Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces.

Graphical abstract Highlights • Interfacial preoccupation results in slow interfacial stabilization process. • Conformational state and charge affect adsorption rate and structural rearrangement. • Molecular dynamic simulation confirms adsorption behaviour analysed via pendant drop. • Force maps reveal increase in repulsion with interfacial preoccupation. • Repulsive forces differ with conformational state and charge of β-lg. Abstract Amphiphilic properties enable proteins like β-lactoglobulin to stabilize oil/water-interfaces and provide stability in food-related emulsions. During emulsification, the protein undergoes three stages: (I) migration through bulk phase, (II) adsorption, and (III) interfacial rearrangement at the oil/water-interface – the kinetics of which require further research. Therefore, the aim of our study was the analytical and computational investigation of stage (I) and (II) as a function of the interfacial preoccupation, conformational state and charge of β-lactoglobulin. For this purpose, the adsorption of β-lactoglobulin (at pH 7, pH 7 containing 0.1 M NaCl, and pH 9) at increasingly preoccupied oil/water-interfaces has been compared through measuring interfacial tension and ζ-potential and through running molecular dynamics simulations. With increasing interfacial preoccupation, (I) the migration via lag time increased and (II) the adsorption rate decreased. The (II) adsorption rate was highest for β-lactoglobulin containing NaCl, due to dense packing and electrostatic screening. β-lactoglobulin at pH 7 reached a lower adsorption rate than the more negatively charged β-lactoglobulin at pH 9, due to exposure of hydrophobic regions that had a greater effect on adsorption rates than electrostatic repulsion. Our research contributes to a profound understanding of the interfacial stabilization mechanism of proteins at oil/water-interfaces, necessary to characterise and control emulsification processes. [ABSTRACT FROM AUTHOR]