Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. structure, microscopic imaging, and shear characteristics.
In this work we have analyzed the structural, topographical, and shear characteristics of mixed monolayers formed by adsorbed beta-lactoglobulin (beta-lg) and spread monoglyceride (monopalmitin or monoolein) on a previously adsorbed protein film. Measurements of the surface pressure (pi)-area (A) isotherm, Brewster angle microscopy (BAM), and surface shear characteristics were obtained at 20 degrees C and at pH 7 in a modified Wilhelmy-type film balance. The pi-A isotherm and BAM images deduced for adsorbed beta-lactoglobulin-monoglyceride mixed films at pi lower than the equilibrium surface pressure of beta-lactoglobulin (pi(e)(beta-lg)) indicate that beta-lactoglobulin and monoglyceride coexist at the interface. However, the interactions between protein and monoglyceride are somewhat weak. At higher surface pressures (at pi > or = pi(e)(beta-lg)) a protein displacement by the monoglyceride from the interface takes place. The surface shear viscosity (eta(s)) of mixed films is very sensitive to protein-monoglyceride interactions and displacement as a function of monolayer composition (protein/monoglyceride fraction) and surface pressure. Shear can induce change in the morphology of monoglyceride and beta-lactoglobulin domains, on the one hand, and segregation between domains of the film-forming components on the other hand. In addition, the displacement of beta-lactoglobulin by the monoglycerides is facilitated under shear conditions.
Fernández
Marta Cejudo
MC
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/. Prof. García González 1, 41012-Seville, Spain.
Sánchez
Cecilio Carrera
CC
Rodríguez Niño
Maria Rosario
MR
Rodríguez Patino
Juan M
JM
D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D008567:Membranes, Artificial; D008853:Microscopy; D008894:Milk Proteins / Q000737:chemistry; D050178:Monoglycerides; D044367:Phase Transition; D033081:Shear Strength; D000067816:Whey Proteins
D007782:Lactoglobulins; D008567:Membranes, Artificial; D008894:Milk Proteins; D050178:Monoglycerides; D000067816:Whey Proteins