Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability

The conformation and structural dimensions of α-lactalbumin (α-La) both in solution and adsorbed at oil-water interfaces of emulsions were investigated using synchrotron radiation circular dichroism (SRCD) spectroscopy, front-face tryptophan fluorescence (FFTF) spectroscopy, and dual polarization interferometry (DPI). The near-UV SRCD and the FFTF results demonstrated that the hydrophobic environment of the aromatic residues located in the hydrophobic core of native α-La was significantly altered upon adsorption, indicating the unfolding of the hydrophobic core of α-La upon adsorption. The far-UV SRCD results showed that adsorption of α-La at oil-water interfaces created a new non-native secondary structure that was more stable to thermally induced conformational changes. Specifically, the α-helical conformation increased from 29.9% in solution to 45.8% at the tricaprylin-water interface and to 58.5% at the hexadecane-water interface. However, the β-sheet structure decreased from 18.0% in solution to less than 10% at both oil-water interfaces. The DPI study showed that adsorption of α-La to a hydrophobic C18-water surface caused a change in the dimensions of α-La from the native globule-like shape (2.5-3.7 nm) to a compact/dense layer approximately 1.1 nm thick. Analysis of the colloidal stability of α-La stabilized emulsions showed that these emulsions were physically stable against droplet flocculation at elevated temperatures both in the absence and in the presence of 120 mM NaCl. In the absence of salt, the thermal stability of emulsions was due to the strong electrostatic repulsion provided by the adsorbed α-La layer, which was formed after the adsorption and structural rearrangement. In the presence of salt, although the electrostatic repulsion was reduced via electrostatic screening, heating did not induce strong and permanent droplet flocculation. The thermal stability of α-La stabilized emulsions in the presence of salt is a combined effect of the electrostatic repulsion and the lack of covalent disulfide interchange reactions. This study reports new information on the secondary and tertiary structural changes of α-La upon adsorption to oil-water interfaces. It also presents new results on the physical stability of α-La stabilized emulsions during heating and at moderate ionic strength (120 mM NaCl). The results broaden our understanding of the factors controlling protein structural change at emulsion interfaces and how this affects emulsion stability.     

Materials based on solid-stabilized emulsions

Solid-stabilized emulsions are obtained by shearing a mixture of oil, water, and solid colloidal particles. In this article, we present a large variety of materials, resulting from a limited coalescence process. Direct (o/w), inverse (w/o), and multiple (w/o/w) emulsions that are surfactant-free and monodisperse were produced in a very wide droplet size range, from micrometers to centimeters. These materials exhibit original properties compared with surfactant-stabilized emulsions: outstanding stability with respect to coalescence and unusual rheological behavior. For such systems, the elastic storage modulus G' is not controlled by interfacial tension but by the interfacial elasticity resulting from the strong adhesion between the solid particles adsorbed at the oil-water interface. Due to the wide accessible droplet size range, concentrated emulsions can be extremely fluid while emulsions with low droplet volume fraction can behave as solids.     

Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability

Understanding the factors that control protein structure and stability at the oil-water interface continues to be a major focus to optimize the formulation of protein-stabilized emulsions. In this study, a combination of synchrotron radiation circular dichroism spectroscopy, front-face fluorescence spectroscopy, and dual polarization interferometry (DPI) was used to characterize the conformation and geometric structure of β-lactoglobulin (β-Lg) upon adsorption to two oil-water interfaces: a hexadecane-water interface and a tricaprylin-water interface. The results show that, upon adsorption to both oil-water interfaces, β-Lg went through a β-sheet to α-helix transition with a corresponding loss of its globular tertiary structure. The degree of conformational change was also a function of the oil phase polarity. The hexadecane oil induced a much higher degree of non-native α-helix compared to the tricaprylin oil. In contrast to the β-Lg conformation in solution, the non-native α-helical-rich conformation of β-Lg at the interface was resistant to further conformational change upon heating. DPI measurements suggest that β-Lg formed a thin dense layer at emulsion droplet surfaces. The effects of high temperature and the presence of salt on these β-Lg emulsions were then investigated by monitoring changes in the ζ-potential and particle size. In the absence of salt, high electrostatic repulsion meant β-Lg-stabilized emulsions were resistant to heating to 90 °C. Adding salt (120 mM NaCl) before or after heating led to emulsion flocculation due to the screening of the electrostatic repulsion between colloidal particles. This study has provided insight into the structural properties of proteins adsorbed at the oil-water interface and has implications in the formulation and production of emulsions stabilized by globular proteins.     

Effect of Charge,Size and Temperature on Stability of Charged Colloidal Nano Particles

Molecular simulation of charged colloidal suspension is performed in NVT canonical ensemble using Monte Carlo method and primitive model. The well-known Derjaguin-Landau-Verwey-Overbeek theory is applied to account for effective interactions between particles. Effect of temperature, valance of micro-ions and the size of colloidal particles on the phase stability of the solution is investigated. The results indicate that the suspension is more stable at higher temperatures. On the other hand, for a more stable suspension to exist, lower micro-ion valance is favorable. For micro-ions of higher charge the number of aggregates and the number of particle in each of aggregate on average is higher. However for the best of our results larger colloidal particle are less stable. Comparing the results with theoretical formula considering the influence of surface curvature shows qualitative consistency.     

Particle self-assembly in ionic liquid-in-water Pickering emulsions

We report the self-assembly of a single species or a binary mixture of microparticles in ionic liquid-in-water Pickering emulsions, with emphases on the interfacial self-assembled particle structure and the partitioning preference of free particles in the dispersed and continuous phases. The particles form monolayers at ionic liquid-water interfaces and are close-packed on fully covered emulsion droplets or aggregated on partially covered droplets. In contrast to those at oil-water interfaces, no long-range-ordered colloidal lattices are observed. Interestingly, other than equilibrating at the ionic liquid-water interfaces, the microparticles also exhibit a partitioning preference in the dispersed and continuous phases: the sulfate-treated polystyrene (S-PS) and aldehyde-sulfate-treated polystyrene (AS-PS) microparticles are extracted to the ionic liquid phase with a high extraction efficiency, whereas the amine-treated polystyrene (A-PS) microparticles remain in the water phase.     

胶体颗粒稳定的界面及胶体颗粒在界面的相互作用

Particle-stabilized dispersions such as emulsions, foams and bubbles are catching increasing attentions across a number of research areas. The adsorption mechanism and role of these colloidal particles in stabilizing the oil-water or gas-water interfaces and how these particles interact at interfaces are vital to the practical use of these dispersion systems. Although there have been intensive investigations, problems associated with the stabilization mechanisms and particle-particle interactions at interfaces still remain to explore. In this paper, we first systematically review the historical understanding of particle-stabilized emulsions or bubbles and then give an overview of the most important and well-established progress in the understanding of particle-stabilized systems, including emulsions, foams and liquid marbles. The particle-adsorption phenomena have long been realized and been discussed in academic paper for more than one century and a quantitative model was proposed in the early 1980s. The theory can successfully explain the adsorption of solid particles onto interface from energy reduction approaches. The stability of emulsions and foams can be readily correlated to the wettability of the particles towards the two phases. And extensive researches on emulsion stability and various strategies have been developed to prepared dispersion systems with a certain trigger such as pH and temperature. After that, we discuss recent development of the interactions between particles when they are trapped at the interface and highlight open questions in this field. There exists a huge gap between theoretical approaches and experimental results on the interactions of particles adsorbed at interfaces due to demanding experimental devices and skills. In practice, it is customary to use flat surfaces/interfaces as model surfaces to investigate the particle-particle at interfaces although most of the time interfaces are produced with a certain curvature. It is shown that the introduction of particles onto interfaces can generate charges at the interfaces which could possibly account for the long range electrostatic interactions. Finally, we illustrate that particle-stabilized dispersions have been found wide applications in many fields and applications such as microcapsules, food, biomedical carriers, and dry water. One of the most investigated areas is the microencapsulation of actives based on Pickering emulsion templates. The particles adsorbed at the interface can serve as interfacial stabilizers as well as constituting components of shells of colloidal microcapsules. Emulsions stabilized by solid particles derived from natural and bio-related sources are promising platforms to be applied in food related industries. Emulsion systems stabilized by solid particles of the w/w (water-in-water) feature are discussed. This special type of emulsion is attracting increasing attentions due to their all water features. Besides of oil-water interface, particle stabilized air-water interface share similar stabilization mechanism and several applications reported in the literature are subsequently discussed. We hope that this paper can encourage more scientists to engage in the studies of particle-stabilized interfaces and more novel applications can be proposed based on this mechanism     

Stabilization of oil-in-water emulsions by colloidal particles modified with short amphiphiles

Emulsions stabilized through the adsorption of colloidal particles at the liquid-liquid interface have long been used and investigated in a number of different applications. The interfacial adsorption of particles can be induced by adjusting the particle wetting behavior in the liquid media. Here, we report a new approach to prepare stable oil-in-water emulsions by tailoring the wetting behavior of colloidal particles in water using short amphiphilic molecules. We illustrate the method using hydrophilic metal oxide particles initially dispersed in the aqueous phase. The wettability of such particles in water is reduced by an in situ surface hydrophobization that induces particle adsorption at oil-water interfaces. We evaluate the conditions required for particle adsorption at the liquid-liquid interface and discuss the effect of the emulsion initial composition on the final microstructure of oil-water mixtures containing high concentrations of alumina particles modified with short carboxylic acids. This new approach for emulsion preparation can be easily applied to a variety of other metal oxide particles.     

The Effect of Solute Concentration on Equilibrium Partitioning in Polymeric Gels

The effect of solute concentration on the equilibrium partitioning of sphere-like, colloidal solutes in stiff polymer hydrogels is examined theoretically and experimentally. The theoretical development is a statistical mechanics approach, and allows quantitative calculations to be performed to determine the concentration-dependent partition coefficient correct to first order in solute concentration at specific surface charge densities. The theory predicts that repulsive steric and/or electrostatic solute-fiber interactions exclude solute from the gel phase, but that repulsive solute-solute interactions cause partitioning into the gel to increase with increasing solute concentration. These trends are enhanced for larger solutes, increased fiber volume fractions, or stronger electrostatic repulsion. Partition coefficients have also been measured for two proteins, bovine serum albumin (BSA) and alpha-lactalbumin (ALA), in a system consisting of a salt solution and cubes of agarose hydrogel. To investigate the effect of electrostatic interactions, the experiments were performed at 0.15 M KCl and 0.01 M KCl. The theory underpredicts the strong electrostatic repulsion between BSA macromolecules at the lower ionic strength. The experimental results for ALA show the influence of an attractive interaction between the protein macromolecules, in addition to hard-sphere repulsive and electrostatic interactions. Copyright 2001 Academic Press.     

Electrodipping force acting on solid particles at a fluid interface

We report experimental results which show that the interfacial deformation around glass particles (radius, 200-300 microm) at an oil-water (or air-water) interface is dominated by an electric force, rather than by gravity. It turns out that this force, called for brevity "electrodipping," is independent of the electrolyte concentration in the water phase. The force is greater for oil-water than for air-water interfaces. Under our experimental conditions, it is due to charges at the particle-oil (instead of particle-water) boundary. The derived theoretical expressions, and the experiment, indicate that this electric force pushes the particles into water. To compute exactly the electric stresses, we solved numerically the electrostatic boundary problem, which reduces to a set of differential equations. Convenient analytical expressions are also derived. Both the experimental and the calculated meniscus profile, which are in excellent agreement, exhibit a logarithmic dependence at long distances. This gives rise to a long-range electric-field-induced capillary attraction between the particles, detected by other authors. Deviation from the logarithmic dependence is observed at short distances from the particle surface due to the electric pressure difference across the meniscus. The latter effect gives rise to an additional short-range contribution to the capillary interaction between two floating particles. The above conclusions are valid for either planar or spherical fluid interfaces, including emulsion drops. The electrodipping force, and the related long-range capillary attraction, can engender two-dimensional aggregation and self-assembly of colloidal particles. These effects could have implications for colloid science and the development of new materials.     

Supramolecular Polymer Emulsifiers for One-step Complex Emulsions

Complex emulsions,such as double emulsions and high-internal-phase emulsions,have shown great applications in the fields of drug delivery,sensing,catalysis,oil-water separation and self-healing materials.Their controllable preparation is at the forefront of interface and material science.Surfactants and polymers have been widely used as emulsifiers for building complex emulsions.Yet some inherent disadvantages exist including multi-step emulsifications and low production efficiency.Alternatively,supramolecular polymer emulsifier for complex emulsions via one-step emulsification is rising as a new strategy due to the ease of preparation.In this feature article,we review our recent progresses in using supramolecular polymer emulsifiers for the preparation of complex emulsions.Double emulsions and high-internal-phase emulsions are successfully prepared via one-step emulsification with the help of different supramolecular interactions including electrostatic,hydrogen bond,coordination interaction and dynamic covalent bond,which will be particularly emphasized in detail.In the end,a comprehensive prospect is given for the future development of this field.This article is expected to provide new inspirations for preparing complex emulsions via supramolecular routes.     

Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface

We study the effect of the particle wettability on the preferred type of emulsion stabilised solely by food colloid particles. We present results obtained with the recently developed gel trapping technique (GTT) for characterisation of wettability and surface structuring of individual food colloid particles adsorbed at air-water and oil-water interfaces. This method allows us to replicate a particle monolayer onto the surface of polydimethylsiloxane (PDMS) without altering the position of the particles. By observing the polymer surface with scanning electron microscopy (SEM), we are able to determine the contact angle of the individual particles at the initial liquid interface. We demonstrate that the GTT can be applied to fat crystal particles, calcium carbonate particles coated with stearic acid and spray-dried soy protein/calcium phosphate particles at air-water and oil-water interfaces. Subsequently, we prepare emulsions of decane and water stabilised by the same food colloid particles and correlate the wettability data obtained for these particles to the preferred type of emulsions they stabilise.     

Influence of microgel architecture and oil polarity on stabilization of emulsions by stimuli-sensitive core-shell poly(N-isopropylacrylamide-co-methacrylic acid) microgels: Mickering versus Pickering behavior?

Charged poly(N-isopropylacrylamide-co-methacrylic acid) [P(NiPAM-co-MAA)] microgels can stabilize thermo- and pH-sensitive emulsions. By placing charged units at different locations in the microgels and comparing the emulsion properties, we demonstrate that their behaviors as emulsion stabilizers are very different from molecular surfactants and rigid Pickering stabilizers. The results show that the stabilization of the emulsions is independent of electrostatic repulsion although the presence and location of charges are relevant. Apparently, the charges facilitate emulsion stabilization via the extent of swelling and deformability of the microgels. The stabilization of these emulsions is linked to the swelling and structure of the microgels at the oil-water interface, which depends not only on the presence of charged moieties and on solvent polarity but also on the microgel (core-shell) morphology. Therefore, the internal soft and porous structure of microgels is important, and these features make microgel-stabilized emulsions characteristically different from classical, rigid-particle-stabilized Pickering emulsions, the stability of which depends on the surface properties of the particles.     

Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes

Cellulose nanocrystals (CNCs) from ramie fibers are studied as stabilizers of oil-in-water emulsions. The phase behavior of heptane and water systems is studied, and emulsions stabilized by CNCs are analyzed by using drop sizing (light scattering) and optical, scanning, and freeze-fracture electron microscopies. Water-continuous Pickering emulsions are produced with cellulose nanocrystals (0.05-0.5 wt%) grafted with thermo-responsive poly(NIPAM) brushes (poly(NIPAM)-g-CNCs). They are observed to be stable during the time of observation of 4 months. In contrast, unmodified CNCs are unable to stabilize heptane-in-water emulsions. After emulsification, poly(NIPAM)-g-CNCs are observed to form aligned, layered structures at the oil-water interface. The emulsions stabilized by poly(NIPAM)-g-CNCs break after heating at a temperature above the LCST of poly(NIPAM), which is taken as indication of the temperature responsiveness of the brushes installed on the particles and thus the responsiveness of the Pickering emulsions. This phenomenon is further elucidated via rheological measurements, in which viscosities of the Pickering emulsions increase on approach of the low critical solution temperature of poly(NIPAM). The effect of temperature can be counterbalanced with the addition of salt which is explained by the reduction of electrostatic and steric interactions of poly(NIPAM)-g-CNCs at the oil-water interface.     

Spontaneous oil-in-water emulsification induced by charge-stabilized dispersions of various inorganic colloids

Charge-stabilized dispersions of inorganic colloids are shown to induce spontaneous emulsification of hydrophobic (TPM) molecules to stable oil-in-water emulsions, with monodisperse, mesoscopic oil droplet diameters in the range of 30-150 nm, irrespective of the polydispersity of the starting dispersions. The results for cobalt ferrite particles and commercial silica sols extend our first study (Sacanna, S.; Kegel, W. K.; Philipse, A. Phys. Rev. Lett. 2007, 98, 158301) on spontaneous emulsification induced by charged magnetite colloids and show that this type of self-assembly is quite generic with respect to the composition of the nanoparticles adsorbing at the oil-water interface. Moreover, we provide additional experimental evidence for the thermodynamic stability of these mesoemulsions, including spontaneous oil dispersal imaged by confocal microscopy and monitored in situ by time-resolved dynamic light scattering. We discuss the possibility that thermodynamic stability of the emulsions is provided by the negative tension of the three-phase line between oil, water, and adsorbed colloids.     

Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

In a previous study (Langmuir 28 (2012) 10164-10176.), we investigated the complexation of bovine serum albumin (BSA) with sugar beet pectin (SBP). A pH-composition phase diagram was established and structural transitions in relation to the phase diagram during complexation were identified. The present study examines the implications of these interactions on the emulsifying performance of BSA/SBP mixtures. Middle-chain triglycerides (MCTs) in water emulsions were prepared using conditions corresponding to different regions of the phase diagram. At high pHs and in the stable region of mixed individual soluble polymers where complexation is absent, there is no improved emulsifying performance, compared with the individual protein and polysaccharide. For these mixtures, the emulsion characteristics are controlled by the major component in the solutions, as determined by the competitive adsorption of the two components at the oil-water interface. At low pHs and low BSA/SBP ratios, and so mainly within the stable region of intramolecular soluble complexes, BSA/SBP mixtures greatly improve the stability of emulsions. Here, stabilisation is controlled by the cooperative adsorption of the two components at the oil-water interface. Through electrostatic complexation BSA promotes the adsorption of SBP on to interfaces to form a thick steric layer around emulsion droplets and thus providing better stability. At low pHs and high BSA/SBP ratios, that is, mainly within the unstable region of intermolecular insoluble complexes, emulsions prepared are extremely unstable due to bridging flocculation between emulsion droplets.     

Latex-particle-stabilized emulsions of anti-Bancroft type

Here, we investigate water-in-oil (W/O) emulsions that are stabilized by polystyrene latex particles with sulfate surface groups. The particles, which play the role of emulsifier, are initially contained in the disperse (water) phase. The existence of such emulsions formally contradicts the empirical Bancroft rule. Theoretical considerations predict that the drop diameter has to be inversely proportional to the particle concentration, but should be independent of the volume fraction of water. In addition, there should be a second emulsification regime, in which the drop diameter is determined by the input mechanical energy during the homogenization. The existence of these two regimes has been experimentally confirmed, and the obtained data agree well with the theoretical model. Stable W/O emulsions have been produced with hexadecane and tetradecane, while, in the case of more viscous and polar oils (soybean and silicone oil), the particles enter into the oily phase, and Pickering emulsions cannot be obtained. The formation of stable emulsions demands the presence of a relatively high concentration of electrolyte that lowers the electrostatic barrier to particle adsorption at the oil-water interface. Because the attachment of particles at the drop surfaces represents a kind of coagulation, it turns out that the Schulze-Hardy rule for the critical concentration of coagulation is applicable also to emulsification, which has been confirmed with suspensions containing Na(+), Mg(2+), and Al(3+) counterions. The increase of the particle and electrolyte concentrations and the decrease of the volume fraction of water are other factors that facilitate emulsification in the investigated system. To quantify the combined action of these factors, an experimental stability-instability diagram has been obtained.     

Colloidal interactions between asphaltene surfaces in aqueous solutions

Asphaltene at oil/water interfaces plays a dominant role in the recovery of crude oil. In this study, asphaltene monolayer films were deposited on hydrophobic silicon wafers and silica spheres from oil-water interfaces using a Langmuir interfacial trough. The morphology of the deposited asphaltene films was characterized with an atomic force microscope (AFM). The colloidal forces between the prepared asphaltene films in aqueous solutions were measured with AFM to shed light on the stabilization of water or oil droplets coated with asphaltene films. Factors such as solution pH, KCl concentration, calcium addition, and temperature all showed a strong impact on colloidal forces between the prepared asphaltene films. The findings provided a better understanding of asphaltene interfacial films at an oil/water interface in stabilizing bitumen-in-water and water-in-bitumen emulsions.     

Long-range attraction between surfaces: existence and amplitude?

The possible occurrence of a long-range attraction between hydrophobic surfaces is fundamental for understanding the kinetics of protein folding or self-assembling structures, such as biological membranes, the stability of emulsions and inorganic dispersions. Direct force measurements have revealed the presence in water of a long-range attraction between macroscopic and hydrophobic surfaces. Nevertheless, the existence of this so-called ‘hydrophobic force’ for smaller objects is still under discussion. For macroscopic surfaces, it appears that electrostatic contributions due to surface heterogeneities and gas effects and/or bubble bridging have to be taken into account, but do they define an intrinsic ‘hydrophobic force’? For charged colloidal particles, theoretical predictions of electrostatic attraction and a phase separation when the counterions are multivalent, are partially confirmed by experiments, and recent experimental evidences of an attraction in a confined geometry put an exciting challenge for theoreticians.     

Effect of oil soluble surfactant in emulsions stabilised by clay particles

Although surfactants and particles are often mixed together in emulsions, the contribution of each species to the stabilisation of the oil-water interface is poorly understood. We report the results of investigations into the formation of emulsions from solutions of surfactant in oil and aqueous suspensions of laponite. Depending on the salt concentration in the aqueous suspensions, the laponite dispersed as individual disc-shaped particles, 30 nm in diameter, or flocculated into aggregates tens of micrometres in diameter. At the concentrations studied, the flocculated particles alone stabilized oil-in-water emulsions. Synergistic interactions between the particles and octadecylamine at the oil-water interface reduced the average emulsion drop size, while antagonistic interactions with octadecanoic acid enhanced coalescence processes in the emulsions. The state of particle dispersion had dramatic effects on the emulsions formed. Measurements of the oil-water interfacial tension revealed the origins of the interactions between the surfactants and particles.