Rheological properties of ovalbumin hydrogels as affected by surfactants addition.
The gel properties of ovalbumin mixtures with three different surfactants (sodium perfluorooctanoate, sodium octanoate and sodium dodecanoate) have been studied by rheological techniques. The gel elasticities were determined as a function of surfactant concentration and surfactant type. The fractal dimension of the formed structures was evaluated from plots of storage modulus against surfactant concentration. The role of electrostatic, hydrophobic and disulfide SS interactions in these systems has been demonstrated to be the predominant. The viscosity of these structures tends to increase with surfactant concentration, except for the fluorinated one. Unfolded ovalbumin molecules tend to form fibrillar structures that tend to increase with surfactant concentration, except for the fluorinated one. This fact has been related to the particular nature of this molecule.
Soft Matter and Molecular Biophysics Group, Department of Applied Physics, University of Santiago de Compostela, E-15782, Spain.
Natalia
N
Hassan
Paula V
PV
Messina
Veronica I
VI
Dodero
Juan M
JM
Ruso
D004548:Elasticity / Q000187:drug effects; D020100:Hydrogels / Q000737:chemistry*; D010047:Ovalbumin / Q000737:chemistry*; D012212:Rheology; D012996:Solutions; D013501:Surface-Active Agents / Q000737:chemistry* / Q000494:pharmacology; D014783:Viscosity / Q000187:drug effects
D020100:Hydrogels; D012996:Solutions; D013501:Surface-Active Agents; D010047:Ovalbumin