Protein/Emulsifier Interactions
(2019) p.101-192- Abstract
An important consequence of protein-lipid interaction is the effect on stability of the protein in solution as well as on its behavior at interfaces. Here we will discuss key aspects of protein aggregation and unfolding as well as the effects of protein structure (random coil proteins versus globular) that are relevant for our understanding protein-lipid interaction. The main types of emulsifiers are the (1) aqueous soluble, surfactant type and (2) lipids with low aqueous solubility. The monomer concentration as defined by cmc is an important parameter for the soluble lipids. For emulsifiers with low aqueous solubility the emulsifier self-assembly structure and its properties control the interaction with proteins. We will therefore... (More)
An important consequence of protein-lipid interaction is the effect on stability of the protein in solution as well as on its behavior at interfaces. Here we will discuss key aspects of protein aggregation and unfolding as well as the effects of protein structure (random coil proteins versus globular) that are relevant for our understanding protein-lipid interaction. The main types of emulsifiers are the (1) aqueous soluble, surfactant type and (2) lipids with low aqueous solubility. The monomer concentration as defined by cmc is an important parameter for the soluble lipids. For emulsifiers with low aqueous solubility the emulsifier self-assembly structure and its properties control the interaction with proteins. We will therefore summarize the main features of lipid self-assembly. It also allows us to define different plausible scenarios and principles and models for factors that control the interactions in real food (and Pharmaceutical) systems. For the food applications the fate of the lipid during digestion is important and therefore we will discuss some aspects of enzyme-catalyzed lipolysis in terms of the structural evolution. New products and concepts of using protein/emulsifier interactions will be exemplified by illustrating how food nanotechnology possibly can be used for the delivery of functionality.
(Less)
- author
- Nylander, Tommy LU ; Arnebrant, Thomas ; Cárdenas, Marité LU ; Bos, Martin and Wilde, Peter
- organization
- publishing date
- 2019
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Emulsions, Foam, Lipid aqueous interface, Lipid liquid crystalline phases, Lipid self-assembly, Polar lipids, Protein lipid interactions, Protein unfolding
- host publication
- Food Emulsifiers and their Applications : Third Edition - Third Edition
- pages
- 92 pages
- publisher
- Springer International Publishing
- external identifiers
-
- scopus:85149573838
- ISBN
- 9783030291877
- 9783030291853
- DOI
- 10.1007/978-3-030-29187-7_5
- language
- English
- LU publication?
- yes
- id
- 9daef789-1658-47fd-b1a0-9b3f84ab77fa
- date added to LUP
- 2023-04-04 13:00:15
- date last changed
- 2024-04-18 10:30:56
@inbook{9daef789-1658-47fd-b1a0-9b3f84ab77fa,
abstract = {{<p>An important consequence of protein-lipid interaction is the effect on stability of the protein in solution as well as on its behavior at interfaces. Here we will discuss key aspects of protein aggregation and unfolding as well as the effects of protein structure (random coil proteins versus globular) that are relevant for our understanding protein-lipid interaction. The main types of emulsifiers are the (1) aqueous soluble, surfactant type and (2) lipids with low aqueous solubility. The monomer concentration as defined by cmc is an important parameter for the soluble lipids. For emulsifiers with low aqueous solubility the emulsifier self-assembly structure and its properties control the interaction with proteins. We will therefore summarize the main features of lipid self-assembly. It also allows us to define different plausible scenarios and principles and models for factors that control the interactions in real food (and Pharmaceutical) systems. For the food applications the fate of the lipid during digestion is important and therefore we will discuss some aspects of enzyme-catalyzed lipolysis in terms of the structural evolution. New products and concepts of using protein/emulsifier interactions will be exemplified by illustrating how food nanotechnology possibly can be used for the delivery of functionality.</p>}},
author = {{Nylander, Tommy and Arnebrant, Thomas and Cárdenas, Marité and Bos, Martin and Wilde, Peter}},
booktitle = {{Food Emulsifiers and their Applications : Third Edition}},
isbn = {{9783030291877}},
keywords = {{Emulsions; Foam; Lipid aqueous interface; Lipid liquid crystalline phases; Lipid self-assembly; Polar lipids; Protein lipid interactions; Protein unfolding}},
language = {{eng}},
pages = {{101--192}},
publisher = {{Springer International Publishing}},
title = {{Protein/Emulsifier Interactions}},
url = {{http://dx.doi.org/10.1007/978-3-030-29187-7_5}},
doi = {{10.1007/978-3-030-29187-7_5}},
year = {{2019}},
}