Structural Changes in Barley Protein LTP1 Isoforms at Air-Water Interfaces

Structure of Human Serum Albumin at a Foam Surface

Proteins can be adsorbed on the air-water interface (AWI), and the structural changes in proteins at the AWI are closely related to the foaming properties of foods and beverages. However, how these structural changes in proteins at the AWI occur is not well understood. We developed a method for the structural assessment of proteins in the foam state using hydrogen/deuterium exchange mass spectrometry. Adsorption sites and structural changes in human serum albumin (HSA) were identified in situ at the peptide-level resolution. The N-terminus and the loop (E492-T506), which contains hydrophobic amino acids, were identified as adsorption sites. Both the structural flexibility and hydrophobicity were considered to be critical factors for the adsorption of HSA at the AWI. Structural changes in HSA were observed after more than one minute of foaming and were spread widely throughout the structure. These structural changes at the foam AWI were reversible.

Proteins at curved fluid-fluid interfaces in a coarse-grained model

We employ an empirical coarse-grained model with a proposed Gaussian-like interfacial potential to describe proteins at curved fluid-fluid interfaces such as occurring in bubbles and droplets. We consider the air-water and oil-water interfaces. We study the mass distributions and the geometry of the aqueous proteins as a function of the radius of curvature for protein G and two lipid transfer proteins. At curved interfaces the distortion of the proteins is different than at flat interfaces. We find that the proteins come closer to the surface of a bubble than to the surface of similarly curved droplet. In addition, the bubbles adsorb more proteins. We identify the pinning residues. We demonstrate the existence of the second layer in the density profile for sufficiently dense solutions.

Proteins at air–water and oil–water interfaces in an all-atom model

Proteins with different hydrophobicities are studied at the air–water and oil–water interfaces. The all-atom simulating results are consistent with the coarse-grained interfacial model. Proteins are found to be coupled stronger but diffused slower at the oil–water interface than the air–water one.