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| Hauptseite > Publications database > Surfactant-driven modifications in protein structure |
| Hauptseite > Publications database > Surfactant-driven modifications in protein structure |
| Journal Article | FZJ-2026-03563 |
; ; ;
2025
Royal Soc. of Chemistry
London
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Please use a persistent id in citations: doi:10.1039/D5SM00207A
Abstract: MLZ Grand Challenges: In this review article, we summarize the fundamentals and recent updates on (i) protein interaction with surfactants; (ii) the phenomenon of protein unfolding and refolding, and (iii) the utilization of protein-surfactant interactions to direct heat-induced protein gelation. The protein-surfactant interaction and their resultant complexes have gained significant interest due to its extensive applications across various fields, including the food industry, cosmetics, and medicine. Surfactants are known to unfold the protein, where there are extensive models describing the basic mechanism of such unfolding and the resultant structure formed across micro-to-macro length scales. These models grounded in extensive experimental and simulation studies aim to predict the interaction dynamics based on several physicochemical parameters, such as surfactant properties (e.g., ionic character, tail length), protein characteristics (e.g., charge, isoelectric point), and solution conditions (e.g., pH, ionic strength, temperature). Recently, there has been a growing interest in the refolding of surfactant-induced unfolded proteins using combinations of ionic and nonionic surfactants and some mechanical procedures such as dilution, dialysis, etc. While the mechanisms of such refolding are still being explored, a general consensus suggests preferential binding of ionic surfactants with nonionic surfactants to form mixed micelles, rather than protein-surfactant complexes. It has also been demonstrated that the interaction of protein with surfactants can be effectively utilized to guide the heat-induced gelation of protein.
Keyword(s): Others (1st) ; Soft Condensed Matter (2nd)
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