Understanding the interaction mechanism
between proteins and surfactants
is conducive to the application of protein/surfactant mixtures in
the food industry. The present study investigated the interaction
mechanism of casein with cationic Gemini surfactant (BQAS), anionic
Gemini surfactant (SGS), anionic single-chain surfactant (sodium dodecyl
sulfate [SDS]), and two biosurfactants (rhamnolipid [RL] and lactone
sophorolipid [SL]) at the interface and in bulk phase. BQAS/casein
and SDS/casein mixtures exhibit a strong synergistic effect on the
surface activity. For SGS, RL, and SL, the formation of surfactant/casein
complexes caused no improvement in surface activity. Dilational elasticity
results indicate the displacement of casein by SGS, RL, and SL at
the surface. However, the BQAS/casein complexes manifested varying
dilational properties from pure casein surface. The strong electrostatic
interaction between BQAS and casein produced large-size precipitate
particles. For other surfactants, no precipitate particles formed.
Determination of ζ-potential, UV–vis absorption spectra,
and fluorescence spectra demonstrated the stronger interaction of
BQAS and SDS with casein than that of SGS, RL, and SL. Addition of
BQAS initially increased and then decreased the α-helix structure
of casein. For SGS, RL, and SL, no noticeable change occurred in the
casein structure. However, the formation of SDS/casein complexes was
conducive to the casein structure. In conclusion, the interaction
between BQAS and casein is similar to that of cationic single-chain
surfactant. Furthermore, SGS exhibits a significantly different interaction
mechanism from the corresponding monomer (SDS), possibly resulting
from its excellent interfacial activity, low critical micelle concentration
values, and strong self-assembly capability. For RL and SL, the weak
interaction is attributed to the relatively complicated structure
and less charged degree of hydrophilic headgroups.