Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva

E. Silletti, M.H. Vingerhoeds, W. Norde, G.A. van Aken

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50 Citations (Scopus)

Abstract

In this paper, we studied the interaction between human unstimulated saliva and lysozyme-stabilized oil-in-water emulsions (10 wt/wt% oil phase, 10 mM NaCl, pH 6.7), to reveal the driving force for flocculation of these emulsions. Confocal scanning laser microscopy (CSLM) showed formation of complexes between salivary proteins and lysozyme adsorbed at the oil¿water interface and lysozyme in solution as well. To assess the electrostatic nature of the interaction in emulsion/saliva mixtures, laser-diffraction and rheological measurements were conducted in function of the ionic strength by adding NaCl to the mixture in the range between 0 and 168 mM. Increasing the ionic strength reduced the ability of saliva to induce emulsion flocculation as shown by the decreased floc size and the effect on the viscosity. Turbidity experiments with varying pH (3¿7) and ionic strength also showed decreased complex formation in mixtures between saliva and lysozyme in solution upon NaCl addition up to 200 mM. Decreasing the pH increased the turbidity, in line with the increase of the positive net charge on the lysozyme molecule. We conclude that electrostatic attraction is the main driving force for complex formation between saliva components and lysozyme adsorbed at the oil droplets and in solution.
Original languageEnglish
Pages (from-to)485-493
JournalJournal of Colloid and Interface Science
Volume313
Issue number2
DOIs
Publication statusPublished - 2007

Keywords

  • transmission electron-microscopy
  • phase-ordering kinetics
  • micelle-like structures
  • high-pressure treatment
  • bovine serum-albumin
  • egg-white lysozyme
  • rheological properties
  • beta-lactoglobulin
  • ionic-strength
  • whey proteins

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