Share This Article:

Influence of Small Amphiphiles on Aqueous Dispersions of β-Lactoglobulin A and Bovine Serum Albumin: (2) Surface Energy and Emulsifying Properties

Full-Text HTML XML Download Download as PDF (Size:1998KB) PP. 1141-1147
DOI: 10.4236/fns.2015.612119    1,927 Downloads   2,073 Views   Citations

ABSTRACT

Influence of amphiphiles on surface energy (γ), emulsifying activity index (EAI) and emulsion stability (ES) of fatty-acid free bovine serum albumin (FAF-BSA), bovine serum albumin (BSA), and β-lactoglobulin A (β-LGA) was studied. Contact angle measurements (θ) of sessile drops of protein-surfactant mixtures were determined using water and α-bromonaphthalene as solvents of known parameters to calculate γ. All surfactants except zwitterionic Z8 increased γ. The greatest increase was by anionic SDS. All surfactants significantly reduced EAI in spite of increased γ. ES was reduced by all surfactants except cationic TDTM which, conversely, enhanced ES by up to 186% for BSA and β-LGA.

Cite this paper

Haque, Z. and Bohoua, G. (2015) Influence of Small Amphiphiles on Aqueous Dispersions of β-Lactoglobulin A and Bovine Serum Albumin: (2) Surface Energy and Emulsifying Properties. Food and Nutrition Sciences, 6, 1141-1147. doi: 10.4236/fns.2015.612119.

References

[1] Phillips, L.G., Whitehead, D.M. and Kinsella, J.E. (1994) Structure-Function Properties of Food Proteins. Academic Press, San Diego.
http://www.worldcat.org/title/structure-function-properties-of-food-proteins/oclc/30436068
[2] Walstra, P. and van Vliet, T. (2003) Chapter II Functional Properties. Progress in Biotechnology, 23, 9-30.
http://dx.doi.org/10.1016/S0921-0423(03)80002-3
[3] Euston, S.E., Singh, H., Munro, P.A. and Dalgleish, D.G. (1995) Competitive Adsorption between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions. Journal of Food Science, 60, 1124-1131.
http://dx.doi.org/10.1111/j.1365-2621.1995.tb06307.x
[4] Dickinson, E., Iveson, G. and Tanai, S. (1993) Competitive Adsorption in Protein-Stabilized Emulsions Containing Oil-Soluble and Water-Soluble Surfactants. Special Publication—Royal Society of Chemistry, 113, 312-322.
[5] Mohan, C.O., Ravishankar, C.N. and Srinivasagopal, T.K. (2008) Effect of O2 Scavenger on the Shelf-Life of Catfish (Pangasius sutchi) Steaks during Chilled Storage. Journal of the Science of Food and Agriculture, 88, 442-448.
http://dx.doi.org/10.1002/jsfa.3105
[6] Bohoua, G.L. and Haque, Z.U. (2007) Surface Activity of Surfactants and Dairy Proteins. Milchwissenschaft, 62, 394-397.
[7] Haque, Z.U., Shon, J. and Williams, J.B. (2009) Efficacy of Sour Whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Beef Steak. Journal of Food Quality, 32, 381-397.
http://dx.doi.org/10.1111/j.1745-4557.2009.00255.x
[8] Haque, Z.U., Bohoua, G.L., Williams, B. and Mikel, W.B. (2010) Influence of Whey Peptides on the Surface Activity of κ-Casein and β-Lactoglobulin A. International Journal of Dairy Technology, 63, 190-196.
[9] Haque, Z.Z. and Bohoua, G.L. (2015) Influence of Small Amphiphiles on Aqueous Dispersions of β-Lactoglobulin A and Bovine Serum Albumin: (1) Intermolecular Interactions. Food and Nutrition Sciences, 6.
[10] Kinsella, J.E. and Whitehead, D.M. (1989) Proteins in Whey: Chemical, Physical, and Functional Properties. Advances in Food and Nutrition Research, 33, 343-438.
http://dx.doi.org/10.1016/S1043-4526(08)60130-8
[11] Haque, Z.U. and Kinsella, J.E. (1988) Emulsifying Properties of Food Proteins: Bovine Serum Albumin. Journal of Food Science, 53, 416-420.
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07719.x
[12] Haque, Z.U. and Kinsella, J.E. (1989) Relative Emulsifying Activity of Bovine Serum Albumin and Casein as Assessed by Three Different Methods. Journal of Food Science, 54, 1341-1344.
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05987.x
[13] Van Oss, C.J., Good, R.J. and Chaudhury, M.K. (1986) The Role of van der Waals Forces and Hydrogen Bonds in “Hydrophobic Interactions” between Biopolymers and Low Energy Surfaces. Journal of Colloid and Interface Science, 111, 378-390.
http://www.sciencedirect.com/science/article/pii/002197978690041X
http://dx.doi.org/10.1016/0021-9797(86)90041-X
[14] Van Oss, C.J., Absolom, D.R. and Neumann, A.W. (1979) Repulsive van der Waals Forces. II. Mechanism of Hydrophobic Chromatography. Separation Science and Technology, 14, 305-317.
http://dx.doi.org/10.1080/01496397908057149
[15] Petersen, R.G. (1985) Design and Analysis of Experiments. Marcel Dekker, Inc., New York.
[16] Anonymous (1985) SAS/STAT Guide for Personal Computers. 6th Edition, SAS Institute, Cary.
[17] Student (1908) The Probable Error of a Mean. Biometrika, 6, 1-25.
[18] Franks, F. and Franks, F. (1972) Introduction—Water, the Unique Chemical. In: Franks, F., Ed., The Physics and Physical Chemistry of Water, Water: A Comprehensive Treatise, Vol. 1, Plenum Press, New York, 1-20.
http://dx.doi.org/10.1007/978-1-4684-8334-5_1
[19] Franks, F. (1973) Water: A Comprehensive Treatise, Vol. 3. Aqueous Solutions of Simple Electrolytes. Plenum Press, New York.
http://dx.doi.org/10.1007/978-1-4684-2955-8
[20] Franks, F. (1975) Water: A Comprehensive Treatise, Vol. 4. Aqueous Solutions of Amphiphiles and Macromolecules. Plenum Press, New York.
http://dx.doi.org/10.1007/978-1-4684-2958-9
[21] Tanford, C. (1970) Protein Denaturation: Part C.* Theoretical Models for the Mechanism of Denaturation. Advances in Protein Chemistry, 24, 1-95.
http://dx.doi.org/10.1016/S0065-3233(08)60241-7
[22] Bernal, V. and Jelen, P. (1985) Thermal Stability of Whey Proteins—A Calorimetric Study. Journal of Dairy Science, 68, 2847-2852.
http://dx.doi.org/10.3168/jds.S0022-0302(85)81177-2
[23] Telo da Gama, M.M. and Gubbins, K.E. (1986) Adsorption and Orientation of Amphiphilic Molecules at a Liquid-Liquid Interface. Molecular Physics, 59, 227-239.
http://dx.doi.org/10.1080/00268978600102031
[24] Tadros, T. (1988) Aspects of Emulsions and Dispersions. Part 1. Informations Chimie, 293, 159-165.
[25] Walstra, P. (1987) Overview of Emulsions and Foam Stability. In: Dickinson, E., Ed., Food Emulsions and Foams, Proceedings of International Symposium, Leeds, 24-26 March 1986, The Royal Society of Chemistry, London, 242-257.
[26] Damodaran, S. and Rao, C.S. (2001) Molecular Basis of Protein Adsorption at Fluid-Fluid Interfaces. Special Publication—Royal Society of Chemistry, No. 258, 165-180.

  
comments powered by Disqus

Copyright © 2017 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.