Variation of saturated surface density of ovalbumin on bubble surface in continuous foam separation

The adsorption of ovalbumin (OA) onto the bubble surfaces was studied with various pHs (3.5, 4.6, 6.0 and 8.0) by a continuous foam separation technique. From the value of the saturated surface density of adsorbed OA, the variation of effective diameter (D) of an OA molecule on the bubble surface was estimated for various pHs (3.5, 4.6, 6.0 and 8.0) of the OA solutions, assuming that the cross section of the OA molecules be circular and that the OA molecules adsorb on the bubble surface in a closest packing structure. The estimated variation of D with pH was attempted to explain based on a model modified from that proposed by Pujar and Zydney. The modified model could well reproduce the variation of the effective diameter with pH; the values of D calculated on the basis of the modified model almost agreed with that estimated from the saturated surface density in the present experimental pH range. From these, conclusion was drawn that the modified model presented in this study can express the variation in the effective diameter with pH.     

Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties

Whey protein isolate was heat-treated at 85 degrees C for 15 min at pH ranging from 6.0 to 7.0 in the presence of NaCl in order to generate the highest possible amount of soluble aggregates before insolubility occurred. These whey protein soluble aggregates were characterized for composition, hydrodynamic diameter, apparent molecular weight, zeta-potential, surface hydrophobicity index, activated thiol group content, and microstructure. The adsorption kinetics and rheological properties (E', etad) of these soluble aggregates were probed at the air/water interface. In addition, the gas permeability of a single bubble stabilized by the whey protein soluble aggregates was determined. Finally, the foaming and foam-stabilizing properties of these aggregates were measured. The amount of whey protein soluble aggregates after heat treatment was increased from 75% to 95% from pH 6.0 to pH 7.0 by addition of 5 mM to 120 mM NaCl, respectively. These soluble aggregates involved major whey protein fractions and exhibited a maximum of activated thiol group content at pH > 6.6. The hydrodynamic radius and the surface hydrophobicity index of the soluble aggregates increased from pH 6.0 to 7.0, but the molecular weight and zeta-potential decreased. This loss of apparent density was clearly confirmed by microscopy as the soluble aggregates shifted from a spherical/compact structure at pH 6.0 to a more fibrillar/elongated structure at pH 7.0. Surface adsorption was faster for soluble aggregates formed at pH 6.8 and 7.0 in the presence of 100 and 120 mM NaCl, respectively. However, interfacial elasticity and viscosity measured at 0.01 Hz were similar from pH 6.0 to 7.0. Single bubble gas permeability significantly decreased for aggregates generated at pH > 6.6. Furthermore, these aggregates exhibited the highest foamability and foam liquid stability. Air bubble size within the foam was the lowest at pH 7.0. The coarsening exponent, alpha, fell within predicted values of 1/3 and 1/2, except for very dry foams where it was 1/5.     

Selective foam separation of binary protein solution by SDS complexation method

A fundamental study about the selective foam separation of protein mixture was carried out. A solution containing two proteins, ovalbumin (OA) and lysozyme (LZ), and an anionic surfactant, sodium dodecyl sulfate (SDS), was adjusted to pH 6.0, which referred to an intermediate state between the isoelectric points of the proteins. The solution was processed by continuous foam separation. The results showed that a proper addition of SDS greatly improved the selective recovery of LZ to OA. The experimental data were well explained by a simple model that most of cationic protein molecules (LZ) are associated with SDS and the adsorption of all the species including LZ-SDS complexes are subjected to Langmuir adsorption isotherm. The results also showed that one of the Langmuir parameters, which means a kind of lyophillic property of adsorbed material, of LZ-SDS complexes was extremely large as compared with that of primary protein.     

Influence of pH of the BSA solutions on velocity of the rising bubbles and stability of the thin liquid films and foams

Influence of pH of the BSA solutions on velocity of the rising bubbles, stability of foams, and properties of single foam and wetting films was studied. It was found that the solution pH affected significantly the BSA surface activity and properties of the protein adsorption layer under dynamic and static conditions. At pH close to the isoelectric point (pH_IEP=4.8) the BSA showed the highest surface activity. The equilibrium microscopic foam films of thicknesses of 64–80 nm, depending on the BSA concentration, were obtained at pH=5.8. Under dynamic conditions the bubble rising velocity was reduced in a highest degree and the foam formed were most stable at the solutions pH-5.8 and 4.8. Lowering the bubble velocity shows that the BSA adsorption layer was formed, which retarded fluidity of the bubble surface. When the solution pH was significantly lower (pH=3.9) or much higher (pH=10) than the pH_IEP then the BSA practically had no influence on the bubble velocity and the foam stability was drastically reduced. Moreover, the pH variations affected also the time of the three-phase contact (TPC) formation on mica surface covered by the BSA adsorption layers. These pH dependent changes in the BSA surface activity indicate that the BSA linear conformers, existing at pH far away from the pH_IEP, have much higher affinity to aqueous phase resulting from higher net electrical charge present over the extended BSA molecule conformers.     

A Study of Dynamic Interfacial Properties as Related to Foaming Properties of Sodium 2,5-dialkyl Benzene Sulfonates

In this article, foaming properties and dynamic interfacial properties of a series of sodium 2,5-dialkyl benzene sulfonates in aqueous solutions were carried out to elucidate the relationship between foaming properties and dynamic interfacial properties. The properties of foams generated from bubbling air through different surfactant solutions were measured using a modified Bikerman device. The dynamic surface tension and surface dilational elasticity were obtained from an image analysis technique based on the oscillating bubble method. The surfactants molecular adsorption at the air/water interface was introduced with Rosen empirical equation and the rate of adsorption was determined from measurements of the dynamic surface tension. The surfactant with the longest alkyl chain shows the lowest dynamic surface activity, which lead to the lowest foam volume. The short ortho straight alkyl chain has little effect on the arrangement of molecules at the interface and the foam stability changes a little with the changing of the ortho alkyl chain length. The foam stability is correlated with both the higher surface dilational elasticity and the larger surface monolayer strength.     

Sum frequency vibrational spectroscopy of leucine molecules adsorbed at air-water interface

Sum frequency vibrational spectroscopy was used to study adsorption of leucine molecules at air-water interface from solutions with different concentrations and pH values. The surface density and the orientation of the isopropyl head group of the adsorbed leucine molecules could be deduced from the measurements. It was found that the orientation depends on the surface density, but only weakly on bulk pH value at the saturated surface density. The vibrational spectra of the interfacial water molecules appeared to be strongly affected by the charge state of the adsorbed leucine molecules. Enhancement and inversion of polar orientation of interfacial water molecules by surface charges or field controllable by the bulk pH value were observed.     

Protein adsorption at the electrified air-water interface: implications on foam stability

The surface chemistry of ions, water molecules, and proteins as well as their ability to form stable networks in foams can influence and control macroscopic properties such as taste and texture of dairy products considerably. Despite the significant relevance of protein adsorption at liquid interfaces, a molecular level understanding on the arrangement of proteins at interfaces and their interactions has been elusive. Therefore, we have addressed the adsorption of the model protein bovine serum albumin (BSA) at the air-water interface with vibrational sum-frequency generation (SFG) and ellipsometry. SFG provides specific information on the composition and average orientation of molecules at interfaces, while complementary information on the thickness of the adsorbed layer can be obtained with ellipsometry. Adsorption of charged BSA proteins at the water surface leads to an electrified interface, pH dependent charging, and electric field-induced polar ordering of interfacial H(2)O and BSA. Varying the bulk pH of protein solutions changes the intensities of the protein related vibrational bands substantially, while dramatic changes in vibrational bands of interfacial H(2)O are simultaneously observed. These observations have allowed us to determine the isoelectric point of BSA directly at the electrolyte-air interface for the first time. BSA covered air-water interfaces with a pH near the isoelectric point form an amorphous network of possibly agglomerated BSA proteins. Finally, we provide a direct correlation of the molecular structure of BSA interfaces with foam stability and new information on the link between microscopic properties of BSA at water surfaces and macroscopic properties such as the stability of protein foams.     

Foam formation and stabilisation by pre-denatured ovalbumin

Various mild heat-treatments of ovalbumin solutions were applied to produce molecular species with different conformational states, and having different kinetics of adsorption to the air/water interface and different foaming properties. Molecular species with a higher degree of shear-induced deformation and a low degree of thermal conformational stability showed a slight enhancement of the rate of decrease of surface tension, 5 min after the creation of the fresh interface, and decreasing long-term values of surface tension. Solutions of ovalbumin molecular species exhibiting such initial structural patterns were shown to have enhanced foam capacity and stability against liquid drainage. Ovalbumin molecules with some degree of secondary and tertiary structural changes and increased viscosity, before adsorption at the air/water interface, were shown to be relevant to produce more or less hydrated foams with more or less stability against liquid drainage.     

Measurement of bubble size distribution in protein foam fractionation column using capillary probe with photoelectric sensors

Bubble size is a key variable for predicting the ability to separate and concentrate proteins in a foam fraction ation process. It is used to characterize not only the bubble-specific interfacial a rea but also coalescence of bubbles in the foam phase. This article describes the development of a photoelectric method for measuring the bubble size distribution in both bubble and foam columns for concentrating proteins. The method uses a vacuum to withdraw a stream of gas-liquid dispersion from the bubble or foam column through a capillary tube with a funnel-shaped inlet. The resulting sample bubble cylinders are detected, and their lengths are calculated by using two pairs of infrared photoelectric sensors that are connected with a high-speed data acquisition system controlled by a microcomputer. The bubble size distributions in the bubble column 12 and 1 cm below the interface and in the foam phase 1 cm above the interface are obtained in a continuous foam fractionation process for concentrating ovalbumin. The effects of certain operating conditions such as the feed protein concentration, superficial gas velocity, liquid flow rate, and solution pH are investigated. The results may prove to be helpful in understanding the mechanisms controlling the foam fractionation of proteins.     

Dynamic surface tension and adsorption kinetics of beta-casein at the solution/air interface

A diffusion model is proposed to describe the adsorption kinetics of proteins at a liquid interface. The model is based on the simultaneous solution of the Ward-Tordai equation and a set of recently developed equations describing the equilibrium state of the adsorption layer: the adsorption isotherm, the surface layer equation of state, and the function of adsorption distribution over the states with different molar areas. The new kinetics model is compared with dynamic surface tensions of beta-casein solutions measured with the drop/bubble profile and maximum bubble pressure methods. The adsorption process for low concentrations is governed by the diffusion mechanism, while at large protein concentrations this is only the case in the initial stage. The effective diffusion coefficients agree fairly well with literature data. The adsorption values calculated from the dynamic surface tension data agree very well with the used equilibrium adsorption model.     

Control of Ostwald ripening by using surfactants with high surface modulus

We describe results from systematic measurements of the rate of bubble Ostwald ripening in foams with air volume fraction of 90%. Several surfactant systems, with high and low surface modulus, were used to clarify the effect of the surfactant adsorption layer on the gas permeability across the foam films. In one series of experiments, glycerol was added to the foaming solutions to clarify how changes in the composition of the aqueous phase affect the rate of bubble coarsening. The experimental results are interpreted by a new theoretical model, which allowed us to determine the overall gas permeability of the foam films in the systems studied, and to decompose the film permeability into contributions coming from the surfactant adsorption layers and from the aqueous core of the films. For verification of the theoretical model, the gas permeability determined from the experiments with bulk foams are compared with values, determined in an independent set of measurements with the diminishing bubble method (single bubble attached at large air-water interface) and reasonably good agreement between the results obtained by the two methods is found. The analysis of the experimental data showed that the rate of bubble Ostwald ripening in the studied foams depends on (1) type of used surfactant-surfactants with high surface modulus lead to much slower rate of Ostwald ripening, which is explained by the reduced gas permeability of the adsorption layers in these systems; (2) presence of glycerol which reduces the gas solubility and diffusivity in the aqueous core of the foam film (without affecting the permeability of the adsorption layers), thus also leading to slower Ostwald ripening. Direct measurements showed that the foam films in the studied systems had very similar thicknesses, thus ruling out the possible explanation that the observed differences in the Ostwald ripening are due to different film thicknesses. Experiments with the Langmuir trough were used to demonstrate that the possible differences in the surface tensions of the shrinking and expanding bubbles in a given foam are too small to strongly affect the rate of Ostwald ripening in the specific systems studied here, despite the fact that some of the surfactant solutions have rather high surface modulus. The main reason for the latter observation is that the rate of surface deformation of the coarsening bubbles is extremely low, on the order of 10(-4) s(-1), so that the relaxation of the surface tension (though also slow for the high surface modulus systems) is still able to reduce the surface tension variations down to several mN/m. Thus, we conclude that the main reason for the reduced rate of bubble Ostwald ripening in the systems with high surface modulus is the low solubility and diffusivity of the gas molecules in the respective condensed adsorption layers (which have solid rather than fluid molecular packing).     

Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by brewster angle microscopy

Adsorbed films of proteins at the air-water interface have been imaged using Brewster angle microscopy (BAM). The proteins beta-lactoglobulin (beta-L) and ovalbumin (OA) were studied at a range of protein concentrations and surface ages at 25.0 degrees C and two pH values (7 and 5) in a Langmuir trough. The adsorbed films were periodically subjected to compression and expansion cycles such that the film area was typically varied between 125% and 50% of the original film area. With beta-L on its own, no structural changes were observable at pH 7. When a low-area fraction (less than 0.01%) of 20 mum polystyrene latex particles was spread at the interface before adsorption of beta-L, the particles became randomly distributed throughout the interface, but after protein adsorption and compression/expansion, the particles highlighted notable structural features not visible in their absence. Such features included the appearance of long (several hundred micrometers or more) folds and cracks in the films, generally oriented at right angles to the direction of compression, and also aggregates of protein and/or particles. Such structuring was more visible the longer the film was aged or at higher initial protein concentrations for shorter adsorption times. At pH 5, close to the isoelectric pH of beta-L, such features were just noticeable in the absence of particles but were much more pronounced than at pH 7 in the presence of particles. Similar experiments with OA revealed even more pronounced structural features, both in the absence and presence of particles, particularly at pH 5 (close to the isoelectric pH of OA also), producing striking stripelike and meshlike domains. Changes in the dilatational elasticity of the films could be correlated with the variations in the structural integrity of the films as observed via BAM. The results indicate that interfacial area changes of this type, typical of those that occur in food colloid processing, will lead to highly inhomogeneous adsorbed protein layers, with implications for the stability of the corresponding foams and emulsions stabilized by such films. Overall, the experimental results are in broad agreement with the sorts of trends predicted by earlier computer simulations of protein films subjected to such compression and expansion.     

pH dependence of the kinetics of interfacial tension changes during protein adsorption from sessile droplets on FEP-Teflon

Interfacial tension changes during protein adsorption at both the solid-liquid and the liquid-vapor interface were measured simultaneously by ADSA-P from sessile droplets of protein solutions on fluoroethylenepropylene-Teflon. Four globular proteins of similar size, viz. lysozyme, ribonuclease, -lactalbumin and Ca²⁺-free -lactalbumin, and one larger protein, serum albumin, were adsorbed from phosphate solutions at varying pH values (pH 3-12). The kinetics of the interfacial tension changes were described using a model accounting for diffusion-controlled adsorption of protein molecules and conformational changes of already adsorbed molecules. The contribution of conformational changes to the equilibrium interfacial pressure was shown to be relatively small and constant with respect to pH when compared to the contribution of adsorption of the protein molecules. The model also yields the diffusion relaxation time and the rate constant for the conformational changes at the interface. Around the isoelectric point of a protein the calculated diffusion relaxation time was minimal, which is ascribed to the absence of an energy barrier to adsorption. Energy barriers to adsorption become larger at pH values away from the isoelectric point and can therefore become rate-limiting for the adsorption process. The rate constants for conformational changes at the liquid-vapor interface were maximal around the isoelectric point of a protein, suggesting a smaller structural stability of the adsorbed protein. At the solid-liquid interface the rate constants were smaller and independent of pH. indicating that conformational changes more readily occur at the liquid-vapor than at the solid-liquid interface.     

A new model of protein adsorption kinetics derived from simultaneous measurement of mass loading and changes in surface energy

We describe a novel technology based on changes in the resonant frequency of an acoustically actuated surface and use it to measure temporal changes in the surface energy gamma (N m(-1)) of an elastomeric polymer membrane due to the adsorption of macromolecules from aqueous solution. The resonant elastomeric surface-tension (REST) sensor permits simultaneous determination of mass loading kinetics and gamma(t) for a given adsorption process, thereby providing a multivariable data set from which to build and test models of the kinetics of adsorption at solid-liquid interfaces. The technique is used to measure gamma(t) during the adsorption of either sodium dodecyl sulfate (SDS) or hen egg-white lysozyme (HEWL) onto an acrylic polymer membrane. The adsorption of SDS is reversible and is characterized by a decrease in gamma over a time period that coincides with that required for the mass loading of the membrane. For the adsorption of HEWL labeled with Alexa Fluor 532 dye, gamma continues to change long after the surface concentration of labeled HEWL, measured by using the elastomeric polymer membrane as an optical waveguide, reaches steady state. Gradual but significant changes in gamma(t) are observed as long as the concentration of protein in the bulk solution, c(b), remains nonzero. HEWL remains adsorbed to the membrane when c(b) = 0, but changes in gamma(t) are not observed under this condition, indicating that the interaction of bound protein molecules with those free in solution contribute to the prolonged change in the surface energy. This observation has been used to define a new model for the kinetics of globular protein adsorption to a solid-liquid interface that includes a mechanism by which the molecules in the bulk can facilitate the desorption of a sorbate molecule or change the energetic states of adsorbed molecules and, thus, the overall surface energy. The model is shown to capture the unique features of protein adsorption kinetics, including the relatively fast mass loading, the much more gradual change in surface energy that does not cease until the protein is removed from the bulk, the rapid desorption of an incubation-time-dependent fraction of bound protein when the protein is removed from the bulk, and the fixing of the residual surface concentration and surface energy at constant values once the removal of reversibly bound protein and free protein is complete.     

Surfactant mixtures for control of bubble surface mobility in foam studies

A new class of surfactant mixtures is described, which is particularly suitable for studies related to foam dynamics, such as studies of foam rheology, liquid drainage from foams and foam films, and bubble coarsening and rearrangement. These mixtures contain an anionic surfactant, a zwitterionic surfactant, and fatty acids (e.g., myristic or lauric) of low concentration. Solutions of these surfactant mixtures exhibit Newtonian behavior, and their viscosity could be varied by using glycerol. Most importantly, the dynamic surface properties of these solutions, such as their surface dilatational modulus, strongly depend on the presence and on the chain-length of fatty acid(s). Illustrative results are shown to demonstrate the dependence of solution properties on the composition of the surfactant mixture, and the resulting effects on foam rheological properties, foam film drainage, and bubble Ostwald ripening. The observed high surface modulus in the presence of fatty acids is explained with the formation of a surface condensed phase of fatty acid molecules in the surfactant adsorption layer.     

A model for foam formation, stability, and breakdown in glass-melting furnaces

A dynamic model for describing the build-up and breakdown of a glass-melt foam is presented. The foam height is determined by the gas flux to the glass-melt surface and the drainage rate of the liquid lamellae between the gas bubbles. The drainage rate is determined by the average gas bubble radius and the physical properties of the glass melt: density, viscosity, surface tension, and interfacial mobility. Neither the assumption of a fully mobile nor the assumption of a fully immobile glass-melt interface describe the observed foam formation on glass melts adequately. The glass-melt interface appears partially mobile due to the presence of surface active species, e.g., sodium sulfate and silanol groups. The partial mobility can be represented by a single, glass-melt composition specific parameter psi. The value of psi can be estimated from gas bubble lifetime experiments under furnace conditions. With this parameter, laboratory experiments of foam build-up and breakdown in a glass melt are adequately described, qualitatively and quantitatively by a set of ordinary differential equations. An approximate explicit relationship for the prediction of the steady-state foam height is derived from the fundamental model.     

Interfacial dilatational elasticity and viscosity of beta-lactoglobulin at air-water interface using pulsating bubble tensiometry

The ability of proteins to provide stability in foams is greatly influenced by their interfacial dilatational rheological properties. Surface tension response of a pulsatingbubble with an adsorbed layer of beta-lactoglobulin was measured for different frequencies and protein concentrations using a pulsating bubble tensiometer. A methodology, accounting for adsorption/desorption as well as variation of surface concentration due to expansion/contraction, was developed for the evaluation of surface dilatational elasticity and viscosity at different frequencies from these measurements. The adsorption rate constants were inferred from the surface pressure dynamics of protein adsorption using a Langmuir minitrough. The desorption rates were shown to be negligible for beta-lactoglobulin from the surface pressure response of a spread monolayer when subjected to compression in a Langmuir minitrough. The proposed model was employed to infer the interfacial dilatational viscosity and elasticity of an adsorbed beta-lactoglobulin layer at the air-water interface from experimental pulsating bubble data for protein concentrations in the range of 0.01-0.5 wt % at pH 7. As expected, the interfacial dilatational rheological properties were found to be higher at higher protein concentrations, this effect being less pronounced for dilatational elasticity. Heating at 80 degrees C for 30 min was found to result in higher interfacial dilatational viscosity and lower interfacial dilatational elasticity though this difference was within experimental error. The traditional approach for the inference of interfacial dilatational rheological properties is found to overpredict the interfacial dilatational elasticity whereas the viscosity values do not differ significantly from those obtained using the current analysis.     

Structure of mixed beta-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study

Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formation history of the layers. In this study complexes of beta-lactoglobulin (positively charged at pH 4.5) and low methoxyl pectin (negatively charged) were formed at two mixing ratios, resulting in negatively charged and nearly neutral complexes. Neutron reflection showed that adsorption of negative complexes leads to more diffuse layers at the air/water interface than adsorption of neutral complexes. Besides (simultaneous) adsorption of protein/polysaccharide complexes, a mixed layer can also be formed by adsorption of (protein/)polysaccharide (complexes) to a pre-formed protein layer (sequential adsorption). Despite similar bulk concentrations, adsorbed layer density profiles of simultaneously and sequentially formed layers were persistently different, as illustrated by neutron reflection analysis. Time resolved fluorescence anisotropy showed that the mobility of protein molecules at an air/water interface is hampered by the presence of pectin. This hampered mobility of protein through a complex layer could account for differences observed in density profiles of simultaneously and sequentially formed layers. These insights substantiated the previously proposed organisations of the different adsorbed layers based on surface rheological data.     

The titration of clay minerals I. Discontinuous backtitration technique combined with CEC measurements

Evolution of liquid holdup profile in a standing foam formed by whipping and stabilized by sodium caseinate in the presence of xanthan gum when subjected to 16 and 29g centrifugal force fields was measured using magnetic resonance imaging for different pH, ionic strength, protein and xanthan gum concentrations. Drainage resulted in the formation of a separate liquid layer at the bottom at longer times. Foam drainage was slowest at pH 7, lower ionic strength, higher protein and gum concentrations. Foam was found to be most stable at pH 5.1 near the isoelectric point of protein, lower ionic strength and higher protein and xanthan gum concentrations. A predicted equilibrium liquid holdup profile based on a previous model (G. Narsimhan, J. Food Eng. 14 (1991) 139) agreed well with experimental values at sufficiently long times. A proposed model for velocity of drainage of a power law fluid in a Plateau border for two different simplified geometries was incorporated in a previously developed model for foam drainage (G. Narsimhan, J. Food Eng. 14 (1991) 139) to predict the evolution of liquid holdup profiles. The model predictions for simplified circular geometry of Plateau border compared well with the experimental data of liquid holdup profiles at small times. At longer times, however, the predicted liquid holdup profile was larger than the observed, this discrepancy being due to coarsening of bubble size and decrease in foam height not accounted for in the model. A Newtonian model for foam drainage under predicted drainage rates did not agree with the experimental data.     

Zeta potential measurement for air bubbles in protein solutions

Protein adsorption at gas-liquid interfaces is important in a number of processes including foam formation in bioreactors, foam fractionation for protein recovery, and production of protein based food and drinks. The physical properties of the gas-liquid interface will influence foam stability; important properties will include both surface rheological and electrokinetic properties. While surface rheological properties of gas-protein solution interfaces have been reported, there are no published values for electrokinetic properties at such interfaces. In this paper, zeta potential values of gas bubbles in solutions of three proteins, measured using a microelectrophoresis technique, are reported. The three proteins chosen were BSA, beta-casein, and lysozyme; these proteins have all been used previously in protein foaming studies. The effect of protein concentration and ionic strength is considered. For BSA and beta-casein, zeta potential was found to increase with increasing protein concentration and ionic strength. For air bubbles in lysozyme solutions, measured zeta potential was zero. zeta potential values for air bubbles in some binary protein mixtures are also presented.