title: Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces.
abstract: OBJECTIVE
  Microgel particles formed from the whey protein β-lactoglobulin are able to stabilize emulsion and foam interfaces, yet their interfacial properties have not been fully characterized. Smaller microgels are expected to adsorb to and deform at the interface more rapidly, facilitating the development of highly elastic interfaces.
  
  
  METHODS
  Microgels were produced by thermal treatment under controlled pH conditions. Dynamic surface pressure and dilatational interfacial rheometry measurements were performed on heptane-water droplets to examine microgel interfacial adsorption and behavior. Langmuir compression and atomic force microscopy were used to examine the changes in microgel and monolayer characteristics during adsorption and equilibration.
  
  
  RESULTS
  Microgel interfacial adsorption was influenced by bulk concentration and particle size, with smaller particles adsorbing faster. Microgel-stabilized interfaces were dominantly elastic, and elasticity increased more rapidly when smaller microgels were employed as stabilizers. Interfacial compression increased surface pressure but not elasticity, possibly due to mechanical disruption of inter-particle interactions. Monolayer images showed the presence of small aggregates, suggesting that microgel structure can be disrupted at low interfacial loadings. The ability of β-lactoglobulin microgels to form highly elastic interfacial layers may enable improvements in the colloidal stability of food, pharmaceutical and cosmetic products in addition to applications in controlled release and flavor delivery systems.
authors.affiliation: Purdue University, Department of Food Science, West Lafayette, IN, United States; Whistler Center for Carbohydrate Research, West Lafayette, IN, United States. Electronic address: murph170@purdue.edu.
authors.forename: Ryan W
authors.initials: RW
authors.lastname: Murphy
authors.affiliation: Purdue University, Department of Food Science, West Lafayette, IN, United States. Electronic address: bfarkas@purdue.edu.
authors.forename: Brian E
authors.initials: BE
authors.lastname: Farkas
authors.affiliation: Purdue University, Department of Food Science, West Lafayette, IN, United States; Whistler Center for Carbohydrate Research, West Lafayette, IN, United States. Electronic address: joneso@purdue.edu.
authors.forename: Owen G
authors.initials: OG
authors.lastname: Jones
mesh_terms: D000327:Adsorption; D004548:Elasticity; D005782:Gels / Q000737:chemistry*; D006536:Heptanes / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D010316:Particle Size; D011312:Pressure; D013499:Surface Properties; D013816:Thermodynamics; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D005782:Gels; D006536:Heptanes; D007782:Lactoglobulins; D014867:Water
keywords: Adsorption; Dynamic; Emulsion; Interface; Microgel; Viscoelasticity; Whey; β-Lactoglobulin