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.     

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.     

Effect of maltodextrins on the surface activity of small-molecule surfactants

We report on the effect of commercially important polysaccharides (maltodextrins with variable dextrose equivalent (Paselli SA-2, MD-6 and MD-10) on the surface activity at the air–water interface of small-molecule surfactants (sms), possessing different hydrophobic–lipophilic balance ((SSL (Na⁺), the main component is a sodium salt of stearol–lactoyl lactic acid, and PGE (080), polyglycerol ester of C18 fatty acid), and widely used in food products. A marked change of the surface activity of sms was found in the presence of maltodextrins by tensiometry. The combined data of laser multiangle light scattering and mixing calorimetry have suggested that this result is governed by specific complex formation between maltodextrins and sms in aqueous medium. Measurements have been made of the molar mass, the second virial coefficient and the enthalpy of intermolecular interactions in aqueous solutions. The implication of a degree of polymerization of maltodextrins in this phenomenon was shown. The interrelation between the molecular parameters of the formed complexes and their surface activity at the air–water interface has been revealed and discussed.     

Relaxation phenomena in monoglyceride films at the air–water interface

Monoglycerides are the most commonly used surfactants in the food industry in traditional food, low-fat products and instant foods. In this work we are essentially concerned with the study of the stability in monoglyceride monolayers (monopalmitin, monoolein and monolaurin) as a function of surface pressure (10 and 20 mN.m⁻¹) and aqueous phase pH (pH 5 and 7). Monolayer stability was determined in an automated Langmuir-type film balance at constant temperature (20 and 40°C). The rate of monolayer molecular loss increases with surface pressure, and is pH dependent. Molecular loss at the interface also depends on the lipid. In the discussion, special attention will be given to the effect of the hydrocarbon chain length and the presence of a double bond in the hydrocarbon chain. Monopalmitin monolayers are more stable than those of monoolein and monolaurin. Maximum instability was observed with monolaurin monolayers. Two kinds of experiment have been performed to analyse relaxation mechanisms. In one, the surface pressure is kept constant, and the area is measured as a function of time. In the second, the area is kept constant at monolayer collapse and the surface pressure decreases. This decrease is measured as a function of time. Various relaxation mechanisms, including monolayer molecular loss by dissolution and/or collapse, can be fitted to the results derived from these experiments.     

Relaxation phenomena in phospholipid monolayers at the air–water interface

In this work we are concerned with the study of long-term relaxation phenomena in dipalmitoyl phosphatidylcholine (DPPC) and dioleoyl phosphatidylcholine (DOPC) monolayers spread at the air–water interface as a function of the surface pressure and the aqueous phase pH (pH 5, 7, and 9). Long-term relaxation phenomena were determined in an automated Langmuir-type film balance at constant temperature (20 °C). Two kinds of experiments were performed to analyze relaxation mechanisms. In one, the surface pressure (π) was kept constant, and the area (A) was measured as a function of time (θ). In the second, the area was kept constant at monolayer collapse and the surface pressure was decreased. This decrease was measured as a function of time. Various relaxation mechanisms, including monolayer molecular loss by dissolution, collapse, and/or organization/reorganization changes, can be fitted to the results derived from these experiments. These relaxation mechanisms are pH and phospholipid dependent. In the discussion, special attention will be given to the effect of the relaxation phenomena on the hysteresis in π–A isotherms before and after the relaxation experiment. At π lower than the equilibrium spreading pressure (π_e) the relaxation phenomena are mainly due to the loss of DPPC or DOPC molecules by desorption into the bulk aqueous phase. The formation of interfacial macroscopic vesicles, which are dissolved into the bulk phase, makes the phospholipid monolayer molecular loss irreversible. At the collapse point (at π > π_e), the relaxation phenomena may be due either to collapse for DPPC and/or to a complex mechanism including competition between desorption and monolayer collapse for DOPC.     

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 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.     

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.     

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.     

Studies of dynamic surface tension of polyoxyethylene alkylphenols at the air–water interface

This paper presents the study of dynamic surface tension of polyoxyethylene alkylphenol surfactants (Igepals) at the air–solution interface. The experimental investigation of the surface tension dynamics are carried out using a pendant drop method for two of the representative alkylphenols (Igepal-630 and Igepal-720) nonionic surfactants. The general trend of the dynamic surface tension for the two surfactants appears to be similar. However, the absolute surface activities are different. Between the two poloxyethylene alkylphenol surfactants, it was found that Igepal-C0-630 has a higher surface activity and a lower critical micelle concentration (CMC) value. This agreed well with their reported hydrophile–lipophile balance (HLB). The equilibrium adsorption parameters for these surfactant systems have been estimation using two different methods and are in good agreement. The theoretical model developed for the surface tension dynamics based on the Statistical Rate Theory (SRT) in our earlier (J. Colloid Interface Sci., 286, 2005, 14–27) work satisfactorily predicted the experimental results for the present systems.     

Particle monolayer formation at the air–water interface by silica particle with well‐defined grafted polymer

Particle monolayer formation at the air–water interface by polymer‐grafted colloidal silica was investigated. Methyl methacrylate (MMA) was polymerized from initiative bromide groups at colloidal silica surface by atom transfer radical polymerization. We obtained polymer‐grafted silica particle (SiO₂‐PMMA) with relative narrow polydispersity of PMMA. For the polymer‐grafted particle with high graft density, particle monolayer formation was confirmed by π‐A isotherm measurement and SEM observation. Interparticle distance was controllable by surface pressure. Furthermore, grafted polymer chains were suggested to be fairly extended at the air–water interface. However, for the polymer‐grafted particle with low graft density, monolayer structure on substrate showed aggregation and voids. © 2006 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 44: 2789–2797, 2006     

Molecular recognition of sulfonatocalixarene with organic cations at the self-assembled interface: a thermodynamic investigation

A microcalorimetric study on molecular recognition of p-sulfonatocalix[4]arene derivatives at selfassembled interface in comparison with in bulk water was performed,inspired by the dramatic change in physicochemical characteristics from bulk water to interface.A total of six cationic molecules were screened as model guests,including ammonium(NH_4~+),guanidinium(Gdm~+).N,N'-dimethyl-1,4-diazabicyclo[2.2.2]octane(DMDABCO~(2+)),tropylium(Tpm~+),N-methyl pyridinium(N-mPY*) and methyl viologen(MV~(2+)).The complexation with NH_4~+.Gdm~+ and DMDABCO2* is pronouncedly enhanced when the recognition process moved from bulk water to interface,whereas the complexation stabilities with Tpm~+,N-mPY~+ and MV2* increase slightly or even decrease to some extent.A more interesting phenomenon arises from the NH_4~+/Gdm~+ pair that the thermodynamic origin at interface differs definitely from each other although with similar association constants.The results were discussed in terms of differential driving forces,electrostatic,hydrogen bond as well as π-stacking interactions,originating from the unique physicochemical features of interfaces,mainly the polarity and dielectric constant.     

Consistency of surface mechanical properties of spread protein layers at the liquid–air interface at different spreading conditions

Π/A isotherms of spread β-lactoglobulin and β-casein at the air–water interface are measured under different spreading conditions. While the isotherms do not show drastic effects of the spreading concentration and the compression rate the interfacial shear rheological behaviour is significantly influenced. In particular, the shear viscosity of β-lactoglobulin layers depend directly on the spreading concentration. Significant viscosity increase is obtained at larger surface pressures when the spreading concentration is increased. In contrast the shear rheology of the spread β-casein layers can be normalised by plotting the viscosities as a function of the surface pressure Π. The different behaviour is discussed in terms of denaturation of the β-lactoglobulin during the monolayer formation process by adsorption from the spread thin protein solution layer.     

Studies on adsorption of natural and synthetic hymatomelanic acids at air–water and at oil–water interfaces

By utilizing a static method, based on slight modification of the Wilhelmy plate method, the interfacial properties of one natural and two synthetic hymatomelanic acids were studied at both the air–water and oil–water interfaces. On this basis their number-average molecular weights, flexibility and shape of the macromolecular chains at the interface, and the related thermodynamic parameters were evaluated.     

Monolayer formation of short helical turn forming peptide derivatives at the air–water and air–solid interfaces

Two tetrapeptide derivatives [peptide A (Boc–Ala–Ile–Ile–Gly–OMe) and peptide B (Boc–Ala–Ile–Leu–Ser–OMe)], that take helical turn conformation in solution, were shown to form monolayer at the air/water interface. Circular dichroism (CD) measurements indicate that peptide A has more helical turn propensity than peptide B in sodium dodecyl sulphate (SDS) micelles. Langmuir–Blodgget film study of peptides A and B suggest that both the peptides form stable monolayer at the air/water interface. Spectroscopic investigations reveal that peptide A forms helical turn assemblage on transferring the film into hydrophilic quartz and hydrophobic ZnSe surfaces. Whereas, peptide B adopts β-sheet structure on hydrophilic surface and a mixture of β-sheet and helical turn conformation on hydrophobic surface.     

To the problem of first order phase transition at the fluid–fluid interface

The thermodynamic analysis is developed to describe both the surface freezing and the surface melting in various systems. The key physico-chemical parameters determining the shift of the freezing temperature in boundary phases in comparison to the temperature of corresponding bulk phase transition are discussed.     

Interaction between anionic and cationic gemini surfactants at air/water interface and in aqueous bulk solution

The mixture of the anionic O,O′-bis(sodium 2-lauricate)-p-benzenediol (C₁₁pPHCNa) and cationic (oligoona)alkanediyl-α, ω-bis(dimethyldodecylammonium bromide) (C₁₂-2-E_x-C₁₂·2Br) gemini surfactants has been investigated by surface tension and pyrene fluorescence. The results show that the surface tension γ drops faster with total surfactant concentration C_T for α₁ = 0.1 or 0.3 than for α₁ = 0.7 or 0.9, where α₁ is the mole fraction of C₁₁pPHCNa in the bulk solution on a surfactant-only basis. The fast drop in γ for α₁ < 0.5 indicates strong adsorption at the air/water interface owing to the interaction between oppositely charged components, resulting in the formation of the adsorption double layers in the subsurface. The slow descent in γ for α₁ > 0.5 is attributed to the pre-aggregation in the solution before the critical micelle concentration cmc. A possible mechanism is proposed.     

Solubility and thermodynamic function of a new anticancer drug ibrutinib in 2-(2-ethoxyethoxy)ethanol + water mixtures at different temperatures

Ibrutinib is a recently approved anticancer drug recommended for the treatment of mantle cell lymphoma and chronic lymphocytic leukemia. It has been reported as practically insoluble in water and hence it is available in the market at higher doses. Poor solubility of ibrutinib limits its development to oral solid dosage forms only. In this work, the solubilities of ibrutinib were measured in various 2-(2-ethoxyethoxy)ethanol (Carbitol) + water mixtures at T = (298.15 to 323.15) and p = 0.1 MPa. The solubility of ibrutinib was measured using an isothermal method. The thermodynamics function of ibrutinib was also studied. The measured solubilities of ibrutinib were correlated and fitted with Van’t Hoff, the modified Apelblat and Yalkowsky models. The results of curve fitting of all three models showed good correlation of experimental solubilities of ibrutinib with calculated ones. The mole fraction solubility of ibrutinib was observed highest in pure 2-(2-ethoxyethoxy)ethanol (2.67 · 10⁻² at T = 298.15 K) and lowest in pure water (1.43 · 10⁻⁷ at T = 298.15 K) at T = (298.15 to 323.15) K. Thermodynamics data of ibrutinib showed an endothermic, spontaneous and an entropy-driven dissolution behavior of ibrutinib in all 2-(2-ethoxyethoxy)ethanol + water mixtures. Based on these results, ibrutinib has been considered as practically insoluble in water and freely soluble in 2-(2-ethoxyethoxy)ethanol. Therefore, 2-(2-ethoxyethoxy)ethanol could be used as a physiologically compatible cosolvent for solubilization and stabilization of ibrutinib in an aqueous media. The solubility data of this work could be extremely useful in preformulation studies and formulation development of ibrutinib.     

Atomistic modeling of surface and bulk properties of Cu, Pd and the Cu–Pd system

The BFS method for alloys is applied to the study of the Cu–Pd system. A variety of issues are analyzed and discussed, including the properties of pure Cu or Pd crystals (surface energies, surface relaxations), Pd/Cu and Cu/Pd surface alloys, segregation of Pd (or Cu) in Cu (or Pd), concentration dependence of the lattice parameter of the high temperature fcc CuPd solid solution, the formation and properties of low temperature ordered phases, and order–disorder transition temperatures. Emphasis is made on the ability of the method to describe these properties on the basis of a minimum set of BFS universal parameters that uniquely characterize the Cu–Pd system.