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Structure and dynamics of egg white ovalbumin adsorbed at the air/water interface

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Abstract

The molecular properties of egg white ovalbumin adsorbed at the air/water interface were studied using infrared reflection absorption spectroscopy (IRRAS) and time-resolved fluorescence anisotropy (TRFA) techniques. Ovalbumin adsorbed at the air/water interface adopts a characteristic partially unfolded conformation in which the content of the β-sheet is 10% lower compared to that of the protein in bulk solution. Adsorption to the interface leads to considerable changes in the rotational dynamics of ovalbumin. The results indicate that the end-over-end mobility of the ellipsoidal protein becomes substantially restricted. This is likely to reflect a preferential orientation of the protein at the interface. Continuous compression of surface layers of ovalbumin causes local aggregation of the protein, resulting in protein–network formation at the interface. The altered protein–protein interactions contribute to the strong increase in surface pressure observed.

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Acknowledgements

This research has been supported by a VLAG research school grant 2000 and by an INTAS grant YSF 2001/2-0147.

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Authors and Affiliations

  1. Wageningen Centre for Food Sciences, Diedenweg 20, 6703 GW, Wageningen, The Netherlands

    Marcel B. J. Meinders & Harmen H. J. de Jongh

  2. Division of Chemical Enzymology, Chemistry Department, Moscow State University, 119899 , Moscow, Russia

    Elena V. Kudryashova

  3. Agrotechnological Research Institute, Bornsesteeg 59, Wageningen, The Netherlands

    Marcel B. J. Meinders

  4. Microspectroscopy Centre, Laboratories of Biochemistry and Biophysics, Wageningen University, Dreijenlaan 3, 6703 HA , Wageningen, The Netherlands

    Antonie J. W. G. Visser & Arie van Hoek

  5. TNO Nutrition and Food Research Institute, Utrechtseweg 48, Zeist, The Netherlands

    Harmen H. J. de Jongh

Authors
  1. Elena V. Kudryashova
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  2. Marcel B. J. Meinders
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  3. Antonie J. W. G. Visser
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  4. Arie van Hoek
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  5. Harmen H. J. de Jongh
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Correspondence to Harmen H. J. de Jongh.

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Kudryashova, E.V., Meinders, M.B.J., Visser, A.J.W.G. et al. Structure and dynamics of egg white ovalbumin adsorbed at the air/water interface. Eur Biophys J 32, 553–562 (2003). https://doi.org/10.1007/s00249-003-0301-3

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  • DOI: https://doi.org/10.1007/s00249-003-0301-3

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