The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

The aim of this work is to investigate the simultaneous adsorption of a globular protein, ovalbumin, and two different types of food emulsifiers, non-ionic Tween 60 and anionic Admul DATEM, at the air–water and sunflower oil–water interfaces. A commercial non-purified oil was used, aiming at investigating the behaviour of interfaces close to real systems. A pendant drop tensiometer was used to carry out transient interfacial tension measurements and small amplitude oscillations. A constant protein concentration (0.1 g/l) and different emulsifier/protein ratios (ranging between 0 and 0.6) were used during the tests.