Determination of surface tensions of proteins II. Surface tension of serum albumin, altered at the protein-air interface

Abstract

Serum albumin, which itself has a surface tension of ⋍70.3 erg/cm², when dissolved in water lowers the surface tension of water from 72.5 to ⋍50 erg/cm², as measured by a variety of means, including the pendant drop, the Wilhelmy plate and the platinum ring methods. Equally low and even lower surface tensions are found with the contact angle method, on a thin layer of albumin that had been adsorbed onto a low energy surface and subsequently exposed to air. Surface tensions of drops of albumin solutions varying in concentration from 0.01 to 5.5% (w/v) yielded, with a contact angle method, values that only varied between 67 and 61 erg/cm². With the pendant drop, the Wilhelmy plate and the platinum ring methods, one essentially measures the surface tension at the air-liquid interface, at which proteins tend to adsorb, and where reversible or irreversible reorientation can be expected. The same holds for a thin layer of protein adsorbed onto a low energy surface, exposed to air. Thus, when through the very act of surface tension measurement, or after adsorbing protein onto a substrate, protein is exposed at the air-liquid interface, it apparently loses the pronounced hydrophilicity characteristic of its native hydrated state and manifests through reorientation a much more hydrophobic tertiary configuration.