Evidence of negative surface pressure induced by ¦Â-lactoglobulin and?¦Â-casein at water/air interface

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• 作者：V. Ulaganathan ; V.B. Fainerman ; G. Gochev ; E.V. Aksenenko ; D.Z. Gunes ; C. Gehin-Delval ; R. Miller
• 关键词：Dynamic surface tensions ; Bubble pressure tensiometry ; ¦Â-lactoglobulin ; pH effect ; Negative surface pressure ; Thermodynamic model
• 刊名：Food Hydrocolloids
• 出版年：2014
• 出版时间：January, 2014
• 年：2014
• 卷：34
• 期：Complete
• 页码：10-14
• 全文大小：589 K

文摘

Protein adsorption is one of the most complex and intriguing phenomenon in interfacial science. This phenomenon has been addressed in this paper for a short time range using maximum bubble pressure tensiometer. This study presents the issue of negative surface pressure of proteins which has been much of a speculation, with the thermodynamic model. Here ¦Â-lactoglobulin has been studied at different pHs and the experimental results agree with the theoretical model presented.