Multistep building of a soft plant protein film at the air-water interface

Journal of Colloid and Interface Science
Alexandre PoirierLaurence Ramos

Abstract

Gliadins are edible wheat storage proteins well known for their surface active properties. In this paper, we present experimental results on the interfacial properties of acidic solutions of gliadin studied over 5 decades of concentrations, from 0.001 to 110 g/L. Dynamic pendant drop tensiometry reveals that the surface pressure Π of gliadin solutions builds up in a multistep process. The series of curves of the time evolution of Π collected at different bulk protein concentrations C can be merged onto a single master curve when Π is plotted as a function of αt where t is the time elapsed since the formation of the air/water interface and α is a shift parameter that varies with C as a power law with an exponent 2. The existence of such time-concentration superposition, which we evidence for the first time, indicates that the same mechanisms govern the surface tension evolution at all concentrations and are accelerated by an increase of the bulk concentration. The scaling of α with C is consistent with a kinetic of adsorption controlled by the diffusion of the proteins in the bulk. Moreover, we show that the proteins adsorption at the air/water interface is kinetically irreversible. Correlated evolutions of the optical and elast...Continue Reading

Citations

Jan 12, 2019·Annual Review of Food Science and Technology·Adeline BoirePaul Menut
Jul 7, 2020·Journal of the Science of Food and Agriculture·Xiaoying ZhangYang Li
Feb 19, 2021·Langmuir : the ACS Journal of Surfaces and Colloids·Alexandre PoirierAmélie Banc
Apr 12, 2019·Journal of Colloid and Interface Science·Marie Charlotte TatryVéronique Schmitt
Mar 17, 2021·Journal of Colloid and Interface Science·Xianhe LiuMarie Pierre Krafft

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