Comparative Study of the Soy Glycinin Adsorbed at the Air-water and Oil-water Interfaces
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Abstract:
Adsorption properties of soy glycinin adsorbed at the air-water and oil-water interfaces were studied by dynamic drop shape analysis. The time courses of interfacial tension and dilatational rheological characteristic parameters of glycinin absorbed at the air-water, pure peanut oil-water and tetradecane-water interfaces were determined. The results showed that the rate of adsorption increased with increasing protein concentration in the initial bulk phase, and obviously depended on the type of interface. The order of adsorption rates of glycinin at three interfaces were tetradecane-water interface > air-water interface > peanut oil-water interface. The adsorption mechanism and dilatational rheological properties of adsorption films were similar to the adsorption of glycinin at air-water and peanut oil-water interfaces, whereas the dilatational rheological properties were distinct for that at peanut oil-water and tetradecane-water interfaces.
