Journal
JOURNAL OF COLLOID AND INTERFACE SCIENCE
Volume 466, Issue -, Pages 12-19Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jcis.2015.12.012
Keywords
Whey; beta-Lactoglobulin; Microgel; Emulsion; Interface; Viscoelasticity; Dynamic; Adsorption
Categories
Funding
- Hatch Act formula funds
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Hypothesis: Microgel particles formed from the whey protein beta-lactoglobulin are able to stabilize emulsion and foam interfaces, yet their interfacial properties have not been fully characterized. Smaller micro gels are expected to adsorb to and deform at the interface more rapidly, facilitating the development of highly elastic interfaces. Methods: Microgels were produced by thermal treatment under controlled pH conditions. Dynamic surface pressure and dilatational interfacial rheometry measurements were performed on heptane-water droplets to examine microgel interfacial adsorption and behavior. Langmuir compression and atomic force microscopy were used to examine the changes in microgel and monolayer characteristics during adsorption and equilibration. Findings: Microgel interfacial adsorption was influenced by bulk concentration and particle size, with smaller particles adsorbing faster. Microgel-stabilized interfaces were dominantly elastic, and elasticity increased more rapidly when smaller microgels were employed as stabilizers. Interfacial compression increased surface pressure but not elasticity, possibly due to mechanical disruption of inter-particle interactions. Monolayer images showed the presence of small aggregates, suggesting that microgel structure can be disrupted at low interfacial loadings. The ability of beta-lactoglobulin microgels to form highly elastic interfacial layers may enable improvements in the colloidal stability of food, pharmaceutical and cosmetic products in addition to applications in controlled release and flavor delivery systems. (C) 2015 Elsevier Inc. All rights reserved.
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