Influence of Pressure Holding Time on Ovalbumin Solution Behavior via Small-Angle Neutron Scattering and Diffusing Wave Spectroscopy

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Author(s)Paul, Brian
Author(s)Furst, Eric M.
Author(s)Lenhoff, Abraham M.
Author(s)Gilbert, Elliot P.
Author(s)Wagner, Norman J.
Author(s)Teixeira, Susana C. M.
Date Accessioned2025-05-13T20:12:27Z
Date Available2025-05-13T20:12:27Z
Publication Date2025-04-14
DescriptionThis article was originally published in Journal of Food Process Engineering. The version of record is available at: https://doi.org/10.1111/jfpe.70088. © 2025 The Author(s). Journal of Food Process Engineering published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
AbstractProtein–protein interactions (PPIs) were characterized as a function of salt concentration and applied hydrostatic pressure for hen egg ovalbumin solutions. In situ data were collected using small-angle neutron scattering (SANS) at various concentrations of ammonium sulfate. The nondestructive nature of SANS allows for extended pressure holding times and the investigation of the reversibility of effects on PPIs. An empirical scaling developed previously is shown to capture the dependence of the reduced osmotic second virial coefficient on an effective pressure, combining osmotic and hydrostatic contributions. A comparison to small-angle X-ray scattering data for ovalbumin indicates enhanced net attraction at all conditions investigated with longer pressure holding times. Pressure effects on PPIs measured by SANS are shown not to be fully reversible in the presence of salt. Pressure-triggered aggregation was detected in the hours after depressurization at moderate salt concentrations, with slow recovery of pressure-induced attraction at high salt concentrations. Consistency is demonstrated between predicted solution viscosities and experimental observations from viscometry and in situ high-pressure diffusing wave spectroscopy. Furthermore, both the strength of ovalbumin PPIs and the relative solution viscosity display Barus-like scaling with effective pressure, exhibiting distinct pressure-viscosity coefficients from those of water.
SponsorThis work was prepared under cooperative agreement #70NANB20H133 from NIST, U.S. Department of Commerce. We acknowledge the support of the National Institute of Standards and Technology, U.S. Department of Commerce, in providing the research facilities used in this work. We acknowledge the support of the Australian Centre for Neutron Scattering, ANSTO and the Australian Government through the National Collaborative Research Infrastructure Strategy, in supporting the neutron research infrastructure used in this work via ACNS proposal P16562. We thank Cedric Gagnon (University of Maryland/NIST), John Barker (NIST), and Amy Shumack (Australian Center for Neutron Scattering) for assistance with preparing the high-pressure SANS sample environment for QUOKKA. This work benefitted from the use of the SasView software, which was originally developed by the DANSE project under NSF Award DMR-050547. Certain instruments and software are identified to foster understanding. Such identification does not imply recommendation or endorsement by the National Institute of Standards and Technology, nor does it imply that the instruments and software identified are necessarily the best available for the purpose. The statements, findings, conclusions, and recommendations are those of the authors and do not necessarily reflect the view of NIST, the Australian Centre for Neutron Scattering, or the U.S. Department of Commerce.
CitationPaul, B., Furst, E.M., Lenhoff, A.M., Gilbert, E.P., Wagner, N.J. and Teixeira, S.C.M. (2025), Influence of Pressure Holding Time on Ovalbumin Solution Behavior via Small-Angle Neutron Scattering and Diffusing Wave Spectroscopy. J Food Process Eng, 48: e70088. https://doi.org/10.1111/jfpe.70088
ISSN1745-4530
URLhttps://udspace.udel.edu/handle/19716/36144
Languageen_US
PublisherJournal of Food Process Engineering
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
Keywordsdiffusing-wave spectroscopy
Keywordshigh pressure
Keywordssalt additives
Keywordssmall-angle neutron scattering
Keywordsviscosity
TitleInfluence of Pressure Holding Time on Ovalbumin Solution Behavior via Small-Angle Neutron Scattering and Diffusing Wave Spectroscopy
TypeArticle
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