1. Evidence of negative surface pressure induced by β-lactoglobulin and β-casein at water/air interface
- Author
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G. Gochev, Eugene V. Aksenenko, V. Ulaganathan, Cécile Gehin-Delval, Reinhard Miller, Deniz Z. Gunes, V. B. Fainerman, Ulaganathan, V, Fainerman, VB, Gochev, G, Aksenenko, E, Gunes, DZ, Gehin-Delval, C, and Miller, R
- Subjects
Maximum bubble pressure method ,thermodynamic model ,Chemistry ,bubble pressure tensiometry ,General Chemical Engineering ,Thermodynamics ,General Chemistry ,dynamic surface tensions ,Surface pressure ,β-lactoglobulin ,Thermodynamic model ,Chemistry, Applied ,β casein ,Food Science & Technology ,Tensiometer (surface tension) ,pH effect ,negative surface pressure ,Time range ,Food Science ,Protein adsorption - Abstract
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 beta-lactoglobulin has been studied at different pHs and the experimental results agree with the theoretical model presented. Refereed/Peer-reviewed
- Published
- 2014