Dynamic adsorption and characterization of phospholipid and mixed phospholipid/protein layers at liquid/liquid interfaces

Drop profile analysis tensiometry is applied to study the adsorption dynamics of phospholipids, proteins and phospholipid/protein mixtures at liquid/liquid interfaces. Measurements of the dynamic interfacial tension of phospholipid layers give information on the adsorption mechanism and the structure of the adsorption layer. The equilibrium and dynamic adsorption of pure protein solutions, i.e. human serum album (HSA), beta-lactoglobulin (beta-LG), beta-casein (beta-CA), can be explained well by the thermodynamic model of Frumkin and the diffusion-controlled adsorption theory. The adsorption behavior from mixed phospholipid/protein solutions was also investigated in terms of dynamic interfacial tensions. Interestingly, a "skin-like" folded film of pure protein or phospholipid/protein complex layers can be observed at curved surfaces at the water/oil interfaces. The addition of phospholipids accelerates the formation of the folded structure at the drop surface through co-adsorption of proteins.     

Interfacial rheology of food emulsifiers and proteins

The scientific literature from 1997 (inclusive) to the present on the interfacial rheology of emulsifiers and proteins of relevance to food has been reviewed. Both shear and dilatational rheology of oil–water and air–water interfaces have been covered and the main factors affecting interfacial rheology have been tabulated. Special attention is paid to: the sensitivity of interfacial rheology to film composition and structure; the growing viewpoint of treating proteins films as a two-dimensional gel state; recent theoretical modelling of interfacial rheological effects; those few publications that attempt to relate interfacial rheology to bulk stability. It is concluded that there have been few major advances in the last 4 or 5 years, but the heterogeneity of such adsorbed films seems to be better recognised, both spatially and rheologically, with the challenge remaining to connect this picture to the stability of the corresponding bulk systems.     

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

Over the last decades numerous studies on the interfacial rheological response of protein adsorption layers have been published. The comparison of these studies and the retrieval of a common parameter to compare protein interfacial activity are hampered by the fact that different boundary conditions (e.g. physico-chemical, instrumental, interfacial) were used. In the present work we review previous studies and attempt a unifying approach for the comparison between bulk protein properties and their adsorption films. Among many common food grade proteins we chose bovine serum albumin, β-lactoglobulin and lysozyme for their difference in thermodynamic stability and studied their adsorption at the air/water and limonene/water interface. In order to achieve this we have i) systematically analyzed protein adsorption kinetics in terms of surface pressure rise using a drop profile analysis tensiometer and ii) we addressed the interfacial layer properties under shear stress using an interfacial shear rheometer under the same experimental conditions. We could show that thermodynamically less stable proteins adsorb generally faster and yield films with higher shear rheological properties at air/water interface. The same proteins showed an analog behavior when adsorbing at the limonene/water interface but at slower rates.     

Interfacial rheology of mixed layers of food proteins and surfactants

Mixed protein–surfactant adsorption layers at liquid interfaces are described including the thermodynamic basis, the adsorption kinetics and the shear and dilational interfacial rheology. It is shown that due to the protrusion of hydrophobic protein parts into the oil phase the adsorption layers at the water–hexane interface are stronger anchored as compared to the water-air surface. Based on the different adsorption protocols, a sequential and a simultaneous scheme, the peculiarities of complexes between proteins and added surfactants are shown when formed in the solution bulk or at a liquid interface. The picture drawn from adsorption studies is supported by the findings of interfacial rheology.     

Interfacial rheology of protein–surfactant mixtures

The distribution of proteins and surfactants at fluid interfaces (air–water and oil–water) is determined by the competitive adsorption between the two types of emulsifiers and by the nature of the protein–surfactant interactions, both at the interface and in the bulk phase, with a pronounced impact on the interfacial rheological properties of these systems. Therefore, the interfacial rheology is of practical importance for food dispersion (emulsion or foam) formulation, texture, and stability. In this review, the existence of protein–surfactant interactions, the mechanical behaviour and/or the composition of emulsifiers at the interface are indirectly determined by interfacial rheology of the mixed films. The effect on the interfacial rheology of protein–surfactant mixed films of the protein, the surfactant, the interface and bulk compositions, the method of formation of the interfacial film, the interactions between film forming components, and the displacement of protein by surfactant have been analysed. The last section tries to understand the role of interfacial rheology of protein–surfactant mixed films on food dispersion formation and stability. The emphasis of the present review is on the interfacial dilatational rheology.     

Sorbitan tristearate layers at the air/water interface studied by shear and dilatational interfacial rheology

The shear and dilatational rheology of condensed interfacial layers of the water-insoluble surfactant sorbitan tristearate at the air/water interface is investigated. A new interfacial shear rheometer allows measurements in both stress- and strain-controlled modes, providing comprehensive interfacial rheological information such as the interfacial dynamic shear moduli, the creep response to a stress pulse, the stress relaxation response to a strain step, or steady shear curves. Our experiments show that the interfacial films are both viscoelastic and brittle in nature and subject to fracture at small deformations, as was supported by in-situ Brewster angle microscopy performed during the rheological experiments. Although any large-deformation test is destructive to the sample, it is still possible to study the linear viscoelastic regime if the deformations involved are controlled carefully. Complementary results for the dilatational rheology in area step compression/expansion experiments are reported. The dilatational behavior is predominantly elastic throughout the frequency spectrum measured, whereas the layers exhibit generalized Maxwell behavior in shear mode within a deformation frequency regime as narrow as two decades, indicating the presence of additional relaxation mechanisms in shear as opposed to expansion/compression. If the transient rheological response from stress relaxation experiments is considered, then the data can be described well with a stretched exponential model both in the shear and dilatational deformations.     

Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface

The adsorption behaviour of proteins and systems mixed with surfactants of different nature is described. In the absence of surfactants the proteins mainly adsorb in a diffusion controlled manner. Due to lack of quantitative models the experimental results are discussed partly qualitatively. There are different types of interaction between proteins and surfactant molecules. These interactions lead to protein/surfactant complexes the surface activity and conformation of which are different from those of the pure protein. Complexes formed with ionic surfactants via electrostatic interaction have usually a higher surface activity, which becomes evident from the more than additive surface pressure increase. The presence of only small amounts of ionic surfactants can significantly modify the structure of adsorbed proteins. With increasing amounts of ionic surfactants, however, an opposite effect is reached as due to hydrophobic interaction and the complexes become less surface active and can be displaced from the interface due to competitive adsorption. In the presence of non-ionic surfactants the adsorption layer is mainly formed by competitive adsorption between the compounds and the only interaction is of hydrophobic nature. Such complexes are typically less surface active than the pure protein. From a certain surfactant concentration of the interface is covered almost exclusively by the non-ionic surfactant. Mixed layers of proteins and lipids formed by penetration at the water/air or by competitive adsorption at the water/chloroform interface are formed such that at a certain pressure the components start to separate. Using Brewster angle microscopy in penetration experiments of proteins into lipid monolayers this interfacial separation can be visualised. A brief comparison of the protein adsorption at the water/air and water/n-tetradecane shows that the adsorbed amount at the water/oil interface is much stronger and the change in interfacial tension much larger than at the water/air interface. Also some experimental data on the dilational elasticity of proteins at both interfaces measured by a transient relaxation technique are discussed on the basis of the derived thermodynamic model. As a fast developing field of application the use of surface tensiometry and rheometry of mixed protein/surfactant mixed layers is demonstrated as a new tool in the diagnostics of various diseases and for monitoring the progress of therapies.     

Rheology of particulate rafts,films, and foams

Liquid foam exhibits remarkable rheological behavior although it is made with simple fluids: it behaves similar to a solid at low shear stress but flows similar to a liquid above a critical shear stress. Such properties, which have been proved to be useful for many applications, are even enhanced by adding solid particles. Depending on their hydrophobicity and size, the particles can have different geometrical configurations at the mesoscopic scale, that is, at the air–liquid interfaces, in the films, or in the interstices between the bubbles. In this review, we present rheological studies performed on granular rafts and films, on spherical armored interfaces, on gas marbles, and on aqueous foams laden with hydrophilic grains.     

Spreading of oil from protein stabilised emulsions at air/water interfaces

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90 °C) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension (γ) was <60 mN/m. We introduced a new method to measure the rate at which oil molecules spread from the oil globules in the emulsion droplet by monitoring changes in γ at various positions in a ‘trough’. The spreading rates observed for the various systems agree very well with the values predicted by the theory. Spreading from oil globules in a drop of emulsion was faster than spreading from a single oil drop, possibly due to the greater surface tension gradient between the oil globule and the air/water interface or to the increased oil surface area. Heat treatment of an emulsion made with WPC did not affect the spreading rate. The method was not suitable for measuring the spreading rate at interfaces where surface active material is already present, because changes in γ then were caused by compression of the interfacial layer rather than by the spreading oil.     

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.     

Stability of water/crude oil emulsions based on interfacial dilatational rheology

The dilatational viscoelasticity behaviors of water/oil interfaces formed with a crude oil and its distilled fractions diluted in cyclohexane were investigated by means of an oscillating drop tensiometer. The rheological study of the w/o interfaces at different frequencies has shown that the stable w/o emulsions systematically correspond to interfaces which present the rheological characteristics of a 2D gel near its gelation point. The stability of emulsions was found to increase with both the gel strength and the glass transition temperature of the gel. As expected, the indigenous natural surfactants responsible for the formation of the interfacial critical gel have been identified as the heaviest amphiphilic components present in the crude oil; i.e., asphaltenes and resins. Nevertheless, we have shown that such a gel can also form in the absence of asphaltene in the oil phase.     

Behavior of polymer chains grafted from latex particles at soft interfaces

We have studied the behaviors of a poly(methyl methacrylate) (PMMA) chains anchored to polystyrene particles at air/water and oil/water interfaces to recognize the roles of oil molecules in the PMMA property at the interfaces. Through the comparison of π-A isotherms we found two aspects of unique structural and rheological characteristics observed in PMMA-grafted polystyrene latex (PSL-PMMA) monolayer system in common. (1) The π-A isotherms showed surface pressure increase at larger occupied area compared to the PSL-PMMA size in solution at three different types of interfaces in most cases. (2) Compressional modulus, C _s ^?1, obtained by π-A isotherm analysis for PSL-PMMA at interfaces, showed the tendency to decrease with molecular weight of PMMA. This is opposite to that of PMMA homopolymer at interfaces. The effect of oil molecules on PSL-PMMA system at interfaces are found both in the difference of occupied area and C _s ^?1. The occupied areas were larger for the isotherms at the oil/water interfaces than those at the air/water interface in most cases, which suggested the reduced attractive interactions between anchored polymers by oil molecules. On the other hand, C _s ^?1 of PMMA monolayers is strongly dependent on the constituents of the interface and the order of C _s ^?1 is air/water?>?decane/water?>?dibutyl ether/water interfaces. The difference between oil species was not explained only by PMMA/oil interaction in bulk, but we suggested that interfacial tension of oil/water interface affects the miscibility of oil molecules with PMMA to cause higher miscibility between PMMA and dibutyl ether at the oil/water interfaces.     

Dilatational rheology of beta-casein adsorbed layers at liquid-fluid interfaces

The rheological behavior of beta-casein adsorption layers formed at the air-water and tetradecane-water interfaces is studied in detail by means of pendant drop tensiometry. First, its adsorption behavior is briefly summarized at both interfaces, experimentally and also theoretically. Subsequently, the experimental dilatational results obtained for a wide range of frequencies are presented for both interfaces. An interesting dependence with the oscillation frequency is observed via the comparative analysis of the interfacial elasticity (storage part) and the interfacial viscosity (loss part) for the two interfaces. The analysis of the interfacial elasticities provides information on the conformational transitions undergone by the protein upon adsorption at both interfaces. The air-water interface shows a complex behavior in which two maxima merge into one as the frequency increases, whereas only a single maximum is found at the tetradecane interface within the range of frequencies studied. This is interpreted in terms of a decisive interaction between the oil and the protein molecules. Furthermore, the analysis of the interfacial viscosities provides information on the relaxation processes occurring at both interfaces. Similarly, substantial differences arise between the gaseous and liquid interfaces and various possible relaxation mechanisms are discussed. Finally, the experimental elasticities obtained for frequencies higher than 0.1 Hz are further analyzed on the basis of a thermodynamic model. Accordingly, the nature of the conformational transition given by the maximum at these frequencies is discussed in terms of different theoretical considerations. The formation of a protein bilayer at the interface or the limited compressibility of the protein in the adsorbed state are regarded as possible explanations of the maximum.     

Interfacial tension and wetting behavior of air/oil/ionic liquid systems

We measured the interfacial tension and the density of air/n-hexane, n-decane, 1-perfluorohexane/1-hexyl-3-methyl-imidazolium hexafluorophosphate systems as a function of temperature. From the air/ionic liquid surface tension values, it was suggested that Coulombic interaction between imidazolium cations and counter anions are not so much different between the surface and bulk. The density values indicated that the decrease of surface tension by saturating organics was closely correlated to the mutual solubility between ionic liquid and organics. Interfacial tension at the oil/ionic liquid interfaces suggested that ionic liquid molecules were more ordered at the oil/ionic liquid interfaces compared to the air/ionic liquid interfaces, but the decrease of the entropy due to the interfacial orientation of ionic liquid was compensated by the increase of the entropy due to the contact of different chemical species. The initial spreading coefficients and the Hamaker constants indicated that all the oil phases spread at the air/ionic liquid interfaces spontaneously, and form the complete wetting films.     

Methods of measuring rheological properties of interfacial layers (Experimental methods of 2D rheology)

Current methods of studying the rheological properties of interfacial layers at the interfaces of fluids are reviewed. This area of research includes two-dimensional 2D rheology. Regardless of the similarities between the parameters of rheological properties of two-dimensional and bulk (three-dimensional) systems, when measuring surface properties, it is necessary to reformulate the main experimental methods to allow for the different dimensions of surface and bulk characteristics of material. Parameters of shear and dilational (measured upon expansion-compression) properties of interfacial layers are distinguished, and the latter are considered to be independent parameters of a system. The most attention was given to the rotational methods of measuring shear viscosity and the components of the complex 2D elastic modulus, as well as to measuring surface tension upon harmonic changes of the bubble (droplet) surface area, which allows characteristics of the dilational behavior of thin liquid films to be determined. Both groups of methods are widely used in laboratory practice and realized in the form of a number of original and commercial instruments. Dilational measurements of interfacial layers can also be performed with oscillations of a movable barrier on a Langmuir trough. In addition, methods based on the propagation of capillary waves across the surface of a liquid, as well as rarer methods of capillary flow in thin channels forced by either a surface tension gradient or the motion of the interface, are considered.     

Polyelectrolyte/surfactant mixtures in the bulk and at water/oil interfaces

Stabilization of emulsions by mixed polyelectrolyte/surfactant systems is a prominent example for the application in modern technologies. The formation of complexes between the polymers and the surfactants depends on the type of surfactant (ionic, non-ionic) and the mixing ratio. The surface activity (hydrophilic–lipophilic balance) of the resulting complexes is an important quantity for its efficiency in stabilizing emulsions. The interfacial adsorption properties observed at liquid/oil interfaces are more or less equivalent to those observed at the aqueous solution/air interface, however, the corresponding interfacial dilational and shear rheology parameters differ quite significantly. The interfacial properties are directly linked to bulk properties, which support the picture for the complex formation of polyelectrolyte/surfactant mixtures, which is the result of electrostatic and hydrophobic interactions. For long alkyl chain surfactants the interfacial behavior is strongly influenced by hydrophobic interactions while the complex formation with short chain surfactants is mainly governed by electrostatic interactions.     

Neutron reflectivity and small angle neutron scattering: An introduction and perspective on recent progress

In recent years both neutron reflectivity, NR, and small angle neutron scattering, SANS, have been applied to the study of increasingly complex surface and interfacial properties. The methodology and advantages of using these neutron scattering techniques to probe surfaces and interfaces will be briefly outlined. Some recent examples of surfactant, polymer and polymer–surfactant adsorption at the air–water, liquid–solid, and liquid–liquid planar interfaces are highlighted. These are contrasted by some examples of the nature of adsorption on colloidal sol particles and emulsion droplets.     

Surface and interfacial properties of water-soluble wheat proteins

Surface and interfacial properties of water-soluble wheat proteins were investigated and compared with six reference proteins (bovine serum albumin, ovalbumin, β-lactoglobulin, trypsin, cytochrom C and β-amylase). Albumins extracted from wheat flour were separated by the free solution isoelectric focusing. The surface activity at the air/water, dodecane/water interfaces and dilatational rheological behaviour of the adsorbed layers was determined by pendant drop technique. Considerably high surface activity of wheat proteins was found at both interfaces exceeding the corresponding values of most of the reference proteins. Exceptionally, low dilatational moduli (typically  < 10 mN/m) were obtained for wheat fractions in the continuous and the stepwise compression experiments with no age effect (1–20 min) and almost no relaxation. Surface/interfacial activity and rheological properties observed imply that water-soluble wheat proteins are generally characterized by strong hydrophobicity and more flexible molecular structure than the reference proteins.     

Liquid–liquid interfaces: studied by X-ray and neutron scattering

Major recent advances include the development of new experimental techniques that enabled the first precise measurements of interfacial widths at water–oil interfaces and of the ordering of surfactants adsorbed to these interfaces, studies of phase transitions and domain formation in surfactant monolayers, and studies of interfacial fluctuations confined by and coupled across thin liquid films.     

Effect of nanoparticles on the interfacial properties of liquid/liquid and liquid/air surface layers

An investigation is reported on the interfacial properties of nanometric colloidal silica dispersions in the presence of a cationic surfactant. These properties are the result of different phenomena such as the particle attachment at the interface and the surfactant adsorption at the liquid and at the particle interfaces. Since the latter strongly influences the hydrophobicity/lipophilicity of the particle, i.e., the particle affinity for the fluid interfacial environment, all those phenomena are closely correlated. The equilibrium and dynamic interfacial tensions of the liquid/air and liquid/oil interfaces have been measured as a function of the surfactant and particle concentration. The interfacial rheology of the same systems has been also investigated by measuring the dilational viscoelasticity as a function of the area perturbation frequency. These results are then crossed with the values of the surfactant adsorption on the silica particles, indirectly estimated through experiments based on the centrifugation of the dispersions. In this way it has been possible to point out the mechanisms determining the observed kinetic and equilibrium features. In particular, an important role in the mixed particle-surfactant layer reorganization is played by the Brownian transport of particles from the bulk to the interface and by the surfactant redistribution between the particle and fluid interface.