Structure and mechanical properties of a polyglycerol ester at the air-water surface.
We studied the structure and mechanical properties of surface films resulting from the adsorption of a dispersed L beta phase at the air-water interface. This L beta phase corresponds to multilamellar vesicles and is formed by a commercial polyglycerol fatty acid ester (PGE) in aqueous solution at temperatures below the main chain-melting temperature (Tm=58 degrees C). We measured the adsorption kinetics using the pendant drop technique and mechanical properties of PGE films using oscillatory surface shear and dilatational rheometric methods. Though the adsorption kinetics are very slow, we show that the L beta phase of PGE is surface-active and forms viscoelastic films at the air-water surface after sufficiently long adsorption times. The rheological response functions to shear and dilatational deformation are reminiscent of those of temporary networks, indicating an intermolecular connectivity at the surface. This temporary network is probably created by hydrophobic interactions of alkyl chains. We obtained more detailed information about the properties of this network by comparing the rheological signature of an adsorbed PGE film (unknown structure) with a solvent-spread monolayer (known structure). We characterized the structural features of spread PGE films by recording the Langmuir isotherm and Brewster angle micrographs (BAM).We show that the rheological responses of the adsorbed film and the solvent-spread monolayer are very close to each other, indicating a structural similarity. From this study, we conclude that a dispersed L beta phase of PGE is able to adsorb at the air-water surface at T<T m. The structure of the resulting film is a composite consisting of a monomolecular layer at the surface and eventually further bimolecular sublayers in the bulk. At T<T m, the alkyl chains within the layers are noncovalently connected and provide mechanical film stability measured as a viscoelastic response under small-amplitude shear or dilatational deformation.
Laboratory of Food Process Engineering, ETH-Swiss Federal Institute of Technology, Zürich, Switzerland. natalie.duerr-auster@ilw.agrl.ethz.ch
Natalie
N
Duerr-Auster
Rok
R
Gunde
Erich J
EJ
Windhab
D000388:Air; D005990:Glycerol / Q000737:chemistry*; D008853:Microscopy / Q000379:methods; D011108:Polymers / Q000737:chemistry*; D011312:Pressure; D013500:Surface Tension; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*
D011108:Polymers; D014867:Water; C043941:polyglycerol; D005990:Glycerol