INTERFACIAL TENSION BETWEEN AN INVERSE MICELLAR PHASE OF LIPID COMPONENTS AND AQUEOUS PROTEIN SOLUTIONS
- 1 January 1982
- journal article
- research article
- Published by Taylor & Francis in Journal of Dispersion Science and Technology
- Vol. 3 (3) , 335-349
- https://doi.org/10.1080/01932698208943645
Abstract
The interfacial tension of an inverse micellar solution in a lipid system and water or protein solutions has been deter mined with a surface tension apparatus based on the drop-volume principle. The interfacial tension of the inverse micellar solution towards water is very low, about 1.5 mN m−1. Investigated proteins, sodium caseinate, soy protein and blood plasma protein reduce the interfacial tension further, to about 1.0 mN m−.Keywords
This publication has 5 references indexed in Scilit:
- The interfacial behaviour of three food proteins studied by the drop volume techniqueJournal of the Science of Food and Agriculture, 1978
- The application of the drop volume technique to measurements of the adsorption of proteins at interfacesJournal of Colloid and Interface Science, 1978
- A surface tension apparatus according to the drop volume principleJournal of Colloid and Interface Science, 1977
- An attempt at preparing water-in-oil-in-water multiple-phase emulsionsJournal of Colloid and Interface Science, 1976
- Adsorbed films of bovine serum albumin: Tensions at air-water surfaces and paraffin-water interfacesBiochimica et Biophysica Acta, 1963