SURFACE PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS |
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| Authors: | VANDA B GALAZKA ERIC DICKINSON |
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| Affiliation: | National Dairy Products Research Centre Teagasc, Moorepark, Fermoy, Co. Cork, Ireland;Procter Department of Food Science University of Leeds Leeds LS2 9JT, U.K. |
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| Abstract: | We report surface tensions and surface shear viscosities of protein layers adsorbed from mixtures of gelatin +αs11-casein, β-casein, k-casein or sodium caseinate. Under conditions where the two protein components carry opposite net charges, the combined experimental data at 25C and neutral pH are consistent with a two-layer model of the mixed protein film. The surface properties of sodium caseinate lie intermediate between those for the two major individual caseins (αs1 and β). |
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