Globular protein assembly and network formation at fluid interfaces: effect of oil.

Abstract

The formation of viscoelastic networks at fluid interfaces by globular proteins is essential in many industries, scientific disciplines, and biological processes. However, the effect of the oil phase on the structural transitions of proteins, network formation, and layer strength at fluid interfaces has received little attention. Herein, we present a comprehensive study on the effect of oil polarity on globular protein networks. The formation dynamics and mechanical properties of the interfacial networks of three different globular proteins (lysozyme, β-lactoglobulin, and bovine serum albumin) were studied with interfacial shear and dilatational rheometry. Furthermore, the degree of protein unfolding at the interfaces was evaluated by subsequent injection of disulfide bonds reducing dithiothreitol. Finally, we measured the interfacial layer thickness and protein immersion into the oil phase with neutron reflectometry. We found that oil polarity significantly affects the network formation, the degree of interfacial protein unfolding, interfacial protein location, and the resulting network strength. These results allow predicting emulsion stabilization of proteins, tailoring interfacial layers with desired mechanical properties, and retaining the protein structure and functionality upon adsorption.