Influence of maltodextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface

This paper presents the influence of the potato maltodextrins with different dextrose equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm⁻³. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest dextrose equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.     

Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface

Hen egg yolk is largely used as food ingredient notably because of its exceptional emulsifying properties. Low-density lipoproteins (LDL) are the main egg yolk constituent. LDL and particularly apoLDL are thought to control largely emulsifying properties of egg yolk-based products. Nevertheless, few studies have concerned the interfacial behaviour of these lipoproteins at the oil–water interface and nothing has been published about the air–water interface. Controversies still remain about LDL adsorption mechanism at the oil–water interface even if a widely spread theory suggests their breaking at the interface, allowing then their constituents to spread. The Langmuir film balance and atomic force microscopy (AFM) were used in this study in the aim to characterise LDL surface behaviour in dynamic conditions at the air–water interface. The understanding of LDL adsorption mechanism and surface organisation at the air–water interface should provide useful information about LDL behaviour at the oil–water interface. LDL and lipids extracted from LDL—neutral lipids, phospholipids and total lipids (mixture of the two previous species)—were spread at the air–water interface to clarify the role of each constituent in the lipoprotein film. Results clearly show that LDL are disrupted at the interface to release notably neutral lipids from the lipoprotein core, enabling then their spreading. Each lipid class has been identified on the LDL film isotherm and seems to behave independently and individually at the interface within the lipoprotein film.     

Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight

In the present work we have studied the characteristics of propylene glycol alginates (PGA) adsorption at the air–water interface and the viscoelastic properties of the films in relation to its foaming properties. To evaluate the effect of the degree of PGA esterification and viscosity, different commercial samples were studied—Kelcoloid O (KO), Kelcoloid LVF (KLVF) and Manucol ester (MAN). The temperature (20 °C) and pH (7.0) were maintained constant. For time-dependent surface pressure measurements and surface dilatational properties of adsorbed PGA at the air–water interface an automatic drop tensiometer was used. The foam was generated by whipping and then the foam capacity and stability was determined. The results reveal a significant interfacial activity for PGA due to the hydrophobic character of the propylene glycol groups. The kinetics of adsorption at the air–water interface can be monitored by the diffusion and penetration of PGA at the interface. The adsorbed PGA film showed a high viscoelasticity. The surface dilatational modulus depends on the PGA and its concentration in the aqueous phase. Foam capacity of PGA solutions increased in the order KO > MAN > KLVF, which followed the increase in surface pressure and the decrease in the viscosities of PGA solutions. The stability of PGA foams monitored by the drainage rate and collapse time follows the order MAN > KLVF > KO. The foam stability depends on the combined effect of molecular weight/degree of esterification of PGA, solution viscosity and viscoelasticity of the adsorbed PGA film.     

Dynamic organization of mixed Langmuir films of glucose oxidase and stearylamine at the air-water interface

The structure and the dynamic organization of a mixed Langmuir film of glucose oxidase and stearylamine at the air–water interface have been studied. The film has been first characterized at the air–water interface by surface pressure/area isotherms. The dynamics of the mixed film was studied by following the evolution of the film area at a constant pressure and the evolution of the pressure at a constant area. After transfer of the films on solid substrates, the chemical composition of the mixed film has been quantified by UV–vis and IR spectroscopies. These characterizations were carried out in order to study the incorporation of glucose oxidase into the stearylamine film, and its influence on the structural evolution of the film. From these results, the dynamic organization of this mixed film may be described. For short times, glucose oxidase molecules interact with stearylamine molecules in solution or at the interface; these interactions would lead to the formation of a complex between stearylamine and glucose oxidase molecules. For long times (at least 3 h), a homogeneous mixed film constituted essentially of this complex is obtained at the air–water interface. A detailed analysis by atomic force microscopy allowed us to support this model and the existence of the glucose oxidase/stearylamine complex.     

Flexibility of the triblock copolymers modulating their penetration and expulsion mechanism in Langmuir monolayers of dihexadecyl phosphoric acid

The surface activity of the poly–[block (ethylene oxide)]–poly [block (propylene oxide)]–poly [block (ethylene oxide)] copolymers (EO)_x–(PO)_y–(EO)_x adsorbed together with dihexadecyl phosphoric acid (DHP), a synthetic phospholipid, is analyzed from their surface pressure and surface potential isotherms. The block copolymers of (EO)_x–(PO)_y–(EO)_x with variable molecular weight (1100–14 000) were dissolved in the subphase for DHP monolayers. The concentration of the copolymers within the aqueous subphase were selected to render an initial surface tension of 60 mN/m. The simultaneous adsorption of the copolymer and DHP is attested by the observation of a liquid expanded state at large areas, absent for pure DHP monolayers. Above some critical surface pressure all copolymers cited above are expelled from the interface. The surface potential isotherms, which give information on the component of the molecular dipole moment normal to the plane of the monolayer, are interpreted in terms of changes in the copolymer conformation as well as in terms of the copolymer desorption from the air–liquid interface. For an equal hydrophobic/hydrophilic ratio, the size of the chains or molecular weight is decisive in the mechanism of the copolymer expulsion from the air–liquid interface.     

Surface activity at the planar interface in relation to the thermodynamics of intermolecular interactions in the ternary system: maltodextrin-small-molecule surfactant-legumin

We report on the effect of potato maltodextrins with variable dextrose equivalent (Paselli SA-2, SA-6 and SA-10) on the surface behavior at the air-water interface of the mixture: legumin+small-molecule surfactant. Distinct in nature small-molecule surfactants (model: sodium salt of capric acid, Na-caprate; and commercially important: a citric acid ester of monoglyceride, CITREM) have been under our consideration. The role of the structure of both of the maltodextrins and the small-molecule surfactants in the effect studied has been elucidated by measurements in a bulk aqueous medium of the enthalpy of their interaction from mixing calorimetry, value of weight average molecular weight of the maltodextrins and the thermodynamics of the pair maltodextrin-solvent and maltodextrin-protein interactions from laser static light scattering. The combined data of mixing calorimetry and light scattering suggest some complex formation between the small-molecule surfactants and the maltodextrins. Predominantly hydrophobic interactions along with hydrogen bonding form the basis of the complexes. The effect of the maltodextrins on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability in the presence of the small-molecule surfactants has been studied by differential scanning calorimetry. The interrelation between the thermodynamics of intermolecular interactions in a bulk and the surface behavior at the planar air-water interface of the ternary systems (maltodextrin+legumin+small-molecule surfactant) has been elucidated by tensiometry. The effect of the maltodextrins on the surface activity of mixtures of legumin with the small-molecule surfactants is governed by the competitive in relation to the protein interactions with the small-molecule surfactants and a subsequent change in the thermodynamic properties of the both biopolymers, which are favorable to the ternary complex formation.     

The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface

This paper presents a study of the effect of sucrose on the molecular parameters and thermodynamic properties in a bulk aqueous medium and at the air–water interface for two proteins differing both in nature and structure, that is Na-caseinate and ovalbumin. To get more insight into the molecular nature of the effect of sucrose, mixing calorimetry, light scattering and tensiometry measurements have been made under different pHs (7.0 and 5.5) and temperatures (20–55°C) at an ionic strength of 0.005 mol dm⁻³. Combined temperature dependencies of light scattering and mixing calorimetry testify to hydrogen bonding (sucrose-protein and/or sucrose-water) as being the primary basis of the effect of sucrose on the molecular and thermodynamic properties of the proteins in the bulk and at interface of an aqueous medium. At pH 7.0, in the case of ovalbumin, the interaction with sucrose causes an increase in the protein hydrophilicity in the bulk aqueous medium followed by a decrease in the protein surface activity, whilst for Na-caseinate, there is an increase in the protein hydrophobicity due to Na-caseinate micelle dissociation and, consequently, to an increase in the protein surface activity. Lowering the pH to 5.5, accompanied by a strengthening of the competition between less charged proteins and sucrose for water molecules, induces a rise in the protein hydrophobic aggregation in the bulk. The special features of the latter process are probably mainly responsible for the changes in the surface activity of the proteins under influence of sucrose at pH 5.5.     

Temperature effect of hydrophobically modified polyethylene oxide at the air–water interface

Surface pressure (π)–area (A) isotherms of hydrophobically modified polyethylene oxide (HEUR) at the air–water interface was examined. Conformational transitions between pancake, mushroom, and brush states of the hydrophilic backbone influence the intermolecular interaction between the hydrophobic chains. We choose relatively long (18 carbons) hydrophobic ends, which have large hydrophobic interactions, and investigate the main chain effect by change in the length of the hydrophilic PEO chain. At high surface concentration region, the temperature coefficient of surface pressure, dπ/dT, was larger by increasing the portion of the hydrophobicity. This indicates an increase in surface energy and a decrease in surface enthalpy at high surface concentrations. As alkyl chains on both sides of HEURs are anchored at the air–water interface, restriction caused by the alkyl chain would be smaller for the long PEO chain, but the larger for the short PEO chain length.     

Interaction of monolayers of calix[4]resorcinarene derivatives with copper ions in the aqueous subphase

Stable monolayers of novel amphiphilic calix[4]resorcinarene derivates at the air–water interface were prepared. Their interactions with copper ions from the aqueous subphase were investigated by measuring surface pressure–area and surface potential–area isotherms, as well as by Brewster angle microscopy. Theoretical aspects of interpreting the dependence of the surface pressure on the bulk copper ions concentration were discussed. The interaction of copper ions with calix[4]resorcinarene derivates was interpreted in terms of Gibbs–Shishkovsky adsorption equation.     

Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air–water interface depending on a protein structure in an aqueous medium

This paper presents the effect of fatty acid salts, namely, Na-caprate and Na-palmitate on the legumin (11S globulin of Vicia Faba broad beans) molecular and thermodynamic properties in the bulk aqueous medium and at the air–water interface under different molecular states of the protein. That are the native state of the protein globule (pH 7.2, ionic strength of 0.05 mol dm⁻³), as well as the acidic denatured (pH 3.0, ionic strength of 0.01 mol dm⁻³) and the heat denatured ones (after heating at 90°C for 30 min, pH 7.2, ionic strength of 0.05 mol dm⁻³). In turn, an importance of the state of the small molecule surfactants in a solution in reference to the critical concentrations of micelle formation (CMC), for their effect on the protein properties, was also under our studying. The peculiarities of the legumin structure in the aqueous medium appeared in the different nature of the interactions between the protein and the fatty acid salts, as was indicated by the mixing calorimetry data. So, the hydrophobic contacts provided a basis for interactions between both the native and heat denatured legumin with the fatty acid salts. At the same time, the electrostatic interactions between the oppositely charged functional groups of the fatty acid salts and the acidic denatured protein formed principally a basis of their interactions in an aqueous medium. In response to interactions of the fatty acid salts with legumin the essential changes in the protein conformational stability, depending on both the protein molecular state and concentration of the fatty acid salts, were found using differential scanning calorimetry (DSC). The rather high level of the protein association was observed by light scattering in the bulk aqueous medium in the presence of the fatty acid salts. As this takes place, the surface hydrophilicity of the protein increased under the formation of the associates. The combined data of mixing calorimetry, differential scanning calorimetry and light scattering suggested the complex formation between legumin and the fatty acid salts. The interactions of the fatty acid salts with the protein produced a change in the surface activity for the mixture of the protein with the fatty acid salts. That is a decrease in the protein surface tension at the air–water interface for the mixed solutions in comparison with ones for both the protein and small molecule surfactant alone in the case of Na-caprate, and those are the intermediate values of the surface tension in the case of Na-palmitate. These results were observed independently of the protein state (native or acidic/heat denatured) in an aqueous medium. As this took place, the most dramatic increase in the surface activity was found for the mixtures of the acidic denatured protein with Na-caprate as if the most hydrophobic species were formed in this case. The combined data of mixing calorimetry, DSC, light scattering and tensiometry showed that the effect of the fatty acid salts on the legumin thermodynamic properties in a bulk and at interfaces is governed by a number of the key factors such as: a structure of both the protein and fatty acid salt (a length of the hydrocarbon chain); a degree of the protein association in the bulk aqueous phase (as a result of the interactions with the small molecule surfactants); a change in the protein conformational stability (flexibility) under the influence of the small molecule surfactants; as well as by the nature (hydrophobic, electrostatic) of the protein–small molecule surfactant interactions, determining ultimately the hydrophilic–lipophilic balance of the protein surface.     

Specific interaction between anionic phospholipids and milk bovine component PP3 and its 119–135 C-terminal fragment

The behaviour of component PP3, a bovine milk protein with emulsifying properties, was investigated at the air–water interface and in a lipidic environment using the monolayer technique. The amphipathic 119–135 C-terminal fragment of PP3 was also tested since we proposed, on the basis of structural analysis, that this region is probably responsible for the surface-active properties of the protein. This hypothesis was confirmed by the tensiometric measurements at the air–water interface in which the addition of the C-terminal peptide increased the surface pressure with a similar amplitude as the whole protein. Penetration measurements into lipidic monolayers indicated that the insertion of component PP3 and its C-terminal peptide is the highest with anionic phospholipids in a gel state. Moreover, the electrostatic attractions provided by anionic phospholipids are essential for the peptide interaction. We also showed by Fourier transform infrared spectra study, that the peptide displays a β-type conformational state in aqueous solution and in the presence of solvant or anionic phospholipid (DPPG). In contrast, the protein adopts in aqueous solution an helical conformation which remains the dominant conformational state in the presence of DPPG although the apparition of β-structure is detected.     

Incorporation conditions guiding the aggregation of a glycosylphosphatidyl inositol (GPI)-anchored protein in Langmuir monolayers

This work investigates the process of incorporation of a glycosylphosphatidyl inositol (GPI)-anchored alkaline phosphatase into Langmuir monolayers of dimyristoyl phosphatidic acid (DMPA). Three different methods of protein incorporation were assayed. When the protein solution was injected below the air–water interface after formation of the lipid monolayer a micro-heterogeneous distribution of alkaline phosphatase throughout the interface was observed. Adsorption kinetics studied by fluorescence microscopy, associated with surface pressure measurements, led to the proposition of a model in which the protein penetration is modulated by the surface packing of the monolayer and intermolecular interactions occurring between the phospholipid and the protein. At initial surface pressures higher than 20 mN m⁻¹, the protein is quickly adsorbed on the interface and the lateral diffusion drives the alkyl chains to turn towards the air phase while the polypeptide moiety faces the aqueous subphase.     

Phenomenological surface characterization of cationic-lipid monolayers in the presence of oppositely charged polyions

The thermodynamic properties of monolayers of double chain cationic lipids DOTAP at the air–water interface have been investigated by means of surface pressure and surface potential measurements. We studied the interfacial properties of the film in the liquid-expanded regime during the isothermal compression in the presence of oppositely charged linear polyions (poly(acrylate)sodium salt, [NaPA]) of different molecular weights. The influence of the ionic character of the aqueous subphase on the polyion adsorption has been studied in different environmental conditions, considering different subphase compositions, ranging from a polyion solution at different concentrations to a salty polyion solution, containing different amount of simple added salt [NaCl]. The data are compared to the ones when only NaCl salt is present in the subphase. The results have been analyzed according to an osmotic-type equation of state and the characteristic parameter associated with the water activity has been evaluated as a function the different molecular weight polyion content. The influence of the simple salt in the adsorption process has been discussed in the light of current scaling theories of polyelectrolyte solutions and the critical salt concentrations inducing a polyion desorption in the different experimental conditions investigated have been estimated.     

The adsorption of endothelin 1 to phospholipids is governed by electrostatic interactions: A monolayer and fluorescence study

In order to elucidate the influence on the lipidic environment on the recognition process of its membrane associated receptor, the interactions of the vasoconstrictor peptide endothelin 1 with various phospholipids have been investigated using different lipidic model membranes: monolayers at constant surface pressure, vesicles and micelles. A monolayer study of ET1 adsorbed onto the water surface has shown that the C-terminus of the peptide points towards the aqueous phase. Penetration measurements into lipidic monolayers indicate that ET1 adsorbs to phospholipids with an orientation similar to that of the air–water interface and fluorescence measurements are in agreement with such an orientation of the peptide. This adsorption is selective for neutral phospholipids and indicates that the nature of the phospholipid headgroups is of major importance for the approach of the membrane associated receptor.     

Reorganization of lipid nanocapsules at air-water interface: Part 2. Properties of the formed surface film

The state, electrical and dilatational rheological properties of surface films formed at air–water interface from lipid nanocapsules (LNC) with various compositions as well as model monolayers formed by the LNC constituents—Labrafac^®, Solutol^® and Lipoid^® are investigated. These nanocapsules constitute potential drug delivery systems where lypophilic drug will be loaded in their core. The study of the model Labrafac^®/Solutol^® (Lab/Sol) mixed monolayers shows behavior close to the ideal. Small negative deviations in the mean molecular areas a and dipole moments μ are observed. All studied monolayers have elastic behavior during the small continuous compressions. The comparison between the properties of surface films formed from LNC with those of the model monolayers confirms the idea developed in the kinetic study [I. Minkov, Tz. Ivanova, I. Panaiotov, J. Proust, P. Saulnier, Reorganization of lipid nanocapsules at air–water interface: 1. Kinetics of surface film formation, J. Colloids Surf. B: Biointerfaces, submited for publication.] that the surface films formed after a rapid disaggregation of the unstable nanocapsule fraction (LNC I) contains mainly Labrafac and Solutol. The Labrafac molar part (x_Lab) in the formed Lab/Sol mixed layer is established.     

Interfacial characteristics of β-casein spread films at the air–water interface

Casein is well known to be a good protein emulsifier and β-casein is the major component of casein and commercial sodium caseinate. This work studies the behaviour of β-casein at the interface. The interfacial characteristics (structure and stability) of β-casein spread films have been examined at the air–water interface in a Langmuir-type film balance, as a function of temperature (5–40°C) and aqueous phase pH (pH 5 and 7). From surface pressure–area isotherms (π–A isotherms) as a function of temperature we can draw a phase diagram. β-Casein spread films present two structures and the collapse phase. That is, there is a critical surface pressure and a surface concentration at which the film properties change significantly. This transition depends on the temperature and the aqueous phase pH. The film structure was observed to be more condensed and β-casein interfacial density was higher at pH 5. β-Casein films were stable at surface pressures lower than equilibrium surface pressure. In fact, no hysteresis was observed in π–A isotherms after continuous compression-expansion cycles or over time. The relative area relaxation at constant surface pressure (10 or 20 mN m⁻¹) and the surface pressure relaxation at constant area near the monolayer collapse, can be fitted by two exponential equations. The characteristic relaxation times in β-casein films can be associated with conformation–organization changes, hydrophilic group hydration and/or surface rheology, as a function of pH.     

Evaluation of the interactions between lipids and γ-globulin protein at the air–liquid interface

The interactions between lipids (cholesterol, distearoylphosphatidylcholine, distearoylphosphatidylethanolamine and sphingomyelin) and the γ-globulin protein have been analyzed using the monolayer technique at the air–liquid interface. The analysis has been carried out using both state equations and an adequate thermodynamic formulation for the surface pressure (π)–molecular area (a) isotherms. Different parameters as the virial coefficients, have been estimated. For the uncharged lipid monolayers, the interactions between the molecules are of an attractive nature, at medium and long distance, and of a steric repulsive nature at short distance. At low surface pressures the lipid molecules form small domains. The net force between γ-Globulin molecules in the monolayers has been found to be attractive. Finally, it can be concluded that when the lipid monolayers are uncharged, there is practically no interaction between the protein and lipid molecules at the mentioned interface.     

Correlation between surface free energy of quartz and its wettability by aqueous solutions of nonionic, anionic and cationic surfactants

The measurements of the advancing contact angle for water, glycerol, diiodomethane and aqueous solutions of Triton X-100 (TX-100), Triton X-165 (TX-165), sodium dodecyl sulfate (SDDS), sodium hexadecyl sulfonate (SHDS), cetyltrimethylammonium bromide (CTAB) and cetylpyridinium bromide (CPyB) on quartz surface were carried out. On the basis of the contact angles values obtained for water, glycerol and diiodomethane the values of the Lifshitz–van der Waals component and electron-acceptor and electron-donor parameters of the acid–base component of the surface free energy of quartz were determined. The determined components and parameters of the quartz surface free energy were used for interpretation of the influence of nonionic, anionic and cationic surfactants on the wettability of the quartz. From obtained results it was appeared that the wettability of quartz by nonionic and anionic surfactants practically does not depend on the surfactants concentration in the range corresponding to their unsaturated monolayer at water–air interface and that there is linear dependence between adhesional and surface tension of aqueous solution of these surfactants. This dependence for TX-100, TX-165, SDDS and SHDS can be expressed by lines which slopes are positive. This slope and components of quartz surface free energy indicate that the interaction between the water molecules and quartz surface might be stronger than those between the quartz and surfactants molecules. So, the surface excess of surfactants concentration at the quartz–water interface is probably negative, and the possibility of surfactants to adsorb at the quartz/water film–water interface is higher than at the quartz–water interface. This conclusion is confirmed by the values of the adhesion work of “pure” surfactants, aqueous solutions of surfactants and water to quartz surface. In the case of the cationic surfactants the relationship between adhesional and surface tension is more complicated than that for nonionic and anionic surfactants and indicates that the relationship between the adsorption of the cationic surfactant at water–air and quartz–water interface depends on the concentration of the surfactants in the bulk phase.     

Effect of surfactant structure on the adsorption of carboxybetaines at the air–water interface

In order to study the effect of charge on the adsorption of surfactants at the air–water interface, two carboxybetaines have been synthesized with different number of separation methylenes between their charged groups. After purification and structure confirmation, the equilibrium and dynamic surface tensions were measured as a function of surfactant concentration for both the cationic and neutral forms of the surfactant molecules. The effect of ionic strength on the adsorption process was also studied. The equilibrium surface tension values were interpreted according to the Langmuir model and the dynamic surface tension data, converted to surface concentration by the Langmuir parameters, are consistent with the assumption of diffusion control over the range of surfactant concentrations studied. The diffusion coefficients show a progressive decrease in the rate of adsorption when the number of methylene units between the betaine charged groups increase.     

Surface thermodynamics study of monolayers formed with heteroacid phospholipids of biological interest

The interaction of 1-palmitoy-2-oleoyl-sn-glycero-3-phosphocoline (POPC) and 1-palmitoy-2-oleoyl-sn-glycero-3-phosphoethanolamine (POPE), two of the major components in biological membranes, were investigated using the monolayer technique at the air–water interface. The pressure–area isotherms indicate that both phospholipids are miscible through all range of compositions. POPE–POPC form stable mixtures, with a minimum for the Gibbs energy of mixing at X_POPC = 0.4. A virial equation of state was fitted to the experimental values. Positive values found for the second virial coefficient indicate repulsion between POPC and POPE. The interaction parameter was evaluated which indicated that a corresponding decrease in the repulsion occurs when POPC molar fraction is low. This effect suggests the existence of hydrogen bonds between POPE and the water beneath the interface.