Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements
Δημιουργός/Συγγραφέας:	Kalogianni E.P. Sklaviadis L. Nika S. Theochari I. Dimitreli G. Georgiou D. [EL] Παπαδημητρίου, Βασιλική[EN] Papadimitriou, Vassiliki
Εκδότης:	Elsevier B.V.
Ημερομηνία:	2017
Γλώσσα:	Αγγλικά
ISSN:	0927-7765
DOI:	10.1016/j.colsurfb.2017.07.022
Άλλο:	PubMed ID: 28735222
Περίληψη:	Multiphase food systems consist of complex interfacial layers where surface active molecules complete compete for adsorption and interact with one another affecting the interfacial properties and the behavior of the food systems involved. The present work focuses on the examination of interactions between proteins playing an which play an important role in milk-rich food systems (namely κ-casein and β-lactoglobulin) and oleic acid (an anionic surfactant abundant in food systems) at the oil/water interface. An interesting feature of this system is that the molecules interacting at the interface originate from different phases and do not transfer/dissolve significantly to the other phase. The systems were examined using Electron Paramagnetic Resonance (EPR) spectroscopy and Dynamic Interfacial Tension measurements (dynamic interfacial tension and dynamic interfacial dilatational rheology). This combination of experimental methods provided the dynamics of adsorption at the interface and the mechanical properties of the interface allowing valuable insight on the interactions of the different molecules. The above information was coupled with direct information on fatty acid mobility in the oil bulk phase and indirect information on the degree of relative fatty acid/protein adsorption at the interface by EPR. Overall a synergistic effect of the protein and fatty acid on decreasing interfacial tension of the oil/water interface was evidenced. The fatty acid interacted differently with the random coil κ-casein and globular β-lactoglobulin in terms of relative adsorption and in terms on its effect on mechanical properties. Thermal denaturation of β-lactoglobulin affected the protein's interaction with the fatty acid due to conformational changes and exposure of non-polar sites.
Τίτλος πηγής δημοσίευσης:	Colloids and Surfaces B: Biointerfaces
Τόμος/Κεφάλαιο:	158
Σελίδες:	498-506
Θεματική Κατηγορία:	[EL] Χημεία (Γενικά)[EN] Chemistry (General)
Λέξεις-Κλειδιά:	Dynamic interfacial tension EPR Oil/water interface Oleic acid β-lactoglobulin κ-casein
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2017 Elsevier B.V.
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο