Analysis of β-Casein−Monopalmitin Mixed Films at the Air−Water Interface

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Abstract
The surface pressure (π)−area (A) isotherms and Brewster angle microscopy (BAM) images of monopalmitin and β-casein mixed films spread on buffered water at pHs 5 and 7 and at 20 °C were determined as a function of the mass fraction of monopalmitin in the mixture (X). The structural characteristics and morphology of monopalmitin−β-casein mixed films are dependent on surface pressure, pH, and monolayer composition. The prevalence of monopalmitin in the interface increases with the amount of monopalmitin in the mixture and at higher π. At the monopalmitin monolayer collapse the mixed film is practically dominated by the presence of monopalmitin. However, some degree of interactions exist between monopalmitin and β-casein in the mixed film, and these interactions are more pronounced as the monolayer is compressed at the highest surface pressures. Keywords: Monopalmitin; β-casein; food emulsifier; mixed film; air−water interface