Surface Properties and Foam Stability of Protein/Surfactant Mixtures: Theory and Experiment

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• 作者：Julia Maldonado-Valderrama ; Alberto Mart&iacute ; n-Molina ; Antonio Mart&iacute ; n-Rodriguez ; Miguel A. Cabrerizo-V&iacute ; lchez ; Mar&iacute ; a J. Gá ; lvez-Ruiz ; Dominique Langevin
• 刊名：Journal of Physical Chemistry C
• 出版年：2007
• 出版时间：February 15, 2007
• 年：2007
• 卷：111
• 期：6
• 页码：2715 - 2723
• 全文大小：130K
• 年卷期：v.111,no.6(February 15, 2007)
• ISSN：1932-7455

文摘

This research work deals with the surface behavior of mixed protein/surfactant systems and its relation withfoam stability. In particular, a novel procedure of analysis of the experimental data is proposed, which providesa direct correlation between both phenomena. Accordingly, the results presented might constitute a promisingtool in the control of foam stability, which has a crucial technological application. The surface characterizationis performed by studying the surface pressure isotherms of mixed systems. The qualitative information extractedfrom the experimental curves is importantly verified by the application of a thermodynamic model to themixed system, which was previously probed with the individual components. Moreover, the model providesthe concrete composition of the surface-adsorbed layer in which the surfactant seems to displace the proteinfrom the surface. Subsequently, the surface tension arises as a key factor in determining which species dominatethe surface, and the findings appear in agreement with the theoretical conclusions. Also, the displacement ofthe protein by the surfactant, previously inferred experimentally and theoretically, is observed in situ bymeans of the evolution of the surface pressure in the sequential adsorption. Finally, this structuralcharacterization of the surface is correlated with the measurements of the foam stability. This last featureprovides a direct connection between fundamental properties and industrial magnitudes and constitutes amain achievement of this work.