Roles of the Domain I Segment in Emulsifying Properties of Bovine Serum Albumin

Abstract

Emulsifying properties of bovine serum albumin (BSA) were compared between intact BSA (molecular mass of 66 kDa) and the domain I-truncated fragment (molecular mass of 45 kDa). The particle size considerably decreased with increasing both intact BSA and the fragment concentration. The intact BSA formed a more homogeneous emulsion and smaller particle distributions than the fragment at all protein concentrations. The relative amount of protein adsorbed at an oil-water interface was much less for intact BSA than for the fragment, and the surface concentration of intact BSA per unit surface area was also much less than that of the fragment, indicating that less protein is required to form a stable film for intact BSA than for the fragment. The particle size distribution in the fragment-stabilized emulsion became more homogeneous during storage time, while that in intact BSA-stabilized BSA had no significant change. These results strongly suggested that the domain I-truncated fragment with a higher hydrophobi...