Conformations and structures of milk proteins adsorbed to oil-water interfaces

The conformations of proteins adsorbed to interfaces differ from those of the proteins in solution, and there are relatively few methods available to measure these conformations. Methods based on the scattering of light, neutrons, or Xrays, allow some determination of the distribution of mass, relative to the interface, of the adsorbed molecules. Additional information can be obtained by studying the proteolytic breakdown of adsorbed proteins, or by determining the natures or extents of reactions between interfacial proteins. Finally, changes in the heat of denaturation of proteins when they are adsorbed may be used as indications of conformational changes during or following adsorption. Copyright (C) 1996 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology