Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface
The aim of this research is to quantify the competitive adsorption of a whey protein concentrate (WPC) and hydroxypropyl-methyl-cellulose (HPMC so called E4M, E50LV and F4M) at the air-water interface by means of dynamic surface tensiometry and Brewster angle microscopy (BAM). These biopolymers are...
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2009
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00219797_v336_n2_p485_Perez http://hdl.handle.net/20.500.12110/paper_00219797_v336_n2_p485_Perez |
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paper:paper_00219797_v336_n2_p485_Perez2023-06-08T14:44:56Z Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface Pérez, Oscar E. Pilosof, Ana María Renata Adsorption Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Polysaccharide Surface pressure Whey protein concentrate Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Surface pressure Whey protein concentrate Adsorption Air Biomolecules Biopolymers Cellulose Dewatering Ionic strength Ionization of liquids Polysaccharides Phase interfaces biopolymer hydroxypropylmethylcellulose milk protein polysaccharide water adsorption kinetics aqueous solution article Brewster angle microscopy chemical composition chemical structure concentration (parameters) controlled study food quality ionic strength pH priority journal quantitative analysis surface tension temperature thermodynamics Adsorption Air Kinetics Methylcellulose Milk Proteins Surface Properties Water Adsorption Air Cellulose Drainage Ionization Liquids Milk Polysaccharides Proteins Water The aim of this research is to quantify the competitive adsorption of a whey protein concentrate (WPC) and hydroxypropyl-methyl-cellulose (HPMC so called E4M, E50LV and F4M) at the air-water interface by means of dynamic surface tensiometry and Brewster angle microscopy (BAM). These biopolymers are often used together in many food applications. The concentration of both protein and HPMC, and the WPC/HPMC ratio in the aqueous bulk phase were variables, while pH (7), the ionic strength (0.05 M) and temperature (20 °C) were kept constant. The differences observed between mixed systems were in accordance with the relative bulk concentration of these biopolymers (CHPMC and CWPC) and the molecular structure of HPMC. At short adsorption times, the results show that under conditions where both WPC and HPMC could saturate the air-water interface on their own or when CHPMC ≥ CWPC, the polysaccharide dominates the surface. At concentrations where none of the biopolymers was able to saturate the interface, a synergistic behavior was observed for HPMC with lower surface activity (E50LV and F4M), while a competitive adsorption was observed for E4M (the HPMC with the highest surface activity). At long-term adsorption the rate of penetration controls the adsorption of mixed components. The results reflect complex competitive/synergistic phenomena under conditions of thermodynamic compatibility or in the presence of a "depletion mechanism". Finally, the order in which the different components reach the interface will influence the surface composition and the film properties. © 2009 Elsevier Inc. All rights reserved. Fil:Pérez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00219797_v336_n2_p485_Perez http://hdl.handle.net/20.500.12110/paper_00219797_v336_n2_p485_Perez |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Adsorption Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Polysaccharide Surface pressure Whey protein concentrate Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Surface pressure Whey protein concentrate Adsorption Air Biomolecules Biopolymers Cellulose Dewatering Ionic strength Ionization of liquids Polysaccharides Phase interfaces biopolymer hydroxypropylmethylcellulose milk protein polysaccharide water adsorption kinetics aqueous solution article Brewster angle microscopy chemical composition chemical structure concentration (parameters) controlled study food quality ionic strength pH priority journal quantitative analysis surface tension temperature thermodynamics Adsorption Air Kinetics Methylcellulose Milk Proteins Surface Properties Water Adsorption Air Cellulose Drainage Ionization Liquids Milk Polysaccharides Proteins Water |
| spellingShingle |
Adsorption Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Polysaccharide Surface pressure Whey protein concentrate Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Surface pressure Whey protein concentrate Adsorption Air Biomolecules Biopolymers Cellulose Dewatering Ionic strength Ionization of liquids Polysaccharides Phase interfaces biopolymer hydroxypropylmethylcellulose milk protein polysaccharide water adsorption kinetics aqueous solution article Brewster angle microscopy chemical composition chemical structure concentration (parameters) controlled study food quality ionic strength pH priority journal quantitative analysis surface tension temperature thermodynamics Adsorption Air Kinetics Methylcellulose Milk Proteins Surface Properties Water Adsorption Air Cellulose Drainage Ionization Liquids Milk Polysaccharides Proteins Water Pérez, Oscar E. Pilosof, Ana María Renata Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| topic_facet |
Adsorption Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Polysaccharide Surface pressure Whey protein concentrate Air-water interface Competitive adsorption Hydroxypropyl-methyl-cellulose Milk protein Surface pressure Whey protein concentrate Adsorption Air Biomolecules Biopolymers Cellulose Dewatering Ionic strength Ionization of liquids Polysaccharides Phase interfaces biopolymer hydroxypropylmethylcellulose milk protein polysaccharide water adsorption kinetics aqueous solution article Brewster angle microscopy chemical composition chemical structure concentration (parameters) controlled study food quality ionic strength pH priority journal quantitative analysis surface tension temperature thermodynamics Adsorption Air Kinetics Methylcellulose Milk Proteins Surface Properties Water Adsorption Air Cellulose Drainage Ionization Liquids Milk Polysaccharides Proteins Water |
| description |
The aim of this research is to quantify the competitive adsorption of a whey protein concentrate (WPC) and hydroxypropyl-methyl-cellulose (HPMC so called E4M, E50LV and F4M) at the air-water interface by means of dynamic surface tensiometry and Brewster angle microscopy (BAM). These biopolymers are often used together in many food applications. The concentration of both protein and HPMC, and the WPC/HPMC ratio in the aqueous bulk phase were variables, while pH (7), the ionic strength (0.05 M) and temperature (20 °C) were kept constant. The differences observed between mixed systems were in accordance with the relative bulk concentration of these biopolymers (CHPMC and CWPC) and the molecular structure of HPMC. At short adsorption times, the results show that under conditions where both WPC and HPMC could saturate the air-water interface on their own or when CHPMC ≥ CWPC, the polysaccharide dominates the surface. At concentrations where none of the biopolymers was able to saturate the interface, a synergistic behavior was observed for HPMC with lower surface activity (E50LV and F4M), while a competitive adsorption was observed for E4M (the HPMC with the highest surface activity). At long-term adsorption the rate of penetration controls the adsorption of mixed components. The results reflect complex competitive/synergistic phenomena under conditions of thermodynamic compatibility or in the presence of a "depletion mechanism". Finally, the order in which the different components reach the interface will influence the surface composition and the film properties. © 2009 Elsevier Inc. All rights reserved. |
| author |
Pérez, Oscar E. Pilosof, Ana María Renata |
| author_facet |
Pérez, Oscar E. Pilosof, Ana María Renata |
| author_sort |
Pérez, Oscar E. |
| title |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| title_short |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| title_full |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| title_fullStr |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| title_full_unstemmed |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| title_sort |
kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface |
| publishDate |
2009 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00219797_v336_n2_p485_Perez http://hdl.handle.net/20.500.12110/paper_00219797_v336_n2_p485_Perez |
| work_keys_str_mv |
AT perezoscare kineticsofadsorptionofwheyproteinsandhydroxypropylmethylcellulosemixturesattheairwaterinterface AT pilosofanamariarenata kineticsofadsorptionofwheyproteinsandhydroxypropylmethylcellulosemixturesattheairwaterinterface |
| _version_ |
1768545588189593600 |