A study of the surface enlargement in the drop volume method and its relation to protein adsorption at A/W and O/W interfaces

Research output: Contribution to journalArticle


In the drop volume method the surface of the drop enlarges throughout the process of the interfacial tension decay. This surface expansion has been measured for drops of various sizes and shapes, where the interfacial tension depression was caused by different proteins such as lysozyme, β-lactoglobulin, bovine serum albumin, sodium caseinate, whey protein concentrate and soy protein isolate at different initial bulk-phase concentrations. The results showed that the surface enlargement could be as large as 33–34% in relation to the initial surface of the drop, and that this surface expansion was mainly dependent on the surface tension decay and the shape of the drop, irrespective of type of protein and protein concentration used. It was found within the limits of error that time of detachment for a drop was not influenced by its surface expansion. These findings make it possible to use the drop volume method for measuring protein adsorption at different interfaces, which has been shown for lysozyme adsorption at the soybean oil-water interface.


External organisations
  • Lund University
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering
Original languageEnglish
Pages (from-to)76-84
JournalJournal of Colloid and Interface Science
Issue number1
Publication statusPublished - 1981
Publication categoryResearch