Temperature-induced protein release from water-in-oil-in-water double emulsions.
Temperature-induced protein release from water-in-oil-in-water double emulsions.
复制标题
温度诱导的水包油包水双乳液中的蛋白质释放。
DOI：
10.1021/la703974n
复制
发表时间：
2008
期刊：
影响因子：
--
通讯作者：
Papadopoulos,KyriakosD
中科院分区：
文献类型：
--
作者：
Rojas,EdithC;Staton,JenniferA;John,VijayT;Papadopoulos,KyriakosD
A model water-in-oil-in-water (W1/O/W2) double emulsion was prepared by a two-step emulsification procedure and subsequently subjected to temperature changes that caused the oil phase to freeze and thaw while the two aqueous phases remained liquid. Our previous work on individual double-emulsion globules1demonstrated that crystallizing the oil phase (O) preserves stability, while subsequent thawing triggers coalescence of the droplets of the internal aqueous phase (W1) with the external aqueous phase (W2), termed external coalescence. Activation of this instability mechanism led to instant release of fluorescently tagged bovine serum albumin (fluorescein isothiocyanate (FITC)−BSA) from the W1droplets and into W2. These results motivated us to apply the proposed temperature-induced globule-breakage mechanism to bulk double emulsions. As expected, no phase separation of the emulsion occurred if stored at temperatures below 18 °C (freezing point of the model oiln-hexadecane), whereas oil thawing readily caused instability. Crucial variables were identified during experimentation, and found to greatly influence the behavior of bulk double emulsions following freeze−thaw cycling. Adjustment of these variables accounted for a more efficient release of the encapsulated protein.
