Front-face fluorescence spectroscopy study of globular proteins in emulsions: Displacement of BSA by a nonionic surfactant

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 9, 2003, Pages 2482-2489

  Rampon, V ^a   Genot, C ^a   Riaublanc, A ^a   Anton, M ^a   Axelos, M A V ^a   McClements, D J ^a,b  

^a CEMAGREF   (France)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

BSA; Competitive adsorption; Emulsions; Fluorescence; Tween 20

Indexed keywords

BOVINE SERUM ALBUMIN; GLOBULAR PROTEIN; HEXADECANE; NONIONIC SURFACTANT; OIL; POLYSORBATE 20; TRYPTOPHAN; WATER;

ADSORPTION; ANALYTIC METHOD; ARTICLE; CIRCULAR DICHROISM; EMULSION; FLUORESCENCE SPECTROSCOPY; FRONT FACE FLUORESCENCE SPECTROSCOPY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN BINDING; PROTEIN STABILITY; TECHNIQUE;

ADSORPTION; EMULSIONS; PARTICLE SIZE; POLYSORBATES; SERUM ALBUMIN, BOVINE; SPECTROMETRY, FLUORESCENCE; SURFACE-ACTIVE AGENTS; WATER;

BOVINAE;

EID: 0037462069     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026168g     Document Type: Article

References (45)

1. Stauffer, C. E. Emulsifiers; Eagen Press: St Paul, MN, 1999.
2. Garti, N. What can nature offer from an emulsifier point of view: Trends and progress? Colloids Surf. A 1999, 152, 125-146.
3. Dickinson, E. Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology. Colloids Surf. B-Biointerfaces 1999, 15, 161-176.
4. Walstra, P. Principles of emulsion formation. Chem. Eng. Sci. 1993, 48, 333-350.
5. McClements, D. J., Food Emulsions: Principles, Practice and Techniques; CRC Press: Boca Raton, FL, 1998.
6. Garti, N.; Leser, M. E. Emulsification properties of hydrocolloids. Polym. Adv. Technol. 2001, 12, 123-135.
7. Dickinson, E. Properties of emulsions stabilized with milk proteins: Overview of some recent developments. J. Dairy Sci. 1997, 80, 2607-2619.
8. Courthaudon, J.-L.; Dickinson, E.; Matsumura, Y.; Clark, D. C. Competitive adsorption of β-lactoglobulin + Tween 20 at the oil-water interface. Colloids Surf. 1991, 56, 293-300.
9. Courthaudon, J.-L.; Dickinson, E.; Matsumura, Y.; Williams, A. Influence of emulsifier on the competitive adsorption of whey proteins in emulsions. Food Struct. 1991, 10, 109.
10. Dickinson E. An Introduction to Food Colloids; Oxford Science Publishers: Oxford, England, 1992.
11. Dickinson E, Hong ST. surface coverage of beta-lactoglobulin at the oil-water interface - Influence of protein heat-treatment and various emulsifiers. J. Agric. Food Chem. 1994, 42, 1602-1606.
12. Mackie, A. R.; Wilde, P. J.; Wilson, D. R.; Clark, D. C. Competitive effects in the adsorbed layer of oil-in-water emulsions stabilized by β-lactoglobulin-Tween 20 mixtures. J. Chem. Soc., Faraday Trans. 1993, 89, 2755-2759.
13. Chen, J. S.; Dickinson, E. Protein/surfactant interfacial interactions. 3. Competitive adsorption of protein plus surfactant in emulsions. Colloids Surf. A, 1995, 101, 77-85.
14. Nino, M. R. R.; Patino, J. M. R. Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface. Ind. Eng. Chem. Res. 2002, 41, 1489-1495.
15. Patino, J. M. R.; Garcia, J. M. N.; Nino, M. R. R. Protein-lipid interactions at the oil-water interface. Colloids Surf. B 2001, 21, 207-216.
16. Bergenstahl, B. A.; Claesson, P. M. Surface forces in emulsions; In Food Emulsions, 3rd ed.; Friberg, S. E., Larsson, K., Eds.; Marcel Dekker: New York, 1997; pp 57-109.
17. Bos, M. A.; van Vliet, T. Interfacial rheological properties of adsorbed protein layers and surfactants: A review. Adv. Colloid Int. Sci. 2001, 91, 437-471.
18. Goff; H. D. Controlling ice-cream structure by examining fat: protein interactions. Aust. J. Dairy Technol. 2000, 55, 78-81.
19. Chen, J.; Dickinson, E. Protein/surfactant interfacial interactions. Part 1. Flocculation of emulsions containing mixed protein + surfactant. Colloids Surf. A. 1995a, 100, 255-265.
20. Chen, J. S.; Dickinson, E. Viscoelastic properties of protein-stabilized emulsions: Effect of protein-surfactant interactions. J. Agr. Food Chem. 1998, 46, 91-97.
21. Beverung, C. J.; Radke, C. J.; Blanch, H. W. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements. Biophys. Chem. 1999, 81, 59-80.
22. Patino, J. M. R.; Nino, M. R. R.; Sanchez, C. C. Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface. J. Agric. Food Chem. 1999, 47, 3640-3648.
23. Miller, R.; Fainerman, V. B.; Makievski, A. V.; Kragel, J.; Grigoriev, D. O.; Kazakov, V. N.; Sinyachenko, O. V. Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface. Adv. Colloid Interface Sci. 2000, 86, 39-82.
24. Fillery-Travis, A.; Mills, E. N. C.; Wilde, P. Protein-lipid interactions at interfaces. Grasas Aceites 2000, 51, 50-55.
25. Wilde, P. J.; Clark, D. C. The competitive displacement of β-lactoglobulin by Tween 20 from oil-water and air-water interfaces. J. Colloid Int. Sci. 1993, 155, 48-54.
26. Mackie, A. R.; Gunning, A. P.; Ridout, M. J.; Wilde, P. J.; Patino, J. R. In situ measurement of the displacement of protein films from the air/water interface by surfactant. Biomacromolecules 2001, 2, 1001-1006.
27. Mackie, A. R.; Gunning, A. P.; Wilde. P. J.; Morris, V. J. Orogenic displacement of protein from the oil/water interface. Langmuir 2000, 16, 2242-2247.
28. Dickinson, E.; Horne, D. S.; Richardson, R. M. Neutron reflectivity study of the competitive adsorption of beta-casein and water-soluble surfactant at the planar air-water-interface. Food Hydrocolloids 1993, 7, 497-505.
29. Nylander, T.; Hamraoui, A.; Paulsson, M. Interfacial properties of whey proteins at air/water and oil/water interfaces studied by dynamic drop tensiometry, ellipsometry and spreading kinetics. Int. J. Food Sci. Technol. 1999, 34, 573-585.
30. Marsh, R. J.; Jones, R. A. L.; Sferrazza, M. Adsorption and displacement of a globular protein on hydrophilic and hydrophobic surfaces. Colloids Surf. B-Biointerfaces 2002, 23, 31-42.
31. Gunning, A. P.; Mackie, A. R.; Kirby, A. R.; Morris, V. J. Scanning near field optical microscopy of phase separated regions in a mixed interfacial protein (BSA)-surfactant (Tween 20) film. Langmuir 2001, 17, 2013-2018.
32. Gunning, A. P.; Mackie, A. R.; Wilde, P. J.; Morris, V. J. In situ observation of the surfactant-induced displacement of protein from a graphite surface by atomic force microscopy. Langmuir 1999, 15, 4636-4640.
33. Dalgleish, D. G. Food emulsions. In Emulsions and Emulsion Stability; Sjoblom, J., Ed.; Marcel Dekker: New York, 1996.
34. Fang, Y.; Dalgleish, D. G. Conformation of β-lactoglobulin studied by FTIR: Effect of pH, temperature, and adsorption to the oil-water interface. J. Colloid Interface Sci. 1997, 196, 292-298.
35. Husband, F. A.; Garrood, M. J.; Mackie, A. R.; Burnett, G. R.; Wilde, P. J.Adsorbed protein secondary and tertiary structures by circular dichroism and infrared spectroscopy with refractive index matched emulsions. J. Agr. Food Chem. 2001, 49, 859-866.
36. McClements, D. J. Modulation of globular protein functionality by weakly interacting cosolvents. Crit. Rev. Food Sci. Nutri. 2002, 42, 1-54.
37. Castelain, C.; Genot, C. Partition of adsorbed and nonadsorbed bovine serum albumin in dodecane-in-water emulsions calculated from front-face intrinsic fluorescence measurements. J. Agric. Food Chem. 1996, 44, 1635-1640.
38. Castelain, C.; Genot, C. Conformational-changes of bovine serum albumin upon its adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence. Biochim. Biophys. Acta 1994, 1199, 59-64.
39. Rampon, V.; Lethuaut, L.; Mouhous-Riou, N.; Genot, C. Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence. J. Agric. Food Chem. 2001, 49, 4046-4051.
40. Markwell, M. A.; Haas, S. M.; Bieber, L. L.; Tolbert, N. E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Anal. Biochem. 1978, 87, 206-210.
41. Dimitrova, T. Emulsions stabiliées par les proteins: Forces colloidales, rheologie et crémage. Ph.D. Thesis, L'Universite Bordeaux I, 2000.
42. Woody, R. W.; Dunker, A. K. Aromatic and cystine side-chain circular dichroism in proteins. In Circular dichroism and the conformational analysis of biomolecules; Fasman, G. D., Ed.; Plenum Press, New York, 1996; pp 109-157.
43. Kelly, S. M.; Price, N. C. The use of circular dichroism in the investigation of protein structure and function. Curr. Protein Pept. Sci. 2000, 1, 349-384.
44. Arakawa, T.; Kita, Y. Protection of bovine serum albumin from aggregation by Tween 80. J. Pharm. Sci. 2000, 89, 646-651.
45. Lakowicz, J. R. Principles of Fluorescence Spectroscopy; Plenum Press: New York, 1983.