Temperature is key to yield and stability of protein stabilized microbubbles

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Abstract

The effect of preparation and storage parameters on the number, size and stability of microbubbles
covered with bovine serum albumin (BSA) was investigated. A large number of microbubbles with a high stability were obtained at protein concentration of 7.5% or higher, at pH between 5 and 6, at a ionic strength of 1.0 M and at a preheating temperature of 55 - 60°C. Microbubbles stored at 4°C were more stable than those stored at room temperature. This was observed for a specific commercial BSA batch. We found that optimal preparation parameters strongly depend on the batch. Certain BSA batches were found not to lead to microbubbles at all. Microbubbles made with different protein concentration and preheating temperatures shrunk in time to a radius between 300 nm and 350 nm, after which the size remained constant during further storage. We argue that the constant final size can be explained by a thickening of the microbubble shell as a result of the microbubble shrinkage and thereby withstanding the Laplace pressure. The effects of the protein concentration, pH and ionic strength on the number of obtained microbubbles directly after sonication can be ascribed to the influence of these parameters on the adsorption speed and ability to cover the surface of air bubbles formed during sonication with enough proteins to stabilize the bubble against coalescence and dissolution. We suggest that the effect of temperature during sonication on the formation of microbubbles can be related to thermally induced protein- protein interaction at the air-water interface. After formation these interactions have a temperature dependency, which might explain the difference in stability during storage at 4 and 21°C.
Original languageEnglish
Pages88
Number of pages1
Publication statusPublished - 2015
EventISFRS 2015 - Zurich, Switzerland
Duration: 7 Jun 201511 Jun 2015

Conference

ConferenceISFRS 2015
CountrySwitzerland
CityZurich
Period7/06/1511/06/15

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