, 98, 127-135.
10. Kim, S.H., Kinsella, J.E. (1985). Surface activity of food proteins: relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin. Journal of Food Science, 50, 1526-1530.
11. Kooijman, M., Orsel, R., Hessing, M., Hamer, R.J., Bekkers, A.C.A.P.A. (1997). Spectroscopic characterisation of the lipid binding properties of wheat puroindolines. Journal of Cereal Science 26, 145-159.
12. Lorient, D., Closs, B., Courthaudon, J.L. (1989). Surface properties of the bovine casein components: relationships between structure and foaming properties. Journal of Dairy Research 56, 495-502.
13. Mackie, A. R., Gunning, A. P., Wilde, P. J., Morris, V. J. (1999). The orogenic displacement of protein from the air/water interface by surfactant. Journal of Colloid and Interface Science 210, 157-166.
14. MacRitchie, F. (1978). Proteins at interfaces. Advances Protein Chemistry, 32, 283-326.
15. Maeda, K., Yokoi, S., Kamada, K., Kamimura, M. J. (1991). Foam stability and physicochemical properties of beer. American Society of Brewing Chemists 49, 14-18.
16. Mitchell, J.R. (1986). Foaming and emulsifying properties of proteins. In Developments in Food Proteins - 4 p. 291-338, B.J.F. Hudson (Ed.), Elsevier, London.
17. Pérez, M.D., Sanchez, L., Aranda, P., Ena, J.M., Oria, R., Calvo, M. (1992). Effect of beta-lactoglobulin on the activity of pregastric lipase. A possible role for this protein in ruminant milk. Biochimica Biophysica Acta 1123, 151-155.
18. Sorensen, S.B., Bech, L.M., Muldberj, M., Beenfejdt, T., Breddam, K. (1993). Barley lipid transfer protein 1 is involved in beer foam formation. MBAA Tech. Quart. 30, 136-145.
19. Toledano, O. Magdassi, S. (1988). Emulsification and foaming properties of hydrophobically modified gelatin. Journal of Colloid and Interface Science, 200, 235-240.
20. Townsend, A., Nakai, S. (1983). Relationships between hydrophobicity and foaming characteristics of food proteins. Journal of Food Science, 48, 588-594.
21. Watanabe, M., Toyokawa, H., Shimada, A. Arai, S. (1981). Protinaceous surfactants produced from gelatin by enzymatic modification: evaluation for their functionality. Journal of Food Science 46, 1467-1469.
22. Wilde, P. J. (1996). Foam measurement by the microconductivity technique: an assessment of its sensitivity to interfacial and environmental factors. Journal of Colloid and Interface Science 178, 733-739.
23. Wilde, P.J., Clark, D.C., Marion, D. (1993). The influence of competitive adsorption of a lysopalmitoyl phosphatidylcholine on the functional properties of puroindoline, a lipid binding protein isolated from wheat flour. Journal of Agricultural and Food Chemistry 41, 1570-1576.