Adsorption kinetics of BSA at air–sugar solution interfaces as affected by sugar type and concentration

Abstract The influence of glucose, sucrose and fructose at concentrations ranging from 0 to 40 wt.% on the adsorption kinetics of bovine serum albumin (BSA) at air–aqueous solution interfaces at 20 °C was measured using drop shape analysis. The rate of adsorption of proteins decreased in the presence of sugars. The diffusion coefficient of BSA in 40 wt.% sucrose solutions, calculated from the initial period of protein adsorption, was two orders of magnitude lower than the diffusion coefficient of BSA dissolved in pure water. The decrease of the diffusion coefficient with sugar concentration (δDeff/δcsugar) was appreciably higher at low sugar concentrations (

[1]  T. Arakawa,et al.  The stabilization of proteins by osmolytes. , 1985, Biophysical journal.

[2]  A. Antipova,et al.  The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface , 1999 .

[3]  J. Patino,et al.  Effect of the Aqueous Phase Composition on the Adsorption of Bovine Serum Albumin to the Air−Water Interface , 2002 .

[4]  C. Sánchez,et al.  Interfacial characteristics of β-casein spread films at the air–water interface☆ , 1999 .

[5]  M. Phillips,et al.  Proteins at liquid interfaces: I. Kinetics of adsorption and surface denaturation , 1979 .

[6]  J. Kinsella,et al.  Proteins in whey: chemical, physical, and functional properties. , 1989, Advances in food and nutrition research.

[7]  S. N. Timasheff,et al.  Temperature dependence of the preferential interactions of ribonuclease a in aqueous co‐solvent systems: Thermodynamic analysis , 1997, Protein science : a publication of the Protein Society.

[8]  A. Antipova,et al.  Effect of neutral carbohydrate structure in the set glucose/sucrose/maltodextrin/dextran on protein surface activity at the air/water interface , 1997 .

[9]  P. Wilde,et al.  Rheokinetic analysis of protein films at the air-aqueous subphase interface. 2. Bovine serum albumin adsorption from sucrose aqueous solutions , 1997 .

[10]  E. Dickinson,et al.  Protein/surfactant interfacial interactions Part 3. Competitive adsorption of protein + surfactant in emulsions , 1995 .

[11]  David Julian McClements,et al.  Food Emulsions: Principles, Practice, and Techniques , 1998 .

[12]  E. Dickinson.  Milk protein interfacial layers and the relationship to emulsion stability and rheology. , 2001, Colloids and surfaces. B, Biointerfaces.

[13]  C. J. Oss,et al.  Determination of surface tensions of proteins. II. Surface tension of serum albumin, altered at the protein-air interface. , 1981, Biochimica et biophysica acta.

[14]  T. Arakawa,et al.  Stabilization of protein structure by sugars. , 1982, Biochemistry.

[15]  S. N. Timasheff,et al.  Mechanism of the stabilization of ribonuclease a by sorbitol: Preferential hydration is greater for the denatured than for the native protein , 1997, Protein science : a publication of the Protein Society.

[16]  T. Lin,et al.  Contribution of the surface free energy perturbation to protein-solvent interactions. , 1994, Biochemistry.

[17]  G. Kretzschmar.  Dynamics of Adsorption at Liquid Interfaces , 1995 .

[18]  D. Mcclements,et al.  Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions. , 2001, Journal of agricultural and food chemistry.

[19]  D. Mcclements.  Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents , 2002, Critical reviews in food science and nutrition.

[20]  C. V. Morr,et al.  Whey protein concentrates and isolates: processing and functional properties. , 1993, Critical reviews in food science and nutrition.

[21]  V. Krisdhasima,et al.  The surface activity of α-lactalbumin, β-lactoglobulin, and bovine serum albumin , 1992 .

[22]  S. N. Timasheff,et al.  The thermodynamic mechanism of protein stabilization by trehalose. , 1997, Biophysical chemistry.

[23]  E. Dickinson,et al.  Protein/surfactant interfacial interactions paet 2. Electrophoretic mobility of mixed protein + surfactant systems , 1995 .

[24]  Zhanfeng Cui,et al.  Effect of solution conditions on protein damage in foam , 2000 .

[25]  D. Dalgleish.  Conformations and structures of milk proteins adsorbed to oil-water interfaces , 1996 .

[26]  R. C. Weast.  CRC Handbook of Chemistry and Physics , 1973 .

[27]  P. Dejmek,et al.  Surface film pressure of β-lactoglobulin, α-lactalbumin and bovine serum albumin at the air/water interface studied by wilhelmy plate and drop volume , 1992 .

[28]  Reinhard Miller,et al.  Adsorption of surfactants and proteins at fluid interfaces , 1998 .

[29]  P. Reiser,et al.  Sucrose: properties and applications. , 1995 .

[30]  T. Su,et al.  Adsorption of Serum Albumins at the Air/Water Interface , 1999 .

[31]  Reinhard Miller,et al.  Characterisation of the initial period of protein adsorption by dynamic surface tension measurements using different drop techniques , 1998 .

[32]  Dipak K. Sarker,et al.  Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin , 1996 .

[33]  J. Patino,et al.  Interfacial characteristics of diglyceride monolayers at the air/aqueous phase interface , 2000 .

[34]  M. Mathlouthi,et al.  Rheological properties of sucrose solutions and suspensions , 1995 .

[35]  A. Graciaa,et al.  Partitioning of ethoxylated alkylphenol surfactants in microemulsion-oil-water systems , 1995 .

[36]  Harold C. Mack,et al.  THE PLASMA PROTEINS , 1960 .

[37]  E. Dickinson.  Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology , 1999 .

[38]  E. Dickinson.  An introduction to food colloids , 1992 .

[39]  S. N. Timasheff,et al.  The control of protein stability and association by weak interactions with water: how do solvents affect these processes? , 1993, Annual review of biophysics and biomolecular structure.

[40]  J. Patino,et al.  Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface , 1999 .

[41]  Martin Malmsten,et al.  Biopolymers at Interfaces , 1998 .

[42]  Reinhard Miller,et al.  Adsorption of Proteins at Liquid/Fluid Interfaces , 1996 .

[43]  A. Antipova,et al.  Influence of sucrose on the thermodynamic properties of the 11S globulin of Vicia faba-dextran-aqueous solvent system , 1997 .

[44]  E. Dickinson,et al.  Protein/surfactant interfacial interactions part 1. Flocculation of emulsions containing mixed protein + surfactant , 1995 .

[45]  S. N. Timasheff,et al.  Control of protein stability and reactions by weakly interacting cosolvents: the simplicity of the complicated. , 1998, Advances in protein chemistry.