Self-assembly of hydrophobin protein rodlets studied with atomic force spectroscopy in dynamic mode

We have investigated the self-assembling properties of the class I hydrophobin Vmh2 isolated from the fungus Pleurotus ostreatus. Five different hydrophobin self assembled samples including monolayers, bilayers, and rodlets have been prepared by Langmuir technique and studied at the nanoscale. Local wettability and visco-elasticity of the different hydrophobins samples were obtained from atomic force spectroscopy experiments in dynamic mode performed at different, controlled relative humidity (RH) values. It was found that hydrophobins assembled either in rodlets or in bilayer films, display similar hydropathicity and viscoelasticity in contrast to the case of monolayers, whose hydropathicity and viscoelasticity depend on the adopted preparation method (Langmuir-Blodgett or Langmuir-Schaeffer). The comparison with monolayers properties evidences a rearrangement of the bilayers adsorbed onto solid substrates. It is shown that this rearrangement leads to the formation of a stable hydrophobic film, and that the rodlets structure consists in fragments of restructured proteins bilayers. Our results support the hypothesis that the observed variations in the viscoelastic properties could be ascribed to the localization of the large flexible loop, typical of Class I hydrophobins which appears free at the air interface for LB monolayers but not for the other samples. These findings should now serve future developments and applications of hydrophobin films beyond the archetypal monolayer.     

Self-assembly of class II hydrophobins on polar surfaces

Hydrophobins are structural proteins produced by filamentous fungi that are amphiphilic and function through self-assembling into structures such as membranes. They have diverse roles in the growth and development of fungi, for example in adhesion to substrates, for reducing surface tension to allow aerial growth, in forming protective coatings on spores and other structures. Hydrophobin membranes at the air-water interface and on hydrophobic solids are well studied, but understanding how hydrophobins can bind to a polar surface to make it more hydrophobic has remained unresolved. Here we have studied different class II hydrophobins for their ability to bind to polar surfaces that were immersed in buffer solution. We show here that the binding under some conditions results in a significant increase of water contact angle (WCA) on some surfaces. The highest contact angles were obtained on cationic surfaces where the hydrophobin HFBI has an average WCA of 62.6° at pH 9.0, HFBII an average of 69.0° at pH 8.0, and HFBIII had an average WCA of 61.9° at pH 8.0. The binding of the hydrophobins to the positively charged surface was shown to depend on both pH and ionic strength. The results are significant for understanding the mechanism for formation of structures such as the surface of mycelia or fungal spore coatings as well as for possible technical applications.     

Self-assembled bilayers from the protein HFBII hydrophobin: nature of the adhesion energy

The hydrophobins are a class of amphiphilic proteins which spontaneously adsorb at the air/water interface and form elastic membranes of high mechanical strength as compared to other proteins. The mechanism of hydrophobin adhesion is of interest for fungal biology and for various applications in electronics, medicine, and food industry. We established that the drainage of free foam films formed from HFBII hydrophobin solutions ends with the appearance of a 6 nm thick film, which consists of two layers of protein molecules, that is, it is a self-assembled bilayer (S-bilayer), with hydrophilic domains pointing inward and hydrophobic domains pointing outward. Its formation is accompanied by a considerable energy gain, which is much greater than that typically observed with free liquid films. The experiments at different pH show that this attraction between the "hydrophilic" parts of the HFBII molecules is dominated by the short-range hydrophobic interaction rather than by the patch-charge electrostatic attraction.     

Layer thickness of hydrophobin films leads to oscillation in wettability

In nanobiotechnology, the properties of surfaces are often key to sensor applications. If analytes possess a low tolerance or affinity regarding the sensory substrate (surface), then the setup of mediators may be indicated. Hydrophobins enable biocompatible surface functionalization without significant restrictions of the physicochemical substrate properties. Because of the imperfect formation of hydrophobin films, a high variation in surface properties is observed. In this study, we report on the relation between the film thickness of hydrophobin-coated solid surfaces and their wettability. We found that the wettability of protein-coated surfaces strictly depends on the amount of adsorbed protein, as reflected in an oscillation of the contact angles of hydrophobin-coated silicon wafers. Fusion proteins of Ccg2 and HFBI, representatives of class I and II hydrophobins, document the influence of fused peptide tags on the wettability. The orientation of the first crystal nuclei plays a decisive role in the formation of the growing hydrophobin layers. Here, a simple method of deducing the film thickness of hydrophobin assemblies on solid surfaces is presented. The determination of the static contact angle allows the prediction of which part of the protein is exposed to possible analytes.     

静电力驱动蛋白质在疏水蛋白表面的吸附

疏水蛋白是丝状真菌产生的一种外泌蛋白质, 它们可以在不同表面形成双亲性蛋白膜. 疏水蛋白也是一种优良的蛋白质固定化基质, 然而蛋白质在疏水蛋白表面吸附的驱动机制却是未知的. 本文系统研究了不同pH和离子浓度下蛋白质在疏水蛋白表面的吸附. 首先, 用石英晶体微天平技术研究了不同pH和离子浓度下, Ⅰ型疏水蛋白HGFI和Ⅱ型疏水蛋白HFBI在聚苯乙烯表面的吸附. 结果发现, pH和离子强度对HGFI在聚苯乙烯表面的吸附影响较大, 对HFBI的吸附影响与HGFI相比则较小; HGFI在聚苯乙烯表面主要形成的是弹性膜, 而HFBI在聚苯乙烯表面主要形成的是刚性膜. 随后又研究了不同pH和离子浓度下牛血清白蛋白(BSA)和亲和素(Avidin)在HGFI和HFB上吸附, 结果表明, pH和离子强度对BSA和Avidin在HGFI和HFB上吸附有显著影响, 说明BSA和Avidin在两种疏水蛋白上吸附的主要驱动力为静电力. 本文研究结果为实现疏水蛋白表面可控地固定蛋白质提供了理论指导.     

Zeta potential measurement for air bubbles in protein solutions

Protein adsorption at gas-liquid interfaces is important in a number of processes including foam formation in bioreactors, foam fractionation for protein recovery, and production of protein based food and drinks. The physical properties of the gas-liquid interface will influence foam stability; important properties will include both surface rheological and electrokinetic properties. While surface rheological properties of gas-protein solution interfaces have been reported, there are no published values for electrokinetic properties at such interfaces. In this paper, zeta potential values of gas bubbles in solutions of three proteins, measured using a microelectrophoresis technique, are reported. The three proteins chosen were BSA, beta-casein, and lysozyme; these proteins have all been used previously in protein foaming studies. The effect of protein concentration and ionic strength is considered. For BSA and beta-casein, zeta potential was found to increase with increasing protein concentration and ionic strength. For air bubbles in lysozyme solutions, measured zeta potential was zero. zeta potential values for air bubbles in some binary protein mixtures are also presented.     

Molecular simulation of protein adsorption and conformation at gas-liquid,liquid–liquid and solid–liquid interfaces

The adsorption of proteins at surfaces and interfaces is important in a wide range of industries. Understanding and controlling the conformation of adsorbed proteins at surfaces is critical to stability and function in many technological applications including foods and biomedical testing kits or sensors. Studying adsorbed protein conformation is difficult experimentally and so over the past few decades researchers have turned to computer simulation methods to give information at the atomic level on this important area. In this review we summarize some of the significant simulation work over the past four years at both fluid (liquid–liquid and gas–liquid interfaces) and solid–liquid interfaces. Of particular significance is the work on surfactant proteins such as fungal hydrophobins, ranspumin-2 from the túngara frog and the bacteria protein BslA. These have evolved unique structures impart very high surface-active properties to the molecules. A highlight is the elucidation of the clam-shell unhinging mechanism of ranspumin-2 adsorption to the gas–liquid interface that is responsible for its adsorption to and stabilization of the air bubbles in túngara frog foam nests.     

Effects of perfluorocarbon gases on the size and stability characteristics of phospholipid-coated microbubbles: osmotic effect versus interfacial film stabilization

Micrometer-sized bubbles coated with phospholipids are used as contrast agents for ultrasound imaging and have potential for oxygen, drug, and gene delivery and as therapeutic devices. An internal perfluorocarbon (FC) gas is generally used to stabilize them osmotically. We report here on the effects of three relatively heavy FCs, perfluorohexane (F-hexane), perfluorodiglyme (F-diglyme ), and perfluorotriglyme (F-triglyme), on the size and stability characteristics of microbubbles coated with a soft shell of dimyristoylphosphatidylcholine (DMPC) and on the surface tension and compressibility of DMPC monolayers. Monomodal populations of small bubbles (~1.3 ± 0.2 μm in radius, polydispersivity index ~8%) were prepared by sonication, followed by centrifugal fractionation. The mean microbubble size, size distribution, and stability were determined by acoustical attenuation measurements, static light scattering, and optical microscopy. The half-lives of F-hexane- and F-diglyme-stabilized bubbles (149 ± 8 and 134 ± 3 min, respectively) were about 2 times longer than with the heavier F-triglyme (76 ± 7 min) and 4-5 times longer than with air (34 ± 3 min). Remarkably, the bubbles are smaller than the minimal size values calculated assuming that the bubbles are stabilized osmotically by the insoluble FC gases. Particularly striking is that bubbles 2 orders of magnitude smaller than the calculated collapse radius can be prepared with F-triglyme, while its very low vapor pressure prohibits any osmotic effect. The interface between an aqueous DMPC dispersion and air, or air (or N(2)) saturated with the FCs, was investigated by tensiometry and by Langmuir monolayer compressions. Remarkably, after 3 h, the tensions at the interface between an aqueous DMPC dispersion (0.5 mmol L(-1)) and air were lowered from ~50 ± 1 to ~37 ± 1 mN m(-1) when F-hexane and F-diglyme were present and to ~40 ± 1 mN m(-1) for F-triglyme. Also noteworthy, the adsorption kinetics of DMPC at the interface, as obtained by dynamic tensiometry, were accelerated up to 3-fold when the FC gases were present. The compression isotherms show that all these FC gases significantly increase the surface pressure (from ~0 to ~10 mN m(-1)) at large molecular areas (70 ?(2)), implying their incorporation into the DMPC monolayer. All three FC gases increase the monolayer's collapse pressures significantly (~61 ± 2 mN m(-1)) as compared to air (~54 ± 2 mN m(-1)), providing for interfacial tensions as low as ~11 mN m(-1) (vs ~18 mN m(-1) in their absence). The FC gases increase the compressibility of the DMPC monolayer by 20-50%. These results establish that, besides their osmotic effect, FC gases contribute to bubble stabilization by decreasing the DMPC interfacial tension, hence reducing the Laplace pressure. This contribution, although significant, still does not suffice to explain the large discrepancy observed between calculated and experimental bubble half-lives. The case of F-triglyme, which has no osmotic effect, indicates that its effects on the DMPC shell (increased collapse pressure, decreased interfacial tension, and increased compressibility) contribute to bubble stabilization. F-hexane and F-diglyme provided both the smallest mean bubble sizes and the longest bubble half-lives.     

Hydrophobins: Proteins that self assemble at interfaces

Hydrophobins are surface active proteins that are produced by filamentous fungi. They are interesting from a Surf Sci point of view because some of their properties as surface active proteins are quite spectacular. In this review, recent advances in understanding these properties will be surveyed. We will attempt to define what the properties are that make them unique. As an understanding of both structure and function of hydrophobins is emerging we see that this is paving the way for industrial applications as well as an understanding of their biological functions.

Major recent advances

Recently there has been a clear increase in attempts to use hydrophobins in applications. We are starting to understand their unique properties as surfactants and especially applications related to the stability and development of foams and various surface treatments are emerging. There are several new reports on molecular structures as well on mechanisms of self-assembly. Hydrophobins have functions in biology that are far from understood, but also here techniques are developing and a broader understanding is emerging.     

Surface modification using a novel type I hydrophobin HGFI

Surface wettability conversion with hydrophobins is important for its applications in biodevices. In this work, the application of a type I hydrophobin HGFI in surface wettability conversion on mica, glass, and poly(dimethylsiloxane) (PDMS) was investigated. X-ray photoelectron spectroscopy (XPS) and water-contact-angle (WCA) measurements indicated that HGFI modification could efficiently change the surface wettability. Data also showed that self-assembled HGFI had better stability than type II hydrophobin HFBI. Protein patterning and the following immunoassay illustrated that surface modification with HGFI should be a feasible strategy for biosensor device fabrication. Figure A hydrophobin HGFI has been applied into surface wettability conversion for protein immobilization Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Coalescence of protein-stabilized bubbles undergoing expansion at a simultaneously expanding planar air-water interface

A novel design of apparatus is described that allows observation of the coalescence stability of bubbles at a planar interface when the planar interface and the bubble surface both expand. Bubbles are introduced beneath the planar air-water interface contained within a square barrier made of perfluorocarbon rubber. The bubbles are then expanded by reducing the air pressure above the interface, while at the same time the rubber barrier is mechanically expanded, maintaining its square shape, to give the same rate and extent of expansion of the planar interface. The area can typically be increased by a factor of three over time scales as short as 0.2 s. This arrangement has been designed to mimic the behavior of aerated products when they exit from a pressurized aeration unit or product dispenser. Compared to results obtained via a previous technique, where it was only possible to expand the bubbles but not the planar interface, the bubbles are less stable. The apparatus has been used to compare the stabilizing effects of ovalbumin, beta-lactoglobulin, whey protein isolate, and sodium caseinate, in a model aqueous food system thickened with 40% invert sugar. Stability improved with increasing concentration of all the proteins and with a decrease in expansion rate, but considerable instability remained even at protein concentrations as high as 4 to 6 wt % and also at very low expansion rates, though the systems were stable in the absence of expansion. However, the stability was greatly improved by the replacement of the above proteins by the hydrocolloids gelatine or polypropylene glycol alginate. Detailed analysis revealed that the coalescence of individual bubbles in clusters of bubbles were not strongly correlated in distance or time, but larger bubbles and bubbles toward the outside of a cluster were found to be, on average, less stable than smaller bubbles and bubbles located more toward the interior of a cluster. The different degrees of stability are discussed in terms of local deformation, fracture behavior, and time-dependent composition of the adsorbed layers.     

Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface

Factors affecting the interfacial characteristics (structure, stability, interfacial rheology, molecular diffusion, and rate of film formation) of food emulsifiers (polar lipids and proteins) at the air-aqueous phase interface are reviewed. The effect of interfacial and aqueous phase (water, and aqueous solutions of ethanol, glycerol, sugars, electrolytes, and pH) compositions have been analyzed as variables. Many measurement methods—such as tensiometry (Wilhelmy plate and pendant drop methods), and Langmuir- and Wilhelmy-type film balances—have been used in the experiments. The effect of the interfacial, aqueous phase composition, and operational conditions (surface density, surface pressure, and temperature) of food emulsifiers (lipids and proteins) at the air-aqueous phase interface are discussed.     

Interfacial layers from the protein HFBII hydrophobin: dynamic surface tension, dilatational elasticity and relaxation times

The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to investigate the characteristic relaxation times and elasticity of interfacial layers from the protein HFBII hydrophobin. Such layers undergo a transition from fluid to elastic solid films. The transition is detected as an increase in the error of the fit of the pendant-drop profile by means of the Laplace equation of capillarity. The relaxation of surface tension after interfacial expansion follows an exponential-decay law, which indicates adsorption kinetics under barrier control. The experimental data for the relaxation time suggest that the adsorption rate is determined by the balance of two opposing factors: (i) the barrier to detachment of protein molecules from bulk aggregates and (ii) the attraction of the detached molecules by the adsorption layer due to the hydrophobic surface force. The hydrophobic attraction can explain why a greater surface coverage leads to a faster adsorption. The relaxation of surface tension after interfacial compression follows a different, square-root law. Such behavior can be attributed to surface diffusion of adsorbed protein molecules that are condensing at the periphery of interfacial protein aggregates. The surface dilatational elasticity, E, is determined in experiments on quick expansion or compression of the interfacial protein layers. At lower surface pressures (<11 mN/m) the experiments on expansion, compression and oscillations give close values of E that are increasing with the rise of surface pressure. At higher surface pressures, E exhibits the opposite tendency and the data are scattered. The latter behavior can be explained with a two-dimensional condensation of adsorbed protein molecules at the higher surface pressures. The results could be important for the understanding and control of dynamic processes in foams and emulsions stabilized by hydrophobins, as well as for the modification of solid surfaces by adsorption of such proteins.     

Adsorption of hydrophobin proteins at hydrophobic and hydrophilic interfaces

The surface activity of two hydrophobin proteins, HFBII and SC3, at the solid–liquid, liquid–liquid and liquid–vapor interface has been investigated. Hydrophobins are fungal proteins that are known to adsorb and affect the physico-chemical properties of an interface. In this study, the surface activity was determined by measuring the interaction of hydrophobin molecules with various liquids, solid particles and films that are commonly used or produced in industrial processes. We found that a very low concentration of hydrophobin is required to facilitate the wet-in of hydrophobic solid particles, such as Teflon^®, into aqueous solutions. It is also capable of stabilizing aqueous dispersions of Kevlar^® nanopulp, reversing the wettability of hydrophobic films and stabilizing polyunsaturated fatty acid (PUFA) oil-in-water emulsions.     

Hydrophobin can prevent secondary protein adsorption on hydrophobic substrates without exchange

By combining several surface analytical tools, we show that an adsorbed layer of the protein H*Protein B prevents the adsorption of secondary proteins bovine serum albumin, casein, or collagen at low-salinity conditions and at pH 8. H*Protein B is an industrially producible fusion protein of the hydrophobin family, known for its high interfacial activity. While applications of hydrophobin have been reported to facilitate adhesion of proteins under different pH conditions, careful analysis by quartz-crystal microbalance and ellipsometry prove that no additional adsorption can be found on top of the H*Protein B layer in this study. Surface analysis by X-ray photoelectron spectroscopy and secondary ion mass spectrometry proves that the hydrophobin layer stays intact even after hours of exposure to solutions of the secondary proteins and that no exchange of proteins can be detected.     

Inhibition of bubble coalescence: effects of salt concentration and speed of approach

Bubble coalescence experiments have been performed using a sliding bubble apparatus, in which mm-sized bubbles in an aqueous electrolyte solution without added surfactant rose toward an air meniscus at different speeds obtained by varying the inclination of a closed glass cylinder containing the liquid. The coalescence times of single bubbles contacting the meniscus were monitored using a high speed camera. Results clearly show that stability against coalescence of colliding air bubbles is influenced by both the salt concentration and the approach speed of the bubbles. Contrary to the widespread belief that bubbles in pure water are unstable, we demonstrate that bubbles formed in highly purified water and colliding with the meniscus at very slow approach speeds can survive for minutes or even hours. At higher speeds, bubbles in water only survive for a few seconds, and at still higher speeds they coalesce instantly. Addition of a simple electrolyte (KCl) removes the low-speed stability and shifts the transition between transient stability and instant coalescence to higher approach speeds. At high electrolyte concentration no bubbles were observed to coalesce instantly. These observations are consistent with recent results of Yaminsky et al. (Langmuir 26 (2010) 8061) and the transitions between different regions of behavior are in semi-quantitative agreement with Yaminsky's model.     

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

Over the last decades numerous studies on the interfacial rheological response of protein adsorption layers have been published. The comparison of these studies and the retrieval of a common parameter to compare protein interfacial activity are hampered by the fact that different boundary conditions (e.g. physico-chemical, instrumental, interfacial) were used. In the present work we review previous studies and attempt a unifying approach for the comparison between bulk protein properties and their adsorption films. Among many common food grade proteins we chose bovine serum albumin, β-lactoglobulin and lysozyme for their difference in thermodynamic stability and studied their adsorption at the air/water and limonene/water interface. In order to achieve this we have i) systematically analyzed protein adsorption kinetics in terms of surface pressure rise using a drop profile analysis tensiometer and ii) we addressed the interfacial layer properties under shear stress using an interfacial shear rheometer under the same experimental conditions. We could show that thermodynamically less stable proteins adsorb generally faster and yield films with higher shear rheological properties at air/water interface. The same proteins showed an analog behavior when adsorbing at the limonene/water interface but at slower rates.     

Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules

The relation between mechanical film properties of various adsorbed protein layers at the air/water interface and intrinsic stability of the corresponding proteins is discussed. Mechanical film properties were determined by surface deformation in shear and dilation. In shear, fracture stress, sigma(f), and fracture strain, gamma(f), were determined, as well as the relaxation behavior after macroscopic fracture. The dilatational measurements were performed in a Langmuir trough equipped with an infra-red reflection absorption spectroscopy (IRRAS) accessory. During compression and relaxation of the surface, the surface pressure, Pi, and adsorbed amount, Gamma (determined from the IRRAS spectra), were determined simultaneously. In addition, IRRAS spectra revealed information on conformational changes in terms of secondary structure. Possible correlations between macroscopic film properties and intrinsic stability of the proteins were determined and discussed in terms of molecular dimensions of single proteins and interfacial protein films. Molecular properties involved the area per protein molecule at Pi approximately 0 mN/m (A(0)), A(0)/M (M = molecular weight) and the maximum slope of the Pi-Gamma curves (dPi/dGamma). The differences observed in mechanical properties and relaxation behavior indicate that the behavior of a protein film subjected to large deformation may vary widely from predominantly viscous (yielding) to more elastic (fracture). This transition is also observed in gradual changes in A(0)/M. It appeared that in general protein layers with high A(0)/M have a high gamma(f) and behave more fluidlike, whereas solidlike behavior is characterized by low A(0)/M and low gamma(f). Additionally, proteins with a low A(0)/M value have a low adaptability in changing their conformation upon adsorption at the air/water interface. Both results support the conclusion that the hardness (internal cohesion) of protein molecules determines predominantly the mechanical behavior of adsorbed protein layers.     

Surface activity and redox behavior of a non-ionic surfactant containing a phenothiazine group

A novel non-ionic surfactant, -(phenothiazinylhexyl)-ω-hydroxy-oligo(ethylene oxide) (PCPEG) containing phenothiazine as an electro-active group has been synthesized. Fundamental interfacial behavior of the surfactant at the air/water interface has been investigated by means of surface tensiometry to provide an insight into the relationship between the structure of the hydrophobic moiety and the surfactant properties. A comparison of diffusivity of PCPEG in the aqueous phase with that in the acetonitrile solution at high PCPEG concentrations shows that micellization has a pronounced effect on the redox behavior of PCPEG. The electrochemical responses for PCPEG aqueous solutions at the interface of a glassy carbon electrode are fairly dependent on the concentration of PCPEG. Above CMC, PCPEG molecules self-associate to form micellar aggregates and the formation and disruption of micelles can be reversibly controlled by change in the redox state of the phenothiazine group. The cyclic voltammetric responses for PCPEG aqueous solutions have been correlated with the dissolved states to explain the distinctive feature of the surfactant.     

On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein

We report on the effect of distinct in nature small-molecule surfactants (model, a sodium salt of capric acid, Na-caprate; and commercially important, a citric acid ester of monoglyceride, CITREM; a sodium salt of stearol-lactoyl lactic acid, SSL (Na(+)); polyglycerol ester, PGE (080)) on molecular properties in a bulk and at the air-water interface of globular legumin and random-coiled micellar sodium caseinate. The role of the structure of both proteins and 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, the change in value of weight average molecular weight of the proteins and the thermodynamics of the pair protein-protein interactions from laser static light scattering as well as, in addition, by measurements of the change in hydrodynamic radius for micellar sodium caseinate from laser dynamic light scattering. The effect of the small-molecule surfactants on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability has been studied by differential scanning calorimetry in the case of globular legumin. The interrelation between the effects of the small-molecule surfactants on the properties of the proteins in a bulk and at the planar air-water interface has been elucidated by tensiometry. The combined data of mixing calorimetry, differential scanning calorimetry and laser light scattering suggest some complex formation between the small-molecule surfactants and the proteins in a bulk aqueous medium. Predominantly hydrophobic interaction along with electrostatic and hydrogen bonding form the basis of the complex formation. The found effect of the small-molecule surfactants on the surface activity of their mixtures with proteins is governed primarily by both the extent of the protein association, resulting in specific hydrophobicity/hydrophilicity of the surface of the protein associates, and the specific protein conformational stability, for the globular protein, produced by the interaction between the proteins and the small-molecule surfactants.