Structure and morphology of bovine serum albumin–lysozyme (BSA–Lys) complex films at air–water interface

Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review

Hen egg white lysozyme (HEWL) is used as a food additive in China due to its outstanding antibacterial properties. It is listed as GRAS grade (generally recognized as safe) by the United States Food and Drug Administration (FDA, US) and has been extensively researched and used in food preservation. And the industrial production of HEWL already been realized. Given the complex food system that can affect the antibacterial activity of HEWL, and the limitations of HEWL itself on Gram-negative bacteria. Based on the structure and main biological characteristics of HEWL, this paper focuses on reviewing methods to enhance the stability and antibacterial properties of HEWL. Immobilization tactics such as chemically driven self-assembly, embedding and adsorption address the restriction of poor HEWL antibacterial activity effected by external factors. Both intermolecular and intramolecular modification strategies break the bactericidal deficiencies of HEWL itself. It also comprehensively analyzes the current application status and future prospects of HEWL in the food preservation. There was limited research on the biological methods in modifying HEWL. If the HEWL is genetically engineered, it can broaden its antimicrobial spectrum, improve its other biological activities, so as to further expand its application in the food industry. At present, research on HEWL mainly focused on its antibacterial properties, whereas its application in anti-inflammatory and antioxidant effects also presented great potential.

Investigating the interaction mechanism between gliadin and lysozyme through multispectroscopic analysis and molecular dynamic simulations

The development of stable nanocomplexes based on gliadin and other biopolymers shows potential applications as delivery vehicles in the food industry. However, there is limited study specifically targeting the gliadin-lysozyme system, and their underlying interaction mechanism remains poorly understood. Therefore, the objective of this study was to investigate the binding mechanism between gliadin and lysozyme using a combination of multispectroscopic methods and molecular dynamic simulations. Stable gliadin-lysozyme complex nanoparticles were prepared using an anti-solvent precipitation method with a gliadin-to-lysozyme mass ratio of 2:1 and pH 4.0. The characteristic changes in the UV-visible spectrum of gliadin induced by lysozyme confirmed the complex formation. The analyses of fluorescence, FT-IR spectra, and dissociation tests demonstrated the indispensability of hydrophobic, electrostatic, and hydrogen bonding interactions in the preparation of the composites. Scanning electron microscopy revealed that the surface morphology of the nanoparticles changed from smooth and spherical to rough and irregular with the addition of lysozyme. Furthermore, molecular dynamic simulations suggested that lysozyme bound to the hydrophobic region of gliadin and hydrogen bonding was crucial for the stability of the complex. These findings contribute to the advancement of gliadin-lysozyme complex nanoparticles as an efficient delivery system for encapsulating bioactive compounds in food industry.

Langmuir monolayer of lysozyme at variable subphase pH conditions: a comprehensive study on structure, morphology and hysteresis behaviour

Formation of a pure Langmuir monolayer of lysozyme at the air-water interface and its investigation by means of a surface pressure (π)-mean molecular area (A) isotherm has been accomplished under different subphase pH conditions. A normalized area-time curve confirms the stable nature of the lysozyme monolayer whose compressibility variation with an increased surface pressure at specific subphase pH has also been studied from π-A isotherms. The monolayers exhibit irreversible hysteresis behaviour irrespective of subphase pH conditions, as evidenced from successive compression-expansion π-A isotherm cycles. Comparison of surface thermodynamics under hysteresis with subphase pH variation confirms that the monolayer at subphase pH ≈ 4.0 involves a greater amount of energy to attain and retain the ordered and compact monolayer than the other two pH conditions (pH ≈ 7.0 and 9.5). In situ visualization of lysozyme monolayers by Brewster angle microscopy suggests the homogeneous and stripe-like pattern formation at lower and higher surface pressure respectively. Further investigations of lysozyme films at solid surfaces have been carried out with atomic force microscopy and X-ray reflectivity (XRR) analysis. Structural reversibility of lysozyme molecules under compression-expansion-compression of the monolayer is revealed from the comparison of height profiles of AFM images and electron density profiles as extracted from XRR analysis of the films deposited during both first and second compressions of the monolayer. The mechanism of the structural rearrangement of lysozyme molecules with surface pressure variation at different subphase pH is explored, correlating macroscopic and microscopic information.

Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein

In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.