Theeectofphysiologicalconditionsonthesurfacestructureofproteins:Settingthesceneforhumandigestionofemulsions

J.Maldonado-Valderrama; A.P.Gunning; M.J.Ridout; P.J.Wilde; V.J.Morris

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Theeectofphysiologicalconditionsonthesurfacestructureofproteins:Settingthesceneforhumandigestionofemulsions

机译：蛋白质表面结构的生理条件效应：为人类消化乳剂设置场景

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Understandingandmanipulatingtheinterfacialmechanismsthatcontrolhumandigestionoffoodemulsionsisacrucialsteptowardsimprovedcontrolofdietaryintake.Thisarticlereportsinitialstudiesontheeectsofthephysiologicalconditionswithinthestomachonthepropertiesofthelmformedbythemilkprotein(β-lactoglobulin)attheair-waterinterface.Atomicforcemicroscopy(AFM),surfacetensionandsurfacerheologytechniqueswereusedtovisualizeandexaminetheeectofgastricconditionsonthenetworkstructure.Theeectsofchangesintemperature,pHandionicstrengthonapre-formedinterfacialstructurewerecharacterizedinordertosimulatetheactualdigestionprocess.Changesinionicstrengthhadlittleeectonthesurfaceproperties.Inisolation,acidicationreducedboththedilatationalandthesurfaceshearmodulus,mainlyduetostrongrepulsiveelectrostaticinteractionswithinthesurfacelayerandraisingthetemperaturetobodytemperatureacceleratedtherearrangementswithinthesurfacelayer,resultinginadecreaseofthedilatationalresponseandanincreaseofsurfacepressure.TogetherpHandtemperaturedisplayanunexpectedsynergism,independentoftheionicstrength.Thus,exposureofapre-formedinterfacialβ-lactoglobulinlmtosimulatedgastricconditionsreducedthesurfacedilatationalmodulusandsurfaceshearmoduli.Thisisattributedtoaweakeningofthesurfacenetworkinwhichthesurfacerearrangementsoftheproteinpriortoexposuretogastricconditionsmightplayacrucialrole.

机译：Understandingandmanipulatingtheinterfacialmechanismsthatcontrolhumandigestionoffoodemulsionsisacrucialsteptowardsimprovedcontrolofdietaryintake.Thisarticlereportsinitialstudiesontheeectsofthephysiologicalconditionswithinthestomachonthepropertiesofthelmformedbythemilkprotein（β乳球蛋白）attheair-waterinterface.Atomicforcemicroscopy（AFM），surfacetensionandsurfacerheologytechniqueswereusedtovisualizeandexaminetheeectofgastricconditionsonthenetworkstructure.Theeectsofchangesintemperature，pHandionicstrengthonapre-formedinterfacialstructurewerecharacterizedinordertosimulatetheactualdigestionprocess.Changesinionicstrengthhadlittleeectonthesurfaceproperties.Inisolation，acidicationreducedboththedilatationalandthesurfaceshearmodulus，mainlyduetostrongrepulsiveelectrostaticinteractionswithinthesurfacelayerandraisingthetemperaturetobodytemperatureacceleratedtherearrangementswithinthesurfacelayer，resultinginadecreaseofthedilatationalresponseandanincreaseofsurfacepressure.TogetherpHandtemperatured因此，暴露于预先形成的界面β-乳球蛋白以模拟胃液状态降低了表面膨胀模量和表面剪切模量。这归因于变质的表面网络对气体的重排顺序进行了调整。

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《The European physical journal, E. Soft matter》 |2009年第2期|共10页
作者
J.Maldonado-Valderrama; A.P.Gunning; M.J.Ridout; P.J.Wilde; V.J.Morris;
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正文语种 eng
中图分类物理学;
关键词
Understanding; interfacial; manipulating;

机译：理解;界面;操纵;

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1. Theeectofphysiologicalconditionsonthesurfacestructureofproteins:Settingthesceneforhumandigestionofemulsions [J] . J.Maldonado-Valderrama, A.P.Gunning, M.J.Ridout, The European physical journal, E. Soft matter . 2009,第2期

机译：蛋白质表面结构的生理条件效应：为人类消化乳剂设置场景

Theeectofphysiologicalconditionsonthesurfacestructureofproteins:Settingthesceneforhumandigestionofemulsions

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