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Evidence of negative surface pressure induced by β-lactoglobulin and β-casein at water/air interface
- Publication Year :
- 2014
- Publisher :
- Netherlands : Elsevier, 2014.
-
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
- 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
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....84a527c41993a0e5c0d50f29cd6fd93b