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| PROTEINS AT LIQUID INTERFACES, 7
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Edited By
D. Möbius, Max-Planck-Institut für Biophysikalische Chemie, Göttingen, Germany
R. Miller, Max-Planck Institut für Kolloid und Grenzflächenforshung, Am Mühlenberg 1, 14476 Golm, Germany
Included in series
Studies in Interface Science, 7
Description
The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology,
detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements
and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour
of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular
mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or
the exchange of matter for proteins and protein/surfactant mixtures is also described.
Features of this book:
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Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.
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Emphasis is placed on experimental details as well as recent theoretical developments.
• New experimental techniques applied to
protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified
interfaces.
• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems
such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.
The book will be of interest
to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering.
Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume
of value.
Contents
1. Proteins: some principles of classification and structure (K. Schwenke). 2. Adsorption and interfacial tension isotherms for proteins
(V.B. Fainerman, R. Miller). 3. Properties of protein interfacial layers at liquid-fluid interfaces (V.N. Izmailowa, G.P. Yampolskaya).
4. Reversibility of protein adsorption (F. MacRitchie). 5. Interfacial rheology of mixed food protein and surfactant adsorption layers
with respect to emulsion and foam stability (B.S. Murray). 6. Relation between surface rheology and foaming behaviour of aqueous protein
solutions (A. Prins, M.A. Bos, F.J.G. Boerboom, H.K.A.I. van Kalsbeek). 7. Mobility of adsorbed protein molecules as studied by fluorescence
recovery after photobleaching (FRAP) (D.C. Clark, P.J. Wilde). 8. Interfacial tensions of protein solutions using axisymmetric drop shape
analysis (P. Chen, R. Prokop, S.S. Susnar, A.W. Neumann). 9. Surface dilational rheology of proteins adsorbed at air/water and oil/water
interfaces (J. Benjamins, E.H. Lucassen-Reynders). 10. Protein-lipid interactions (T. Nylander). 11. Characterisation of gelatine-surfactant
interaction and its relevance to liquid film coating (R. Wüstneck, J. Krägel). 12. Subject Index.
| Bibliographic details |
Hardbound, 0 pages, publication date: APR-1998
ISBN-13: 978-0-444-82944-3
ISBN-10: 0-444-82944-X
Imprint: ELSEVIER
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Last update: 4 Sep 2009
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