Title
Modulating surface rheology by electrostatic protein/polysaccharide interactions
Author
Ganzevles, R.A.
Zinoviadou, K.
van Vliet, T.
Stuart, M.A.C.
de Jongh, H.H.J.
TNO Kwaliteit van Leven
Publication year
2006
Abstract
There is a large interest in mixed protein/polysaccharide layers at air-water and oil-water interfaces because of their ability to stabilize foams and emulsions. Mixed protein/polysaccharide adsorbed layers at air-water interfaces can be prepared either by adsorption of soluble protein/ polysaccharide complexes or by sequential adsorption of complexes or polysaccharides to a previously formed protein layer. Even though the final protein and polysaccharide bulk concentrations are the same, the behavior of the adsorbed layers can be very different, depending on the method of preparation. The surface shear modulus of a sequentially formed β-lactoglobulin/pectin layer can be up to a factor of 6 higher than that of a layer made by simultaneous adsorption. Furthermore, the surface dilatational modulus and surface shear modulus strongly (up to factors of 2 and 7, respectively) depend on the bulk β-lactoglobulin/pectin mixing ratio. On the basis of the surface rheological behavior, a mechanistic understanding of how the structure of the adsorbed layers depends on the protein/polysaccharide interaction in bulk solution, mixing ratio, ionic strength, and order of adsorption to the interface (simultaneous or sequential) is derived. Insight into the effect of protein/ polysaccharide interactions on the properties of adsorbed layers provides a solid basis to modulate surface rheological behavior. © 2006 American Chemical Society.
Subject
Biology
Food technology
Complexation
Elastic moduli
Electrostatics
Emulsions
Ionic strength
Polysaccharides
Surface phenomena
Electrostatic proteins
Polysaccharide complexes
Polysaccharide interactions
Surface rheology
Proteins
ion
lactoglobulin
oil
pectin
polysaccharide
protein
water
adsorption
air
animal
article
chemistry
electricity
flow kinetics
methodology
pH
surface property
viscosity
Adsorption
Air
Animals
Electrostatics
Hydrogen-Ion Concentration
Ions
Lactoglobulins
Oils
Pectins
Polysaccharides
Proteins
Rheology
Surface Properties
Viscosity
Water
To reference this document use:
http://resolver.tudelft.nl/uuid:61cd86ff-a904-48b1-a3fe-335a38d2b504
DOI
https://doi.org/10.1021/la061537e
TNO identifier
239606
ISSN
0743-7463
Source
Langmuir, 22 (24), 10089-10096
Document type
article