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Wang_Narsimhan_2005_Interfacial Dilatational Elasticity and Viscosity of β-Lactoglobulin at.pdf

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Interfacial Dilatational Elasticity and Viscosity of a-Lactoglobulin at Air-Water Interface Using Pulsating Bubble Tensiometry Zebin Wang and Ganesan Narsimhan* Biochemical and Food Process Engineering, Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907-2093 Received October 25, 2004. In Final Form: February 3, 2005 The ability of proteins to provide stability in foams is greatly influenced by their interfacial dilatational rheologicalproperties.Surface tensionresponseofapulsatingbubblewithanadsorbed layerofa-lactoglobulin was measured for different frequencies and protein concentrations using a pulsating bubble tensiometer. A methodology, accounting for adsorption/desorption as well as variation of surface concentration due to expansion/contraction, was developed for the evaluation of surface dilatational elasticity and viscosity at different frequencies from these measurements. The adsorption rate constants were inferred from the surface pressure dynamics of protein adsorption using a Langmuir minitrough. The desorption rates were shown to be negligible for a-lactoglobulin from the surface pressure response of a spread monolayer when subjected to compression in a Langmuir minitrough. The proposed model was employed to infer the interfacial dilatational viscosity and elasticity of an adsorbed a-lactoglobulin layer at the air-water interface from experimental pulsating bubble data for protein concentrations in the range of 0.01-0.5 wt % at pH 7. As expected, the interfacial dilatational rheological properties were found to be higher at higher protein concentrations, this effect being less pronounced for dilatational elasticity. Heating at 80 °C for 30 min was found to result in higher interfacial dilatational viscosity and lower interfacial dilatational elasticity though this difference was within experimental error. The traditional approach for the inference of interfacial dilatational rheological properties is f