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Celine Fernandez

Associate professor

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Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interface

Author

  • Lars Nilsson
  • Peter Osmark
  • Celine Fernandez
  • Marcus Andersson
  • Björn Bergenståhl

Summary, in English

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition
  • Molecular Endocrinology

Publishing year

2006

Language

English

Pages

6881-6887

Publication/Series

Journal of Agricultural and Food Chemistry

Volume

54

Issue

18

Document type

Journal article

Publisher

The American Chemical Society (ACS)

Topic

  • Agricultural Science, Forestry and Fisheries

Keywords

  • competitive adsorption
  • emulsion
  • egg yolk proteins
  • livetin
  • interface
  • oil/water

Status

Published

Research group

  • Molecular Endocrinology

ISBN/ISSN/Other

  • ISSN: 0021-8561