Adsorption behaviour of hen egg-white lysozyme at the air/water interface

Alahverdjieva, V.S.; Grigoriev, D. O.; Ferri, James K.; Fainerman, V. B.; Aksenenko, E. V.; Leser, Martin E.; Michel, Martin; Miller, R.

doi:10.1016/j.colsurfa.2007.12.031

Cited by 67 publications

(50 citation statements)

References 22 publications

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“…So far, the model was exclusively applied to experimental surface pressure isotherms, Π(c), and, only in some cases, experimental data on the surface dilational modulus, E [27][28][29][30][31][32]38] were considered. Only rarely, experimental data on both Π(c) and Γ(c) isotherms were simultaneously compared with the theory [22,26,39].…”

Section: Introductionmentioning

confidence: 99%

β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 5. Adsorption Isotherm and Equation of State Revisited, Impact of pH

Gochev

Kovalchuk

Aksenenko

et al. 2021

Colloids and Interfaces

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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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Section: Introductionmentioning

confidence: 99%

β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 5. Adsorption Isotherm and Equation of State Revisited, Impact of pH

Gochev

Kovalchuk

Aksenenko

et al. 2021

Colloids and Interfaces

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“…Alakhverdyeva et al noted that the induction period increases with an increase in this time [36]. The authors of [37] revealed the oppo site effect. In this work, the duration of the induction period was a nonmonotonic function of time for some solutions.…”

Section: Resultsmentioning

confidence: 92%

Effect of sodium dodecyl sulfate on dynamic surface properties of lysozyme solutions

Noskov

Tikhonov

2012

Colloid J

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The surface dilatation rheological properties of lysozyme/sodium dodecyl sulfate (SDS) mixed solutions are studied by the oscillating ring method. At the initial stage of adsorption, the rate of variations in the surface properties depends nonmonotonically on SDS concentration due to the reversal of the lysozyme/SDS complex charge with increasing degree of surfactant binding. The nonmonotonic kinetic dependences of the dynamic surface elasticity indicate the breakage of the secondary and tertiary structures of the protein in the surface layer. For lysozyme/SDS solutions, the denaturing effect of the interface appears to be stronger than for previously studied systems, namely, bovine serum albumin/dodecyltrimethylammo nium bromide and β lactoglobulin/dodecyltrimethylammonium bromide.

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“…As a matter of fact, however, the equation applies to all substances adsorbing at interfaces. Note that outdated efforts to determine the molecular weight of lysozyme used surface tension (with appreciably good results, indeed) [32]. Let us consider in what follows the surface behavior of bio-polymers and assume that, if the surface tension of their aqueous mixtures is lower than that of the solvent, polymers adsorb.…”

Section: Surface Propertiesmentioning

confidence: 99%

Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares

Mesa

Risuleo

2020

Colloids and Interfaces

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Different forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive forces favors or hinders the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work and colloid concentration in the medium (i.e., on interparticle distance). Worked examples deal with milk manipulation procedures, ending in cheese formation. The whole milk sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, vdW, and depletion) with repulsive (double layer, DL, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain, which depends on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay. The combined role of double layer and van der Waals (vdW) forces is at the basis of the DLVO theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, and depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as parmesan or mozzarella cheese but are not alien to the preparation of many other dairy products.

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Adsorption behaviour of hen egg-white lysozyme at the air/water interface

Cited by 67 publications

References 22 publications

β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 5. Adsorption Isotherm and Equation of State Revisited, Impact of pH

β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 5. Adsorption Isotherm and Equation of State Revisited, Impact of pH

Effect of sodium dodecyl sulfate on dynamic surface properties of lysozyme solutions

Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares

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