Food Colloids
DOI: 10.1039/9781847557698-00209
|View full text |Cite
|
Sign up to set email alerts
|

Chapter 14. Adsorption Experiments from Mixed Protein + Surfactant Solutions

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

2
25
0

Publication Types

Select...
6

Relationship

0
6

Authors

Journals

citations
Cited by 8 publications
(27 citation statements)
references
References 0 publications
2
25
0
Order By: Relevance
“…A possible solution to this problem is connected with the interfacial adsorption of HEWL while promoting important conformational changes 43 and ultimately protein denaturation. 41 Because of their larger interfacial area per unit of volume, smaller crystallization drops also have higher fractions of adsorbed macromolecules undergoing structural rearrangements that compromise, sometimes irreversibly, the native biological function. We propose that the loss of catalytic activity of soluble HEWL is accompanied by a gain of thermodynamic activity as manifested by the peculiar evolution of the dissolution rates.…”
Section: ■ Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…A possible solution to this problem is connected with the interfacial adsorption of HEWL while promoting important conformational changes 43 and ultimately protein denaturation. 41 Because of their larger interfacial area per unit of volume, smaller crystallization drops also have higher fractions of adsorbed macromolecules undergoing structural rearrangements that compromise, sometimes irreversibly, the native biological function. We propose that the loss of catalytic activity of soluble HEWL is accompanied by a gain of thermodynamic activity as manifested by the peculiar evolution of the dissolution rates.…”
Section: ■ Discussionmentioning
confidence: 99%
“…In such cases, a great amount of soluble protein is adsorbed at the liquid interface thus decreasing the bulk concentration in the equivalent amount. 16,40,41 In vapor diffusion experiments, drop evaporation additionally increases the concentration of protein at the interfaces, where high local supersaturation levels tend to originate new nucleation events. 42 Taken alone, the differences between interfacial and bulk conditions cannot explain why crystals positioned in a fixed point of the drop neither dissolve nor grow when subjected to temperatures between 37 and 10 °C.…”
Section: Discussionmentioning
confidence: 99%
“…[50] Enzyme activity can be affected by such conformational flexibility to induce changes in their secondary protein structure or even, partial unfolding, if not complete denaturation. [51] Another reason for reduced accessibility of substrate to printed lysozyme could be high proteinprotein interaction after immobilization on fiber surface. [52] In case of the second route, higher activity could be expected, as it is less prone to immobilization effects.…”
Section: Activity Of Printed Enzymementioning
confidence: 99%
“…As discussed earlier, such high reduction of activity might have been caused by various immobilization phenomena subjected on the enzyme, for example, change of protein structure, shape and conformation, along with possible partial unfolding. [49][50][51] To recover the active state, enzymes would need to rearrange their structure upon desorption, [59] thus, activity of desorption-based system would be difficult to improve further. Conversely, less compromised activity can be expected from a surface retaining most enzymes even after desorption or washing process due to improved protein adsorption stability achieved through an appropriate physical and/or chemical surface modification.…”
Section: Adsorption Stabilitymentioning
confidence: 99%
“…This model assumes that protein molecules can exist in a number of states of different molar areas, varying from a maximum value (ω max ) at a very low surface coverage (low surface pressure) to a minimum value (ω min ) at a very high surface coverage. 16,[27][28][29][30] The molar areas of two "neighboring" conformations differ from each other by the molar area increment ω 0 , chosen to be equal to the molar area of the solvent.…”
Section: ' Introductionmentioning
confidence: 99%