Surface pressure affects B-hordein network formation at the air-water interface in relation to gastric digestibility.

Protein interfacial network formation under mechanical pressure and its influence on degradation was investigated at molecular level using Langmuir-Blodgett B-hordein monolayer as a 2D model. Surface properties, such as surface pressure, dilatational and shear rheology and the surface pressure--area (π-A) isotherm, of B-hordein at air-water interface were analyzed by tensiometer, rheometer and a Langmuir-Blodgett trough respectively. B-Hordein conformation and orientation under different surface pressures were determined by polarization modulation-infrared reflection absorption spectroscopy (PM-IRRAS). The interfacial network morphology was observed by atomic force microscopy (AFM). B-Hordein could reduce the air-water surface tension rapidly to ∼ 45 mN/m and form a solid-like network with high rheological elasticity and compressibility at interface, which could be a result of interactions developed by intermolecular β-sheets. The results also revealed that B-hordein interfacial network switched from an expanded liquid phase to a solid-like film with increasing compression pressure. The orientation of B-hordein was parallel to the surface when in expended liquid phase, whereas upon compression, the hydrophobic repetitive region tilted away from water phase. When compressed to 30 mN/m, a strong elastic network was formed at the interface, and it was resistant to a harsh gastric-like environment of low pH and pepsin. This work generated fundamental knowledge, which suggested the potential to design B-hordein stabilized emulsions and encapsulations with controllable digestibility for small intestine targeted delivery of bioactive compounds.