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Article

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Title

Binding of α-lactalbumin to unsaturated fatty acids monolayers at various pH

Authors

[ 1 ] Instytut Technologii i Inżynierii Chemicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee | [ D ] phd student

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2026

Published in

Food Hydrocolloids

Journal year: 2026 | Journal volume: vol. 173

Article type

scientific article

Publication language

english

Keywords
EN
  • Fatty acid
  • Whey protein
  • α-lactalbumin
  • Langmuir monolayer
  • Liprotides
  • Infant formula
  • HAMLET complex
Abstract

EN Interactions between unsaturated fatty acids (UFAs) and α-lactalbumin (α-LA) at biological interfaces play a crucial role in the formation of liprotides, which are the lipid–protein complexes with reported antitumor and antimicrobial activity. Here, we investigate the interfacial behavior of monolayers formed by various C18 unsaturated fatty acids: elaidic acid (EA), linoleic acid (LA), linolenic acid (LnA), and cis-vaccenic acid (VA) in the absence and presence of α-LA at two physiologically relevant pH values (2.00 for the stomach and 6.25 for the mouth and duodenum). Our findings reveal that both fatty acid structure and subphase pH profoundly influence monolayer organization, protein incorporation, and film stability over time. The analysis of kinetic experiments and compression–expansion cycles shows that at pH 2.00, EA forms the most stable complexes with α-LA, resembling the behavior of previously studied oleic acid. In contrast, at pH 6.25, LnA and VA demonstrate a stronger ability to incorporate α-LA driven by hydrophobic forces between exposed nonpolar protein residues and fatty acid chains. These results emphasize the importance of protein conformation, particularly the molten globule state of α-LA at low pH, in modulating interfacial interactions. Our study demonstrates that selected unsaturated fatty acids can form stable interfacial complexes with α-lactalbumin, expanding the range of alternatives to oleic acid. It also highlights how monolayer composition and pH influence the physicochemical design of functional foods, infant formulas, and lipid-based delivery systems. The insights presented in this work provide a foundation for further exploration of the biological activity and therapeutic relevance of UFAs-protein assemblies beyond conventional models.

Date of online publication

30.10.2025

Pages (from - to)

112187-1 - 112187-11

DOI

10.1016/j.foodhyd.2025.112187

URL

https://www.sciencedirect.com/science/article/pii/S0268005X25011476?dgcid=author

Comments

Article number: 112187

License type

other

Ministry points / journal

140

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