title: Stabilization of oil-in-water emulsions by beta-lactoglobulin-polyethylene glycol conjugates.
abstract: The disulfide bonds of beta-lactoglobulin (beta-lg) were modified by oxidative sulfitolysis to generate beta-lgSO(3). The native protein (beta-lg) and the modified protein (beta-lgSO(3)) were conjugated to activated polyethylene glycol (PEG) to generate beta-lgPEG and beta-lgSO(3)PEG, respectively. Oil-in-water (o/w) emulsions containing 1% beta-lg or beta-lg conjugates were prepared at pH 2.8, 5.0, and 7.0. Emulsion droplet diameters and zeta potentials were measured. For the same emulsifier, emulsion droplet diameters decreased when emulsion pH increased. Zeta potentials of emulsion droplets increased with pH for beta-lg and beta-lgSO(3). Zeta potentials of beta-lgPEG and beta-lgSO(3)PEG approached zero, suggesting that the protein molecule was covered by PEG chains. Accelerated and 7-day storage stabilities at 21 degrees C of the emulsions were monitored. The emulsifying activity index (EAI) of beta-lgPEG was not significantly different from the EAI of beta-lg. The EAI of beta-lg was enhanced following sulfitolysis of beta-lactoglobulin. The emulsifying activity increased more when the oxidatively modified protein was conjugated to polyethylene glycol. Emulsions made with beta-lgSO(3)PEG were more stable than emulsions made with beta-lg, beta-lgPEG, or beta-lgSO(3) under accelerated stability study and for 7 days at 21 degrees C. The stability of o/w emulsions stabilized with beta-lgSO(3)PEG increased because individual droplets were better protected, against protein bridging or coalescence, by the thick adsorbed protein-PEG layer.
authors.affiliation: Food, Nutrition and Health Program, Faculty of Agricultural Sciences, The University of British Columbia, 6650 N.W. Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4. jlosso@lsu.edu
authors.forename: Jack N
authors.initials: JN
authors.lastname: Losso
authors.forename: Shuryo
authors.initials: S
authors.lastname: Nakai
mesh_terms: D004355:Drug Stability; D004563:Electrochemistry / Q000379:methods; D004655:Emulsions / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D008970:Molecular Weight; D009821:Oils; D011092:Polyethylene Glycols / Q000737:chemistry*; D013499:Surface Properties; D014867:Water
chemical_list: D004655:Emulsions; D007782:Lactoglobulins; D009821:Oils; D014867:Water; D011092:Polyethylene Glycols