Enzymatic proteolysis of alpha gliadin monolayer spread at the air-water interface.

The mechanism of the enzymatic hydrolysis under the proteolytic enzyme action of a plant protein alpha gliadin organized as a model monolayer system at the air/water interface was studied. The advantage of the monolayer technique is the ability to control and modify easily the interfacial organization of the molecules and the possibility to optimize the conditions for the hydrolysis. Enzymatic hydrolysis was studied by using a traditional barostat surface balance. The hydrolysis kinetic was followed by measuring simultaneously the decrease of the surface area and change of the surface potential with time. The decrease with time in film area is result of the random scission of the peptide bonds of polypeptide chain and their solubilization in the aqueous subphase. The interpretation of the surface potential data is based on the contribution of the dipole moments of the intact and broken peptide groups. An appropriate kinetic model describing the proteolytic action of a peptidase was applied and the global kinetic constant was obtained. The random scission of the protein chains gave kinetic constants comparable with those measured during the hydrolytic scission of polyester macromolecules but quite different to the values obtained with short-chain lipids.

1H NMR relaxation studies of protein-polysaccharide mixtures.

NMR water proton relaxation was used to characterize the structure of plant proteins and plant protein-polysaccharide mixtures in aqueous solutions. The method is based on the mobility determination of the water molecules in the biopolymer environment in solutions through relaxation time measurements. Differences of conformation between pea globulin and alpha gliadin seem to control the water molecules mobility in their environment. As deduced from the study of complexes, the electrostatic interactions may also play a major role in the water molecule motions. The phase separation induced under specific conditions seems to promote the translational diffusion of structured water molecules whereas the rotational motion was more restricted.

Rheological interfacial properties of plant protein-arabic gum coacervates at the oil-water interface.

This study concerns the interfacial properties of the plant proteins-arabic gum coacervates, which are involved in encapsulation processes based on complex coacervation. The results make it possible to deduce the prerequisite characteristics of the protein, which are involved in the coacervate interfacial properties. The influence of pH and concentration on protein interfacial properties was also studied so as to enable us to predict the best conditions to achieve encapsulation. It has been established that, to obtain a good encapsulation yield, the coacervate must show high surface-active properties and its adsorption on the oil droplets must be favored compared to the free protein adsorption. On the other hand, mechanical properties of the interfacial film made of the coacervate, appear to be a key parameter, as reflected by the dilational viscoelasticity measurements. When compared to the properties of the proteins films, an increase of the rigidity of the interfacial film was shown with the coacervates. It was also observed that viscoelastic properties of the coacervate film were strongly reduced, as well as the associated relaxation times. In acidic conditions, the coacervates containing alpha-gliadin are characterized by an interfacial viscoelastic behavior. This behavior reflects the softness of the interfacial film. This viscoelasticity allows also the formation of a continuous layer around the oil droplets to be encapsulated. Drop tensiometry is shown to be a method that could allow the most adapted protein to be selected and the conditions of the coacervation process to be optimized with regard to concentration and pH.

Plant protein-polysaccharide interactions in solutions: application of soft particle analysis and light scattering measurements.

The soft particle analysis theory was applied to plant proteins and polysaccharides in solution, to determine the charge density of these polymers and the depth of the layer accessible by counterions according to pH conditions. In addition to the macromolecule shape characterized by light scattering measurements, these properties are also correlated with the optimum coacervation condition, so as to establish the prevalent plant protein-polysaccharide interactions governing the coacervate formation. Globulin was found to be highly charged and spherically shaped. The best coacervation condition was obtained at the pH value, which corresponds to the protein conformation with a dense and compact accessible layer. On the contrary, for the alpha gliadin, bearing a lower charge, a more extended conformation seems to be more favourable. For the plant proteins studied, the coacervation seems to be controlled by the structure of the counter polyanion used: from our model, it turns out that the rod-like structure of arabic gum observed at acidic pH allows the interaction with plant proteins to form coacervates, contrary to the highly charged and spherical structure of alginate.

Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface.

Adsorption and rheological properties of plant proteins were determined by means of the dynamic pendant drop technique. The plant protein properties were compared with the interfacial properties of gelatin, which is well-known for its surface-active properties and is commonly used in food and health products. The results showed that alpha gliadins (wheat proteins) and pea globulins have the highest surface active properties at the oil-water interface, even higher than gelatin at the same concentration (weight/volume). After a short time of adsorption, alpha gliadin interfacial behavior is characterized by a pronounced viscoelasticity, which was confirmed with time whereas pea protein interfacial behavior became elastic after a long initial adsorption period. Finally, the behavior of gelatin is very close to the alpha gliadin behavior for the short initial adsorption period, whereas it looks like the behavior of legume seed proteins for longer times of the adsorption kinetics. This study emphasizes the importance of the choice of the proteins and the emulsification time in the encapsulation process, according to the interfacial behavior.