Journal ArticleDOI
Protein adsorption at the oil/water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements
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TLDR
The dynamics of protein adsorption at an oil/water interface are examined over time scales ranging from seconds to several hours, andDenaturation of proteins by urea in the bulk phase is shown to affect early regimes.About:
This article is published in Biophysical Chemistry.The article was published on 1999-09-13. It has received 500 citations till now. The article focuses on the topics: Gibbs isotherm & Protein adsorption.read more
Citations
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Improving emulsion formation, stability and performance using mixed emulsifiers: A review.
TL;DR: The physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties is reviewed, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics, which should facilitate the selection of combinations of emulsifier that will have improved performance in emulsion-based products.
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Milk protein interfacial layers and the relationship to emulsion stability and rheology.
TL;DR: Computer simulation provides a general link between particle interactions, microstructure and rheological properties, and the role of competitive adsorption on emulsion properties can be derived from experiments on systems containing mixtures of milk proteins and small-molecule surfactants.
Journal ArticleDOI
Protein adsorption in three dimensions.
TL;DR: The importance of this subject in biomaterials surface science is emphasized by reducing the "protein-adsorption problem" to three core questions that require quantitative answer, and several changes to the fundamental biophysical chemistry of protein adsorption are proposed.
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The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
TL;DR: In this article, the ultrasonic effect on physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG), and egg white protein (EWP) was investigated.
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Controlling Nonspecific Protein Adsorption in a Plug-Based Microfluidic System by Controlling Interfacial Chemistry Using Fluorous-Phase Surfactants
TL;DR: This system will be useful for microfluidic bioassays, enzymatic kinetics, and protein crystallization, because it does not require surface modification during fabrication to control surface chemistry and protein adsorption.
References
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Journal ArticleDOI
Emulsifying properties of proteins: evaluation of a turbidimetric technique
Kevin N. Pearce,John E. Kinsella +1 more
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Dithiothreitol, a New Protective Reagent for SH Groups*
TL;DR: Strominger, J. L. H. (1960), Instruction Manual and Handbook, Beckman/Spinco Model 120 Amino Acid Analyzer, Palo Alto, California,Beckman Instruments Inc., Spinco Division.
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Time‐Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time‐Effects
A. F. H. Ward,L. Tordai +1 more
TL;DR: In this paper, a general theory of diffusion to the surface is derived, which allows for back-diffusion and which makes no special assumptions of a physical nature, and the methods of this theory are applied to analyze recent data on time-effects of short duration.
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Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
Akio Kato,Shuryo Nakai +1 more
TL;DR: The effective hydrophobicity determined fluorometrically showed significant correlations with interfacial tension and emulsifying activity of the proteins studied.
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Correlation between stability of a protein and its dipeptide composition: a novel approach for predicting in vivo stability of a protein from its primary sequence
TL;DR: An attempt is made to correlate metabolic stability of proteins with features of their primary sequence where weight values of instability for a protein of known sequence could thus be used as an index for predicting its stability characteristics.
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