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

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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.


Enheter & grupper
Externa organisationer
  • Lund University

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsteknik
Sidor (från-till)76-84
TidskriftJournal of Colloid and Interface Science
Utgåva nummer1
StatusPublished - 1981
Peer review utfördJa