Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface
(2006) In Journal of Agricultural and Food Chemistry 54(18). p.6881-6887- Abstract
- Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The competitive adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively... (More)
- Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The competitive adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively at the oil/water interface throughout the pH range investigated, and for albumin the selectivity increased close to its pI. It is suggested that this selective adsorption is due to long hydrophobic stretches in the polypeptide chain, which are present in the selectively adsorbing species but absent in less adsorbing species. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/395107
- author
- Nilsson, Lars LU ; Osmark, Peter LU ; Fernandez, Celine LU ; Andersson, Marcus and Bergenståhl, Björn LU
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- competitive adsorption, emulsion, egg yolk proteins, livetin, interface, oil/water
- in
- Journal of Agricultural and Food Chemistry
- volume
- 54
- issue
- 18
- pages
- 6881 - 6887
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- wos:000240129700055
- pmid:16939353
- scopus:33748892818
- ISSN
- 0021-8561
- DOI
- 10.1021/jf060738l
- language
- English
- LU publication?
- yes
- id
- 8b12b7f2-9d2e-4534-a50b-43a29657f598 (old id 395107)
- date added to LUP
- 2016-04-01 12:17:57
- date last changed
- 2023-11-11 20:08:25
@article{8b12b7f2-9d2e-4534-a50b-43a29657f598,
abstract = {{Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The competitive adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively at the oil/water interface throughout the pH range investigated, and for albumin the selectivity increased close to its pI. It is suggested that this selective adsorption is due to long hydrophobic stretches in the polypeptide chain, which are present in the selectively adsorbing species but absent in less adsorbing species.}},
author = {{Nilsson, Lars and Osmark, Peter and Fernandez, Celine and Andersson, Marcus and Bergenståhl, Björn}},
issn = {{0021-8561}},
keywords = {{competitive adsorption; emulsion; egg yolk proteins; livetin; interface; oil/water}},
language = {{eng}},
number = {{18}},
pages = {{6881--6887}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Journal of Agricultural and Food Chemistry}},
title = {{Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface}},
url = {{http://dx.doi.org/10.1021/jf060738l}},
doi = {{10.1021/jf060738l}},
volume = {{54}},
year = {{2006}},
}