Molecular details of ovalbumin-pectin complexes at the air/water interface: a spectroscopic study

To stabilize air-water interfaces, as in foams, the adsorption of surface-active components is a prerequisite. An approach to controlling the surface activity of proteins is noncovalent complex formation with a polyelectrolyte in the bulk phase. The molecular properties of egg white ovalbumin in a complex with pectin in the bulk solution and at air/water interfaces were studied using drop tensiometry (ADT) and time-resolved fluorescence anisotropy techniques. The complex formation of ovalbumin with pectin in the bulk resulted in the formation of a compact structure with a different spatial arrangement depending on the protein/pectin ratio. Complex formation did not provide an altered protein structure, whereas the conformational stability was slightly increased in the complex. In excess pectin, an overall condensed complex structure is formed, whereas at limited pectin concentrations the structure of the complex is more "segmental". The characteristics of these structures did not depend on pH in the 7.0 to 4.5 regime. Interaction with pectin in the bulk solution resulted in a significantly slower adsorption of the protein to the air/water interface. The limited mobility of the protein at the interface was found for both ovalbumin and ovalbumin-pectin complexes. From both the rotational dynamics and total fluorescence properties of the protein in the absence and presence of pectin, it was suggested that the complex does not dissociate at the interface. Ovalbumin in the complex retains its initial "aqueous" microenvironment at the interface, whereas in the absence of pectin the microenvironment of the protein changed to a more nonpolar one. This work illustrates a more general property of polyelectrolytes, namely, the ability to retain a protein in its microenvironment. Insight into this property provides a new tool for better control of the surface activity of complex biopolymer systems.     

Quantitative description of the relation between protein net charge and protein adsorption to air-water interfaces

In this study a set of chemically engineered variants of ovalbumin was produced to study the effects of electrostatic charge on the adsorption kinetics and resulting surface pressure at the air-water interface. The modification itself was based on the coupling of succinic anhydride to lysine residues on the protein surface. After purification of the modified proteins, five homogeneous batches were obtained with increasing degrees of modification and zeta-potentials ranging from -19 to -26 mV (-17 mV for native ovalbumin). These batches showed no changes in secondary, tertiary, or quaternary structure compared to the native protein. However, the rate of adsorption as measured with ellipsometry was found to decrease with increasing net charge, even at the initial stages of adsorption. This indicates an energy barrier to adsorption. With the use of a model based on the random sequential adsorption model, the energy barrier for adsorption was calculated and found to increase from 4.7 kT to 6.1 kT when the protein net charge was increased from -12 to -26. A second effect was that the increased electrostatic repulsion resulted in a larger apparent size of the adsorbed proteins, which went from 19 to 31 nm2 (native and highest modification, respectively), corresponding to similar interaction energies at saturation. The interaction energy was found to determine not only the saturation surface load but also the surface pressure as a function of the surface load. This work shows that, in order to describe the functionality of proteins at interfaces, they can be described as hard colloidal particles. Further, it is shown that the build-up of protein surface layers can be described by the coulombic interactions, exposed protein hydrophobicity, and size.     

Modulating surface rheology by electrostatic protein/polysaccharide interactions

There is a large interest in mixed protein/polysaccharide layers at air-water and oil-water interfaces because of their ability to stabilize foams and emulsions. Mixed protein/polysaccharide adsorbed layers at air-water interfaces can be prepared either by adsorption of soluble protein/polysaccharide complexes or by sequential adsorption of complexes or polysaccharides to a previously formed protein layer. Even though the final protein and polysaccharide bulk concentrations are the same, the behavior of the adsorbed layers can be very different, depending on the method of preparation. The surface shear modulus of a sequentially formed beta-lactoglobulin/pectin layer can be up to a factor of 6 higher than that of a layer made by simultaneous adsorption. Furthermore, the surface dilatational modulus and surface shear modulus strongly (up to factors of 2 and 7, respectively) depend on the bulk -lactoglobulin/pectin mixing ratio. On the basis of the surface rheological behavior, a mechanistic understanding of how the structure of the adsorbed layers depends on the protein/polysaccharide interaction in bulk solution, mixing ratio, ionic strength, and order of adsorption to the interface (simultaneous or sequential) is derived. Insight into the effect of protein/polysaccharide interactions on the properties of adsorbed layers provides a solid basis to modulate surface rheological behavior.     

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behaviour of MWP/Ps systems under conditions in which biopolymers can saturate the air-water interface on their own. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Two MWP samples, β-lactoglobulin (β-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air-water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behaviour (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configurational rearrangement at the air-water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air-water interface (antagonistic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP (β-LG and WPC).     

Dynamic properties of soy globulin adsorbed films at the air-water interface

In this paper we present surface dilatational properties of soy globulins (beta-conglycinin, glycinin, and reduced glycinin with 10 mM of dithiothreitol (DTT)) adsorbed onto the air-water interface, as a function of adsorption time. The experiments were performed at constant temperature (20 degrees C), pH (8.0), and ionic strength (0.05 M). The surface rheological parameters were measured as a function of protein concentration (ranging from 1 to 1x10(-3)% wt/wt). We found that the surface dilatational modulus, E, increases, and the phase angle, phi, decreases with time, theta, which may be associated with protein adsorption. These phenomena have been related to protein adsorption, unfolding, and/or protein-protein interactions (at long-term adsorption) as a function of protein concentration in solution. From a rheological point of view, the surface viscoelastic characteristics of soy globulin films adsorbed at the air-water interface are practically elastic. The main conclusion is that the dilatational properties of the adsorbed films depend on the molecular structure of the protein.     

Adsorption of nonionic mixtures at the air-water interface: effects of temperature and electrolyte

Specular neutron reflection has been used to investigate the effects of temperature and added electrolyte on the adsorption of nonionic surfactants and nonionic surfactant mixtures at the air-water interface. For the alkyl poly-oxyethylene oxide nonionic surfactants, C(n)EO(m), the adsorption at the air-water interface is independent of temperature for surfactants with shorter ethylene oxide groups, whereas there is an increasing tendency for increased adsorption with temperature for surfactants with longer ethylene oxide groups. The addition of "salting in" (sodium thiocyanate, NaSCN) and "salting out" (sodium chloride, NaCl, sodium sulphate, Na2SO4) electrolyte results in reduced and enhanced adsorption, respectively, for C12EO8, whereas both types of electrolyte result in enhanced adsorption for C12EO12. The addition of electrolyte does not substantially alter the temperature dependence of the adsorption of the pure monolayers. For the nonionic mixtures of C12EO3/C12EO8 increasing temperature results in a surface richer in the least surface-active component, C12EO8. For the same nonionic mixture, the addition of "salting in" and "salting out" electrolyte results in an reduced and increased adsorption, respectively. The addition of "salting in" electrolyte results in a surface more rich in C12EO3, whereas for the addition of both "salting in" and "salting out" electrolyte the surface composition is essentially unaltered.     

Mechanical properties of interfacial films formed by lysozyme self-assembly at the air-water interface

We present the first characterization of the mechanical properties of lysozyme films formed by self-assembly at the air-water interface using the Cambridge interfacial tensiometer (CIT), an apparatus capable of subjecting protein films to a much higher level of extensional strain than traditional dilatational techniques. CIT analysis, which is insensitive to surface pressure, provides a direct measure of the extensional stress-strain behavior of an interfacial film without the need to assume a mechanical model (e.g., viscoelastic), and without requiring difficult-to-test assumptions regarding low-strain material linearity. This testing method has revealed that the bulk solution pH from which assembly of an interfacial lysozyme film occurs influences the mechanical properties of the film more significantly than is suggested by the observed differences in elastic moduli or surface pressure. We have also identified a previously undescribed pH dependency in the effect of solution ionic strength on the mechanical strength of the lysozyme films formed at the air-water interface. Increasing solution ionic strength was found to increase lysozyme film strength when assembly occurred at pH 7, but it caused a decrease in film strength at pH 11, close to the pI of lysozyme. This result is discussed in terms of the significant contribution made to protein film strength by both electrostatic interactions and the hydrophobic effect. Washout experiments to remove protein from the bulk phase have shown that a small percentage of the interfacially adsorbed lysozyme molecules are reversibly adsorbed. Finally, the washout tests have probed the role played by additional adsorption to the fresh interface formed by the application of a large strain to the lysozyme film and have suggested the movement of reversibly bound lysozyme molecules from a subinterfacial layer to the interface.     

Effect of denaturation by preheating on the foam fractionation behavior of ovalbumin

Ovalbumin is a globular protein. When it is denatured, it can produce molecular species with different conformational states, each of which has different adsorption properties at a gas-liquid interface. Such changes in adsorption can then affect the foaming behaviors of ovalbumin. Results of semi-batch foam fractionation of both native and denatured ovalbumin aqueous solutions are reported in this paper, along with possible relationships between denaturation and foam fractionation outcomes, such as the enrichment ratio and mass recovery. Bubble size and foam stability are determined in the experiments to show the effect of denaturation on these measured parameters in this system. The relationships between the bubble size, void fraction, and ovalbumin enrichment are also reported to reflect the effect of the presence of denatured species.     

Adsorption of protein-surfactant complexes at the water/oil interface

Interfacial tension measurements have been performed at the water/hexane interface on mixtures of the bovine milk protein β-lactoglobulin and positively charged cationic surfactants (alkytrimethylammonium bromides). The addition of surfactants with different chain lengths leads to the formation of protein-surfactant complexes with different adsorption properties as compared to those of the single protein. In this study, the formation of complexes has been observed clearly for protein-long chain surfactant (TTAB and CTAB) mixtures, which has shown in addition to specific electrostatic interactions the relevance of hydrophobic interactions between surfactant molecules and the protein. The modeling of interfacial tension data by using a mixed adsorption model provides a quantitative understanding of the mixture behavior. Indeed, the value of the adsorption constant of the protein obtained in the presence of surfactants has strongly varied as compared to the single protein. Actually, this parameter which represents the affinity of the molecule for the interface is representative of the hydrophobic character of the compound and so of its surface activity. Even if a more hydrophobic and more surface active protein-surfactant complex has been formed, the replacement of this complex from the interface by surfactants close to their cmc was observed.     

Adsorption kinetics of a fluorescent dye in a long chain fatty acid matrix

This work reports the adsorption kinetics of a highly fluorescent laser dye rhodamine B (RhB) in a preformed stearic acid (SA) Langmuir monolayer. The reaction kinetics was studied by surface pressure-time (π-t) curve at constant area and in situ fluorescence imaging microscopy (FIM). Increase in surface pressure (at constant area) with time as well as increase in surface coverage of monolayer film at air-water interface provide direct evidence for the interaction. ATR-FTIR spectra also supported the interaction and consequent complexation in the complex films. UV-vis absorption and Fluorescence spectra of the complex Langmuir-Blodgett (LB) films confirm the presence of RhB molecules in the complex films transferred onto solid substrates. The outcome of this work clearly shows successful incorporation of RhB molecules into SA matrix without changing the photophysical characteristics of the dye, thus making the dye material as LB compatible.     

Miscibility of binary monolayers at the air-water interface and interaction of protein with immobilized monolayers by surface plasmon resonance technique

The miscibility and stability of the binary monolayers of zwitterionic dipalmitoylphosphatidylcholine (DPPC) and cationic dioctadecyldimethylammonium bromide (DOMA) at the air-water interface and the interaction of ferritin with the immobilized monolayers have been studied in detail using surface pressure-area isotherms and surface plasmon resonance technique, respectively. The surface pressure-area isotherms indicated that the binary monolayers of DPPC and DOMA at the air-water interface were miscible and more stable than the monolayers of the two individual components. The surface plasmon resonance studies indicated that ferritin binding to the immobilized monolayers was primarily driven by the electrostatic interaction and that the amount of adsorbed protein at saturation was closely related not only to the number of positive charges in the monolayers but also to the pattern of positive charges at a given mole fraction of DOMA. The protein adsorption kinetics was determined by the properties of the monolayers (i.e., the protein-monolayer interaction) and the structure of preadsorbed protein molecules (i.e., the protein-protein interaction).     

Adsorption behavior of hydrophobin and hydrophobin/surfactant mixtures at the solid-solution interface

The adsorption of surface-active protein hydrophobin, HFBII, and HFBII/surfactant mixtures at the solid-solution interface has been studied by neutron reflectivity, NR. At the hydrophilic silicon surface, HFBII adsorbs reversibly in the form of a bilayer at the interface. HFBII adsorption dominates the coadsorption of HFBII with cationic and anionic surfactants hexadecyltrimethyl ammonium bromide, CTAB, and sodium dodecyl sulfate, SDS, at concentrations below the critical micellar concentration, cmc, of conventional cosurfactants. For surfactant concentrations above the cmc, HFBII/surfactant solution complex formation dominates and there is little HFBII adsorption. Above the cmc, CTAB replaces HFBII at the interface, but for SDS, there is no affinity for the anionic silicon surface hence there is no resultant adsorption. HFBII adsorbs onto a hydrophobic surface (established by an octadecyl trimethyl silane, OTS, layer on silicon) irreversibly as a monolayer, similar to what is observed at the air-water interface but with a different orientation at the interface. Below the cmc, SDS and CTAB have little impact upon the adsorbed layer of HFBII. For concentrations above the cmc, conventional surfactants (CTAB and SDS) displace most of the HFBII at the interface. For nonionic surfactant C(12)E(6), the pattern of adsorption is slightly different, and although some coadsorption at the interface takes place, C(12)E(6) has little impact on the HFBII adsorption.     

Adsorption kinetics of n-nonyl-beta-D-glucopyranoside at the air-water interface studied by infrared reflection absorption spectroscopy

The adsorption of the surfactant n-nonyl-beta-D-glucopyranoside at the air-water interface after injection of the surfactant into the subphase was studied by infrared reflection absorption spectroscopy. In the first part, we investigated the equilibrium adsorption of n-nonyl-beta-D-glucopyranoside and the Gibbs adsorption isotherm was measured by applying the film balance technique. In the second part, the adsorption kinetics was followed by changes in the surface pressure and in the intensities of the OH band, which is related to the layer thickness, and the CH(2) antisymmetric stretching vibrational band. During an induction period, when the molecules are still highly diluted and the surface pressure is low, they are oriented parallel to the air-water interface. IR band simulations for the CH(2) antisymmetric stretching vibrational band support the idea of horizontally oriented molecules at the air-water interface. Later on, when more molecules are adsorbed to the air-water interface, they suddenly rearrange to an upright orientation as indicated by changes of the OH and the CH(2) bands. The observations are discussed in comparison to results obtained for the adsorption kinetics of n-decyl-beta-D-maltopyranoside, n-dodecyl-beta-D-maltopyranoside, and sodium dodecyl sulfate.     

Behavior of pH-sensitive core shell particles at the air-water interface

In this article, the adsorption of latex core-responsive polymer-shell nanoparticles at the air-water interface is investigated using a Langmuir trough. Phase transition isotherms are used to explore their responsive behavior at the interface as a function of changes in the pH of the subphase. By adjusting the pH of the water prior to particle deposition, we probe the effect of the stabilizing polymer wetting by the water subphase on the stability of these particles at the air-water interface. In addition, by initially compressing a stable film of adsorbed particles and then subsequently changing the pH of the subphase we study desorption of these particles into the water phase.     

Structure of mixed beta-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study

Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formation history of the layers. In this study complexes of beta-lactoglobulin (positively charged at pH 4.5) and low methoxyl pectin (negatively charged) were formed at two mixing ratios, resulting in negatively charged and nearly neutral complexes. Neutron reflection showed that adsorption of negative complexes leads to more diffuse layers at the air/water interface than adsorption of neutral complexes. Besides (simultaneous) adsorption of protein/polysaccharide complexes, a mixed layer can also be formed by adsorption of (protein/)polysaccharide (complexes) to a pre-formed protein layer (sequential adsorption). Despite similar bulk concentrations, adsorbed layer density profiles of simultaneously and sequentially formed layers were persistently different, as illustrated by neutron reflection analysis. Time resolved fluorescence anisotropy showed that the mobility of protein molecules at an air/water interface is hampered by the presence of pectin. This hampered mobility of protein through a complex layer could account for differences observed in density profiles of simultaneously and sequentially formed layers. These insights substantiated the previously proposed organisations of the different adsorbed layers based on surface rheological data.     

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme

Identification of the key physicochemical parameters of proteins that determine their interfacial properties is still incomplete and represents a real stake challenge, especially for food proteins. Many studies have thus consisted in comparing the interfacial behavior of different proteins, but it is difficult to draw clear conclusions when the molecules are completely different on several levels. Here the adsorption process of a model protein, the hen egg-white lysozyme, and the same protein that underwent a thermal treatment in the dry state, was characterized. The consequences of this treatment have been previously studied: net charge and hydrophobicity increase and lesser protein stability, but no secondary and tertiary structure modification (Desfougères, Y.; Jardin, J.; Lechevalier, V.; Pezennec, S.; Nau, F. Biomacromolecules 2011, 12, 156-166). The present study shows that these slight modifications dramatically increase the interfacial properties of the protein, since the adsorption to the air-water interface is much faster and more efficient (higher surface pressure). Moreover, a thick and strongly viscoelastic multilayer film is created, while native lysozyme adsorbs in a fragile monolayer film. Another striking result is that completely different behaviors were observed between two molecular species, i.e., native and native-like lysozyme, even though these species could not be distinguished by usual spectroscopic methods. This suggests that the air-water interface could be considered as a useful tool to reveal very subtle differences between protein molecules.     

Self-organization of low-symmetry adjacent-type metallophthalocyanines having branched alkyl chains

Low-symmetry, adjacent-type metallophthalocyanines 1 and 2 with four branched alkyl chains on one side and a chiral bridging segment on the other were synthesized, and their self-organization properties were investigated. The synthesized adjacent-type phthalocyanines were liquid-crystalline and exhibited a phase transition from the crystalline phase to the mesophase below room temperature. X-ray diffraction indicated that the molecules are stacked in one-dimensional columnar aggregates with a hexagonal arrangement. The self-organization behavior of zinc complex 1 and cobalt complex 2 was also investigated with a monolayer experiment at the air-water interface. The adjacent-type phthalocyanines formed a stable monolayer at the air-water interface, and the monolayers could be transferred onto quartz substrates by a Y-type deposition. UV-vis, XRD, and CD measurements for the resulting Langmuir-Blodgett films indicated that 1 and 2 had different molecular orientations.     

Phosvitin-calcium aggregation and organization at the air-water interface

Phosvitin, an egg yolk protein constituted by 50% of phosphorylated serines, presents good emulsifying properties whereas its interfacial properties are not yet clearly elucidated and remain object of discussion. Phosvitin has a high charge density and naturally forms aggregates through phosphocalcic bridges in egg yolk. This high charge density, doubled by this capacity to aggregate, limits the adsorption of the protein at the air-water interface. In this work, we investigated the aggregation impact by calcium ions on the organization of the phosvitin interfacial film using the atomic force microscopy. Phosvitin interfacial films without calcium ions are compared to phosvitin interfacial films formed in the presence of calcium ions in the subphase. We demonstrated that phosvitin is able to anchor at air-water interfaces in spite of its numerous negative charges. In the compression isotherm a transition was observed just before 28 mN/m signifying a possible modification of the interfacial film structure or organization. Calcium ions induce a reorganization towards a greater compaction of the phosvitin interfacial film even at low surface pressure. In conclusion we suggest that, in diluted regime, phosvitin molecules could adsorb by their two hydrophobic extremities exhibiting loops in the aqueous phase, whereas in concentred regime (high interfacial concentration) it would be adsorbed at the interface by only one extremity (brush model).     

Directed disassembly of an interfacial rubisco protein network

We present the first study of the directed disassembly of a protein network at the air-water interface by the synergistic action of a surfactant and an enzyme. We seek to understand the fundamentals of protein network disassembly by using rubisco adsorbed at the air-water interface as a model. We propose that rubisco adsorption at the air-water interface results in the formation of a fishnet-like network of interconnected protein molecules, capable of transmitting lateral force. The mechanical properties of the rubisco network during assembly and disassembly at the air-water interface were characterized by direct measurement of laterally transmitted force through the protein network using the Cambridge interfacial tensiometer. We have shown that, when used individually, either 2 ppm of the surfactant, sodium dodecyl benzyl sulfonate (SDOBS), or 2 ppm of the enzyme, subtilisin A (SA), were insufficient to completely disassemble the rubisco network within 1 h of treatment. However, a combination of 2 ppm SDOBS and 2 ppm SA led to almost complete disassembly within 1 h. Increasing the concentration of SA in the mixture from 2 to 10 ppm, while keeping the SDOBS concentration constant, significantly decreased the time required to completely disassemble the rubisco network. Furthermore, the initial rate of network disassembly using formulations containing SDOBS was surprisingly insensitive to this increase in SA concentration. This study gives insight into the role of lateral interactions between protein molecules at interfaces in stabilizing interfacial protein networks and shows that surfactant and enzyme working in combination proves more effective at disrupting and mobilizing the interfacial protein network than the action of either agent alone.     

Effect of H(2)O-CO(2) organization on ovalbumin adsorption at the supercritical CO(2)-water interface

We have studied the formation of water-CO(2) interfaces in the presence of different concentrations of ovalbumin (OVA) by tensiometry and by means of interfacial rheological measurements to obtain some information on the capacity of protein film to stabilize H(2)O in CO(2) emulsion. The formation of pure water-CO(2) interface can be described as a two-step phenomenon.(1) The CO(2) molecules adsorb onto the water surface and then a reorganization of the interface creates a H(2)O-CO(2) cluster network. This organization occurs at a temperature (40 degrees C) higher than the higher temperature limit (10 degrees C) allowing the formation of crystalline structure called CO(2) clathrate.(2) Our results show that ovalbumin adsorption from bulk concentrations higher than 0.0229 g/L inhibits the cluster formation for a CO(2) pressure less than 80 bar. However, for lower concentrations, the more the CO(2) pressure is close to 80 bar, the more OVA adsorption is reduced by the H(2)O-CO(2) cluster network. Moreover, from a pressure of 90 bar, the affinity of OVA for the interface increases and mixed films made of protein molecules and clusters are obtained for the OVA concentrations lower than 1 g/L.