Hydrodynamics of Rising Air Bubbles in Mixture of Proteins with Non-Ionic Surfactants to Declare their Interaction at the Air-Water Interface

Abstract

Evaluation of behavior of adsorbed layers of protein-surfactant mixture at the air-water interfaces have recently received great attention due to their wide applications in food and pharmaceutical industries. In this research, qualitative study of surface activity of two kinds of proteins, Beta-Lactoglobulin (BLG) and Beta-Casein (BCS), non-ionic surfactant of C 10 DMPO, and the mixtures of them in different concentrations at the air-water interface is investigated using rising bubble method. The similarity between measured local velocity profiles can be due to the fact that all mentioned materials are surface-active one and could create the Marangoni effect and develop a dynamic adsorption layer. As there is no significant interaction between the protein and surfactant molecules, stable complex structures cannot be formed in the protein-C10DMPO mixture. The mixture velocity profile is more similar to that of the surfactant which is a result of replacement of protein molecules or complexes with free surfactant at the bubble interface. It is found that the mixture of non-ionic surfactant with BCS has a bit synergetic effect while for its mixture with BLG, a negative synergy is observed which is resulted from the shape of protein.

Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking

“…Whey protein isolate (WPI), a major protein fraction in breast milk, is crucial in both the food (Rohm et al, 2018) and healthcare industries (Bounous et al, 1991). Owing to its hydrophilic and hydrophobic properties, WPI efficiently disperses at oil–water interfaces and synergizes with other emulsifiers, enhancing food processing emulsification (Lotfi et al., 2022). Although PC's role in modifying the initial protein interface is documented, the specifics of PC–WPI interactions and their mechanical underpinnings are not yet fully understood, warranting further investigation into their effects on emulsion characteristics.…”