title: Effect of surfactant type on surfactant--protein interactions at the air-water interface.
abstract: The displacement of the proteins (beta-lactoglobulin and beta-casein) from an air-water interface by the nonionic (Tween 20 and Tween 60) and ionic (sodium dodecyl sulfate, cetyltrimethylammonium bromide, and lyso-phosphatidylcholine-lauroyl) surfactants has been visualized by atomic force microscopy (AFM). The surface structure has been sampled by the use of Langmuir-Blodgett deposition onto mica substrates to allow imaging in the AFM. In all cases, the displacement process was found to occur through the recently proposed orogenic mechanism (Mackie et al. J. Colloid Interface Sci. 1999, 210, 157-166). In the case of the nonionic surfactants, the displacement involved nucleation and growth of surfactant domains leading to failure of the protein network and subsequent loss of protein into the bulk phase. The surface pressure dependence of the growth of surfactant domains and the failure of the network were found to be the same for both Tween 20 and Tween 60, demonstrating that the breakdown of the protein film was dominated by the mechanical properties of the network. The displacement of protein by ionic surfactants was found to be characterized by nucleation of surfactant domains with little domain growth prior to failure of the network. The size of the domains formed by ionic surfactants was found to be limited by the strong intersurfactant repulsive forces between the charged headgroups. Screening of these charges led to an increase in the size of the domains. The surface pressure at which the network continuity was lost was found to be dependent on the type of surfactant and, in all cases, to occur at higher surface pressures than that required for nonionic surfactants. This has been attributed to surfactant-protein binding that initially strengthens the protein network at low surfactant concentrations. Evidence obtained from surface shear rheology supports this assertion.
authors.affiliation: Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney NR4 7UA, United Kingdom. paul.gunning@bbsrc.ac.uk
authors.forename: Paul A
authors.initials: PA
authors.lastname: Gunning
authors.forename: Alan R
authors.initials: AR
authors.lastname: Mackie
authors.forename: A Patrick
authors.initials: AP
authors.lastname: Gunning
authors.forename: Nicola C
authors.initials: NC
authors.lastname: Woodward
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Wilde
authors.forename: Victor J
authors.initials: VJ
authors.lastname: Morris
mesh_terms: D002364:Caseins / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D018625:Microscopy, Atomic Force; D011485:Protein Binding; D013501:Surface-Active Agents / Q000737:chemistry*
chemical_list: D002364:Caseins; D007782:Lactoglobulins; D013501:Surface-Active Agents