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Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/18999

Title: Mechanism of Nonpolar Model Substances to Inhibit Primary Gushing Induced by Hydrophobin HFBI
Authors: Shokribousjein, Zahra
Galan, David Riveros
WAGNER, Patrick
Lammertyn, Jeroen
Arghir, Iulia
Golreihan, Asefeh
Verachtert, Hubert
Aydin, Ahmet Alper
De Maeyer, Marc
Titze, Jean
Ilberg, Vladimir
Derdelinckx, Guy
Issue Date: 2015
Abstract: In this work, the interactions of a well-studied hydrophobin with different types of nonpolar model substances and their impact on primary gushing is evaluated. The nature, length, and degree of saturation of nonpolar molecules are key parameters defining the gushing ability or inhibition. When mixed with hydrophobins, the nonpolar molecule-hydrophobin assembly acts as a less gushing or no gushing system. This effect can be explained in the framework of a competition effect between non-polar systems and CO2 to interact with the hydrophobic patch of the hydrophobin. Interactions of these molecules with hydrophobins are promoted as a result of the similar size of the nonpolar molecules with the hydrophobic patch of the protein, at the expense of the formation of nanobubbles with CO2. In order to prove the presence of interactions and to unravel the mechanisms behind them, a complete set of experimental techniques was used. Surface sensitive techniques clearly show the presence of the interactions, whose nature is not covalent nor hydrogen bonding according to infrared spectroscopy results. Interactions were also reflected by particle size analysis in which mixtures of particles displayed larger size than their pure component counterparts. Upon mixing with nonpolar molecules, the gushing ability of the protein is significantly disrupted.
Notes: [Shokribousjein, Zahra; Galan, David Riveros; Verachtert, Hubert; Derdelinckx, Guy] Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Heverlee, Belgium. [Shokribousjein, Zahra; Galan, David Riveros; Verachtert, Hubert; Derdelinckx, Guy] Leuven Food Sci & Nutr Res Ctr LFoRCe MaltBeerSci, Heverlee, Belgium. [Losada-Perez, Patricia; Wagner, Patrick] Hasselt Univ, Inst Mat Res IMO, B-3590 Diepenbeek, Belgium. [Losada-Perez, Patricia; Wagner, Patrick] Katholieke Univ Leuven, Dept Phys & Astron, Soft Matter & Biophys Sect, B-3001 Leuven, Belgium. [Lammertyn, Jeroen; Arghir, Iulia] Katholieke Univ Leuven, Dept Biosyst, Div Mech Biostat & Sensors, Heverlee, Belgium. [Golreihan, Asefeh] Katholieke Univ Leuven, Dept Earth & Environm Sci, Div Geol, B-3001 Leuven, Belgium. [Aydin, Ahmet Alper; Ilberg, Vladimir] Univ Appl Sci Weihenstephan Triesdorf, Fac Gardening & Food Technol, D-85350 Freising Weihenstephan, Germany. [Aydin, Ahmet Alper] Istanbul Tech Univ, Fac Chem & Met Engn, Chem Engn Dept, TR-34469 Istanbul, Turkey. [De Maeyer, Marc] Katholieke Univ Leuven, Dept Chem, Div Chem, Sect Mol & Struct Biol,Lab Biomol Modelling & Bio, Heverlee, Belgium. [Titze, Jean] Dohler GmbH, D-64295 Darmstadt, Germany.
URI: http://hdl.handle.net/1942/18999
DOI: 10.1021/acs.jafc.5b01170
ISI #: 000354908800034
ISSN: 0021-8561
Category: A1
Type: Journal Contribution
Validation: ecoom, 2016
Appears in Collections: Research publications

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