In the past, several modifications of these protein films with the help of heteroprotein complexes had to be reported by different research groups. These structures are usually built with many solutions. Scientists have developed ultra-thin heteroprotein films with excellent thermal, mechanical and pH strength that can pave the way for increasing the use of thin films in the biomedical and food packaging industries. These films are very small compared to other proteins or plastic films. They are softer and thinner and have more flexibility than other films.
A team of researchers from the Institute of Natural Sciences Institute of Advanced Study in Science and Technology (IASST), Guwahati, an independent institute under the Department of Science and Technology, has successfully developed ultrathin monolayer protein films that combine two protein proteins: bovine serum albumin (BSA) and lysozyme (Lys). They used a method called using the Langmuir-Blodgett (LB) method which gives films thickness in nanometer sequence.
This research project is led by Drs. Sarathi Kundu, Associate Professor, and Mr. Raktim J. Sarmah, SRF, Ph.D. the student made a monolayer film heteroprotein – the first to use this method. They examined the unique structure and morphology of these complex films in dynamic pH conditions to assess stability and related structures. The complex formation between the two proteins occurred with a unique pH of 9.2 as a result of electrostatic attraction and hydrophobic interactions. This monolayer complex was constructed in the waterworks, which was later transferred to silicon substrates with an intensity of 18 mN / m for further research. It was shown that monolayers in the visible air-water connector can hold their internal structure long enough due to the complexity that makes the film very stable.
Such films of complex BSA and Lys proteins can be useful in making thin films that are more stable and decomposing on a variety of proteins to increase their use in the field of thin film technology. Various physicochemical methods such as parameter modification or incorporation of different fatty acids or components of polyol (glycerol, starch, gelatin, etc.) in this protein complex can make the film stand free to be used in a variety of ways. This research work was recently published in the prestigious Food Hydrocolloids journal under Elsevier’s acclaimed publishers.
For more read: https://doi.org/10.1016/j.foodhyd.2022.107788
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