Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin

R. Wustneck; J. Kragel; R. Miller; V.B. Fainerman; Peter J. Wilde; Dipak Sarker; David C. Clark

doi:10.1016/S0268-005X(96)80018-X

Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin

R. Wustneck, J. Kragel, R. Miller, V.B. Fainerman, Peter J. Wilde, Dipak Sarker, David C. Clark

University of Brighton

Research output: Contribution to journal › Article › peer-review

Abstract

The adsorption kinetic behaviour of β-lactoglobulin and β-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes

Original language	English
Pages (from-to)	395-405
Number of pages	11
Journal	Food Hydrocolloids
Volume	10
Issue number	4
DOIs	https://doi.org/10.1016/S0268-005X(96)80018-X
Publication status	Published - 1 Dec 1996

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10.1016/S0268-005X(96)80018-XLicence: Unspecified

2 Oral presentation

Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.
Sarker, D. (Presenter)
21 Mar 2010 → 24 Mar 2010
Activity: External talk or presentation › Oral presentation
Effect of phenolic antioxidant compounds on the colloidal properties and on the oxidative stability of olive oil O/W emulsions.
Sarker, D. (Presenter)
20 May 2008 → 24 May 2008
Activity: External talk or presentation › Oral presentation

Cite this

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title = "Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin",

abstract = "The adsorption kinetic behaviour of β-lactoglobulin and β-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes",

author = "R. Wustneck and J. Kragel and R. Miller and V.B. Fainerman and Wilde, {Peter J.} and Dipak Sarker and Clark, {David C.}",

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AU - Wustneck, R.

AU - Kragel, J.

AU - Miller, R.

AU - Fainerman, V.B.

AU - Wilde, Peter J.

AU - Sarker, Dipak

AU - Clark, David C.

PY - 1996/12/1

Y1 - 1996/12/1

N2 - The adsorption kinetic behaviour of β-lactoglobulin and β-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes

AB - The adsorption kinetic behaviour of β-lactoglobulin and β-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes

U2 - 10.1016/S0268-005X(96)80018-X

DO - 10.1016/S0268-005X(96)80018-X

M3 - Article

SN - 0268-005X

VL - 10

SP - 395

EP - 405

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 4

ER -

Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin

Abstract

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Activities

Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.

Effect of phenolic antioxidant compounds on the colloidal properties and on the oxidative stability of olive oil O/W emulsions.

Cite this