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dc.contributor.author
Bergfreund, Jotam
dc.contributor.author
Diener, Michael
dc.contributor.author
Geue, Thomas
dc.contributor.author
Nussbaum, Natalie
dc.contributor.author
Kummer, Nico
dc.contributor.author
Bertsch, Pascal
dc.contributor.author
Nyström, Gustav
dc.contributor.author
Fischer, Peter
dc.date.accessioned
2021-03-02T07:37:43Z
dc.date.available
2021-03-02T03:53:57Z
dc.date.available
2021-03-02T07:37:43Z
dc.date.issued
2021
dc.identifier.issn
1744-683X
dc.identifier.issn
1744-6848
dc.identifier.other
10.1039/d0sm01870h
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/472320
dc.identifier.doi
10.3929/ethz-b-000472320
dc.description.abstract
The formation of viscoelastic networks at fluid interfaces by globular proteins is essential in many industries, scientific disciplines, and biological processes. However, the effect of the oil phase on the structural transitions of proteins, network formation, and layer strength at fluid interfaces has received little attention. Herein, we present a comprehensive study on the effect of oil polarity on globular protein networks. The formation dynamics and mechanical properties of the interfacial networks of three different globular proteins (lysozyme, β-lactoglobulin, and bovine serum albumin) were studied with interfacial shear and dilatational rheometry. Furthermore, the degree of protein unfolding at the interfaces was evaluated by subsequent injection of disulfide bonds reducing dithiothreitol. Finally, we measured the interfacial layer thickness and protein immersion into the oil phase with neutron reflectometry. We found that oil polarity significantly affects the network formation, the degree of interfacial protein unfolding, interfacial protein location, and the resulting network strength. These results allow predicting emulsion stabilization of proteins, tailoring interfacial layers with desired mechanical properties, and retaining the protein structure and functionality upon adsorption. © The Royal Society of Chemistry 2021.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
Royal Society of Chemistry
en_US
dc.rights.uri
http://creativecommons.org/licenses/by-nc/3.0/
dc.title
Globular protein assembly and network formation at fluid interfaces: effect of oil
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution-NonCommercial 3.0 Unported
dc.date.published
2020-12-14
ethz.journal.title
Soft Matter
ethz.journal.volume
17
en_US
ethz.journal.issue
6
en_US
ethz.pages.start
1692
en_US
ethz.pages.end
1700
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.grant
Novel lipid emulsions and their fate in human digestion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
London
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
ethz.grant.agreementno
175994
ethz.grant.fundername
SNF
ethz.grant.funderDoi
10.13039/501100001711
ethz.grant.program
Projekte MINT
ethz.date.deposited
2021-03-02T03:54:03Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2021-03-02T07:37:52Z
ethz.rosetta.lastUpdated
2022-03-29T05:32:11Z
ethz.rosetta.versionExported
true
ethz.COinS
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