title: The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
abstract: Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as found in food products. Yet, some results indicate that the protein conformation at the interface depends on the nature of the apolar phase. Front-surface fluorescence spectroscopy was used to evidence differences in the structure of bovine serum albumin (BSA) adsorbed at the interface of emulsions prepared with different apolar phases: an hydrocarbon (n-dodecane), a synthetic medium-chain triglyceride (miglyol) and a natural vegetable oil (sunflower oil). Emulsions had similar size distributions of oil droplets. Front-surface fluorescence emission spectra of tryptophanyl residues of the protein (Trp) in emulsions, creams and serums varied as a function of the nature of hydrophobic phase. In emulsions and creams, wavelength of the maximum fluorescence intensities was blue-shifted as compared to the BSA solution. The shift was larger in creams than in emulsions and in samples containing dodecane than with the other apolar phases. Fourth derivative spectra of emulsions and creams exhibited two peaks assigned, respectively, to Trp located in hydrophilic and hydrophobic environments. The peaks were slightly red-shifted in the presence of sunflower oil as compared to miglyol and dodecane and the relative intensity of the "hydrophobic peak" was higher in dodecane. The effects were greater in creams than in emulsions. Fluorescence intensity of Trp was the highest in the serums of emulsions prepared with dodecane as compared to serums issued from sunflower oil and miglyol emulsions. Thus, proportion of adsorbed protein was lower in dodecane emulsions than with the other apolar phases. These results evidence that the mean environment of Trp was more hydrophobic in emulsions and creams than in solutions due to a displacement of some of the Trp of the protein to a more hydrophobic environment. Dodecane had the greatest impact on Trp environment (more hydrophobic) followed by miglyol and then by sunflower oil. This is likely due to differences in the conformation of the protein at the hydrocarbon-water interface as compared to the triacylglycerol-water ones. In addition, sunflower oil provoked a large decrease of Trp fluorescence intensity in emulsions and creams as compared to miglyol or dodecane. This could be due to contaminant quenchers in the oil or to interactions of the unsaturated fatty chains with the protein inducing quenching of the Trp. These observations should be related to the physical properties of the apolar phase and its molecular organization and interactions with the protein at the interface.
authors.affiliation: INRA, Laboratoire d'Etude des Interactions des Molécules Alimentaires, BP 71627, Nantes cedex 3 F-44316, France. rampon@nantes.inra.fr
authors.forename: Vincent
authors.initials: V
authors.lastname: Rampon
authors.forename: Chantal
authors.initials: C
authors.lastname: Brossard
authors.forename: Nadine
authors.initials: N
authors.lastname: Mouhous-Riou
authors.forename: Benoît
authors.initials: B
authors.lastname: Bousseau
authors.forename: Geneviève
authors.initials: G
authors.lastname: Llamas
authors.forename: Claude
authors.initials: C
authors.lastname: Genot
mesh_terms: D000818:Animals; D002417:Cattle; D006838:Hydrocarbons / Q000737:chemistry; D009821:Oils / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D012709:Serum Albumin / Q000737:chemistry*; D013050:Spectrometry, Fluorescence; D014280:Triglycerides / Q000737:chemistry; D014364:Tryptophan / Q000737:chemistry; D014867:Water / Q000737:chemistry*
chemical_list: D006838:Hydrocarbons; D009821:Oils; D011506:Proteins; D012709:Serum Albumin; D014280:Triglycerides; D014867:Water; D014364:Tryptophan