Structure and properties of protein films adsorbed at the air-water interface

Phillips, Michael C.; Evans, M. T. A.; Graham, David E.; Oldani, D.

doi:10.1007/bf01382162

Cited by 40 publications

(12 citation statements)

References 16 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…But the loop con- formation is more condensed at higher surface pressures and is displaced toward the bulk phase at the collapse point. These data are in agreement with those deduced for globular proteins (27,28).…”

Section: Structural Characteristics Of Spread Proteins At the Air-watsupporting

confidence: 93%

“…Briefly, the results of π-A isotherms confirm that β-casein and caseinate monolayers at the air-water interface adopt two different structures and the collapse phase (26)(27)(28)(29)(30)(31). According to Graham and Phillips (28), at low surface pressures β-casein and caseinate molecules exist as trains with all amino-acid segments located at the interface (structure 1).…”

Section: Structural Characteristics Of Spread Proteins At the Air-watsupporting

confidence: 55%

See 1 more Smart Citation

Structural and Dynamic Properties of Milk Proteins Spread at the Air–Water Interface

Patino

Sánchez

Niño

et al. 2001

Journal of Colloid and Interface Science

View full text Add to dashboard Cite

Section: Structural Characteristics Of Spread Proteins At the Air-watsupporting

confidence: 93%

Section: Structural Characteristics Of Spread Proteins At the Air-watsupporting

confidence: 55%

Structural and Dynamic Properties of Milk Proteins Spread at the Air–Water Interface

Patino

Sánchez

Niño

et al. 2001

Journal of Colloid and Interface Science

View full text Add to dashboard Cite

“…60,[79][80][81][82][83][84][85] In the case of nanoparticles, size and radius of curvature become significant when compared to the protein size resulting in new interactions not shown with the bulk materials. …”

Section: Absorption Of Proteins On Nanoparticles Surfacementioning

confidence: 99%

Overview of the main methods used to combine proteins with nanosystems: absorption, bioconjugation, and encapsulation

Marco¹

2009

IJN

View full text Add to dashboard Cite

“…On the other hand, a plot of mean molecular area against the molar ratio of a component in the mixed monolayer that is not linear overall, but does contain a linear segment (Figure 11, can be an indication that the components are only partially miscible (Phillips et al, 1975).…”

Section: Mixed Monolayer Interactions Miscibility and Stability Of A mentioning

confidence: 99%

Binary mixture of monostearin‐distearin monolayers at the air–water interface

Feria

Patino

1995

AIChE Journal

View full text Add to dashboard Cite

The study of mixed films has become of considerable interest both fiom theoretical and practical points of view. The 7~ -A isotherms of monostearin-distearin (about 50% 1,3-and 50% I,2-isomers) mixed films spread on water as a function of emulsifier ratio and temperature were studied in an automated Langmuir-type film balance. M e n molecules of both emulsifiers are spread on the air-water interface they are packed more closely together than when either emulsifier is present alone, and they enter into some form of association. This association can be demonstrated by surface pressure-area isotherms and by thermodynamic studies. The characteristics of the mixed films, their elasticity and miscibility, which are of interest in emulsion or foam stability, are discussed. A molecular model established can explain the interactions between film and subphase molecules and their relationships with variables of the process (pressure and temperature). This model fits the calculated thermodynamic parameters. will any of the single-component emulsifiers (Kako and Kondo, 1979). This stability is improved still further by incorporating protein in both mono-and diglycerides Sherman, 1983,1984;Rahman and Sherman, 1982;Reeve and Sherman, 1988). Interactions between proteins and lipids have been reported for model food systems in solutions or in emulsions (Coke et al.

show abstract

Structure and properties of protein films adsorbed at the air-water interface

Cited by 40 publications

References 16 publications

Structural and Dynamic Properties of Milk Proteins Spread at the Air–Water Interface

Structural and Dynamic Properties of Milk Proteins Spread at the Air–Water Interface

Overview of the main methods used to combine proteins with nanosystems: absorption, bioconjugation, and encapsulation

Binary mixture of monostearin‐distearin monolayers at the air–water interface

Contact Info

Product

Resources

About