Protein folding at emulsion oil/water interfaces

It has long been known that proteins change their conformation upon adsorption to emulsion oil/water interfaces. However, it is only recently that details of the specifics of these structural changes have emerged. The development of synchrotron radiation circular dichroism (SRCD), combined with advances in FTIR spectroscopy, has allowed the secondary and tertiary structure of proteins adsorbed at emulsion oil/water interfaces to be studied. SRCD in particular has provided quantitative information and has enabled new insights into the mechanisms and forces driving protein structure re-arrangement to be achieved.The extent of conformational re-arrangement of proteins at emulsion interfaces is influenced by several factors including; the inherit flexibility of the protein, the distribution of hydrophobic/hydrophilic domains within the protein sequence and the hydrophobicity of the oil phase. In general, proteins lose much of their tertiary structure upon adsorption to the oil/water interface and have considerable amounts of non-native secondary structure. Two key conformations have been identified in the structure of proteins at interfaces, intermolecular β-sheet and α-helix. The preferred conformation appears to be the α-helix which is the most compact amphipathic conformation at the oil/water interface. The polarity of the oil phase can have a considerable influence on the degree of protein conformational re-arrangement because it acts as a solvent for hydrophobic amino acids. The new conformation of proteins at interfaces also means that proteins undergo less heat induced re-arrangement at interfaces than in solution. Different conformations of proteins at interfaces impact on emulsification capability, emulsion stability and protein/emulsion digestion. Hence advances in the understanding of protein conformation at interfaces can help to identify suitable proteins and conditions for the preparation of emulsion based food products.     

On the relation between the molecular mass distribution of gelatin and its ability to stabilize emulsions

The relation between the molecular mass distribution of gelatin and its effectiveness in stabilizing emulsions of dibutyl phthalate and dodecane in water have been investigated. The molecular mass distribution was determined using gel permeation chromatography. The ability of gelatin samples to stabilize emulsions was investigated by observing the coalescence of macroscopic oil droplets in a special device. The results show that all samples with a content of more than 30 wt.-% in the low-molecular mass range are good stabilizers, whereas the stabilizing ability is diminished drastically by decreasing the low molecular mass content below 30 wt.-%. Mechanisms for the stabilization and rupture of the thin water film between the oil droplets are discussed, especially in the case of gelatin adsorption layers at the film interfaces. A model is given for the qualitative explanation of the dependence of the stabilizing ability of gelatins on the molecular mass distribution.     

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 and molecular properties of high-pressure-treated beta-lactoglobulin B

Interfacial properties of beta-lactoglobulin B subjected to hydrostatic pressures up to 400 MPa were studied by measuring surface pressure at the air/water interface and the elastic interfacial shear modulus at the oil/water interface. The surface hydrophobicity of pressurized beta-lactoglobulin was determined by an 1-anilino-naphthalene-8-sulfonate assay and exposure of free thiol groups using the Ellman assay. The molar mass of pressure-induced oligomers was measured using a combination of size exclusion chromatography, light scattering, and refractive index measurements. High-pressure treatment of beta-lactoglobulin increased the surface pressure growth rate and its final level at the air/water interface. After high-pressure treatment, the maximum interfacial elasticity at the oil/water interface increased, and the time lag before growth of the interfacial elasticity decreased. Up to 200 MPa, large amounts of monomeric beta-lactoglobulin were formed with increased exposure of thiol groups and increased surface hydrophobicity compared to unpressurized beta-lactoglobulin. At a pressure higher than 200 MPa, surface hydrophobicity continued to increase, while exposure of thiol groups decreased, the latter due to the formation of covalently linked oligomers. We have shown that surface hydrophobicity rather than thiol exposure is important for the pressure-induced increase in growth rate and the final level of surface pressure at the air/water interface and in interfacial elasticity at the oil/water interface.     

Formation of a liquid crystalline phase from phosphatidylcholine at the oil-aqueous interface

Adsorption of phospholipid (1,2-dioleoyl-sn-glycero-3-phosphatidylcholine) and formation of a surface phase at the oil-water interface has been followed by using ellipsometry. The properties of the interfacial phase were found to depend strongly on whether phospholipid was added to the oil phase or to the aqueous phase as liposomal structures. In the latter case a monolayer formed, while if the phospholipid was supplied from the oil phase a lamellar phase appeared at the interface. The effect on the stabilizing surface phase of a surface-active protein (beta-lactoglobulin) was also investigated. The observations are important for understanding stabilizing properties of surface-active compounds commonly used to stabilize emulsions. In addition it has been demonstrated that ellipsometry can be used to study the initial process when a two-phase system consisting of a water and an oil phase is transformed into a three phase system or eventually to a one-phase system.     

Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B

Effects of substituting native beta-lactoglobulin B (beta-lactoglobulin) with heat-treated beta-lactoglobulin as emulsifier in oil in water emulsions were investigated. The emulsions were prepared with a dispersed phase volume fraction of Phi=0.6, and accordingly, oil droplets rather closely packed. Native beta-lactoglobulin and beta-lactoglobulin heated at 69 degrees C for 30 and 45 min, respectively, in aqueous solution at pH 7.0 were compared. Molar mass determination of the species formed upon heating as well as measurements of surface hydrophobicity and adsorption to a planar air/water interface were made. The microstructure of the emulsions was characterized using confocal laser scanning microscopy, light scattering measurements of oil droplet sizes, and assessment of the amount of protein adsorbed to surfaces of oil droplets. Furthermore, oil droplet interactions in the emulsions were quantified rheologically by steady shear and small and large amplitude oscillatory shear measurements. Adsorption of heated and native beta-lactoglobulin to oil droplet surfaces was found to be rather similar while the rheological properties of the emulsions stabilized by heated beta-lactoglobulin and the emulsions stabilized by native beta-lactoglobulin were remarkably different. A 200-fold increase in the zero-shear viscosity and elastic modulus and a 10-fold increase in yield stress were observed when emulsions were stabilized by heat-modified beta-lactoglobulin instead of native beta-lactoglobulin. Aggregates with a radius of gyration in the range from 25 to 40 nm, formed by heating of beta-lactoglobulin, seem to increase oil droplet interactions. Small quantities of emulsifier substituted with aggregates have a major impact on the rheology of oil in water emulsions that consist of rather closely packed oil droplets.     

Hydrogen-bond-assisted excited-state deactivation at liquid/water interfaces

The excited-state dynamics of eosin B (EB) at dodecane/water and decanol/water interfaces has been investigated with polarization-dependent and time-resolved surface second harmonic generation. The results of the polarization-dependent measurements vary substantially with (1) the EB concentration, (2) the age of the sample, and (3) the nature of the organic phase. All of these effects are ascribed to the formation of EB aggregates at the interface. Aggregation also manifests itself in the time-resolved measurements as a substantial shortening of the excited-state lifetime of EB. However, independently of the dye concentration used, the excited-state lifetime of EB at both dodecane/water and decanol/water interfaces is much longer than in bulk water, where the excited-state population undergoes hydrogen-bond-assisted non-radiative deactivation in a few picoseconds. These results indicate that hydrogen bonding between EB and water molecules at liquid/water interfaces is either much less efficient than in bulk water or does not enhance non-radiative deactivation. This strong increase of the excited-state lifetime of EB at liquid/water interfaces opens promising avenues of applying this molecule as a fluorescent interfacial probe.     

Lipases at interfaces: unique interfacial properties as globular proteins

The adsorption behavior of two globular proteins, lipase from Rhizomucor miehei and beta-lactoglobulin, at inert oil/water and air/water interfaces was studied by the pendant drop technique. The kinetics and adsorption isotherms were interpreted for both proteins in different environments. It was found that the adopted mathematical models well describe the adsorption behavior of the proteins at the studied interfaces. One of the main findings is that unique interfacial properties were observed for lipase as compared to the reference beta-lactoglobulin. A folded drop with a "skinlike" film was formed for the two proteins after aging followed by compression. This behavior is normally associated with protein unfolding and covalent cross-linking at the interface. Despite this, the lipase activity was not suppressed. By highlighting the unique interfacial properties of lipases, we believe that the presented work contributes to a better understanding of lipase interfacial activation and the mechanisms regulating lipolysis. The results indicate that the understanding of the physical properties of lipases can lead to novel approaches to regulate their activity.     

Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts

The competitive displacement of a model protein (beta-lactoglobulin) by bile salts from air-water and oil-water interfaces is investigated in vitro under model duodenal digestion conditions. The aim is to understand this process so that interfaces can be designed to control lipid digestion thus improving the nutritional impact of foods. Duodenal digestion has been simulated using a simplified biological system and the protein displacement process monitored by interfacial measurements and atomic force microscopy (AFM). First, the properties of beta-lactoglobulin adsorbed layers at the air-water and the olive oil-water interfaces were analyzed by interfacial tension techniques under physiological conditions (pH 7, 0.15 M NaCl, 10 mM CaCl2, 37 degrees C). The protein film had a lower dilatational modulus (hence formed a weaker network) at the olive oil-water interface compared to the air-water interface. Addition of bile salt (BS) severely decreased the dilatational modulus of the adsorbed beta-lactoglobulin film at both the air-water and olive oil-water interfaces. The data suggest that the bile salts penetrate into, weaken, and break up the interfacial beta-lactoglobulin networks. AFM images of the displacement of spread beta-lactoglobulin at the air-water and the olive oil-water interfaces suggest that displacement occurs via an orogenic mechanism and that the bile salts can almost completely displace the intact protein network under duodenal conditions. Although the bile salts are ionic, the ionic strength is sufficiently high to screen the charge allowing surfactant domain nucleation and growth to occur resulting in displacement. The morphology of the protein networks during displacement is different from those found when conventional surfactants were used, suggesting that the molecular structure of the surfactant is important for the displacement process. The studies also suggest that the nature of the oil phase is important in controlling protein unfolding and interaction at the interface. This in turn affects the strength of the protein network and the ability to resist displacement by surfactants.     

Molecular orientation of monododecyl pentaethylene glycol at water/air and water/oil interfaces. A molecular dynamics computer simulation study

With a molecular dynamics computer simulation we investigated the dynamic properties of a monododecyl pentaethylene glycol (C₁₂E₅) molecule adsorbed at air/water and oil/water interfaces. In these simulations we investigated the molecular orientation of the surfactant molecules in detail. At the air/water interface the maximum of the C₁₂ chain tilt angle distribution measured with respect to the water surface is about 50°. This result is in fairly good agreement with neutron reflection experiments of monododecyl glycol ethers at the air/water interface. At the oil/water interface no significant changes were detected in the molecular orientation. We found that at equilibrium oil molecules penetrate into the hydrophobic monododecyl layer, this was also found by neutron reflection studies of the interactions between C₁₂E₅ and dodecane. The observed oil penetration results in an increase in the surface area per surfactant molecule. Received: 16 July 1999/Accepted in revised form: 28 August 1999     

Effect of liquid paraffin on the stability of aqueous foam in the presence and absence of electrolytes

The foam stability of dodecyl diphenyl ether disulfonate solution with liquid paraffin droplets in the presence and absence of electrolytes was evaluated, and the stabilization mechanisms were deduced. The foam film is stabilized when the monovalent and divalent counterion concentration is lower than a critical value. However, the foam stability declined with the addition of trivalent counterions. There are two mechanisms we have speculated. Firstly, the counterions reduce the repulsive interaction between the polar groups of surfactants adsorbed at the air/water and oil/water interfaces in the pseudo-emulsion film. Secondly, comparing with the monovalent counterions, the multivalent counterions are not only able to interconnect head groups of adjacent ionic surfactant molecules which are adsorbed at the air/water or oil/water interface, but also to attract the couples of neighboring surfactant head groups adsorbed at the air/water and oil/water interfaces. The attractive interaction between both the interfaces promotes the emulsified droplets piercing the air/water interface.     

Comparison of the conformational stability of the non-native alpha-helical intermediate of thiol-modified beta-lactoglobulin upon interaction with sodium n-alkyl sulfates at two different pH

Bovine beta-lactoglobulin assumes a dimeric native conformation at neutral pH, while the conformation at pH 2 is monomeric but still native. beta-lactoglobulin has a free thiol at Cys121, which is buried between the beta-barrel and the C-terminal major or alpha-helix. This thiol group was specifically reacted with DTNB (5,5'-dithiobis(2-nitrobenzoic acid)) at pH 7.5 and 2, producing a modified beta-lactoglobulin containing a mix disulfide bond with 5-thio-2-nitrobenzoic acid (TNB). beta-Lactoglobulin is a predominantly beta-sheet protein, although it has a markedly high intrinsic preference for alpha-helical structure. The formation of non-native alpha-helical intermediate of thiol modified beta-lactoglobulin (TNB-beta-LG) was induced by n-alkyl sulfates including sodium octyl sulfate, SOS; sodium decyl sulfate, SDeS; sodium dodecyl sulfate, SDS; and sodium tetradecyl sulfate, STS at pH 7.5 and 2. The conformation and stability of non-native alpha-helical intermediate (alphaI) state of TNB-beta-LG were studied by circular dichroism (CD), fluorescence and differential scanning calorimetry (DSC) techniques. The effect of n-alkyl sulfates on the structure of alphaI state at both pH was utilized to investigate the contribution of hydrophobic interactions to the stability of alphaI intermediate. The present results suggest that the folding reaction of beta-LG follows a non-hierarchical mechanism and hydrophobic interactions play important roles in stabilizing the native state of beta-LG at pH 2 with more positive charges repulsion than at pH 7.5. Then TNB-beta-LG will become a useful model to analyze the conformation and stability of the intermediate of protein folding.     

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.     

Surface activity and emulsification properties of hydrophobically modified dextrans

Neutral polymeric surfactants were synthesized by covalent attachment of hydrophobic groups (aromatic rings) onto a polysaccharide backbone (dextran). By changing the conditions of the modification reaction, the number of grafted hydrophobic groups per 100 glucopyranose units (substitution ratio) was varied between 7 and 22. In aqueous solution, these polymers behaved like classical associative polymers as demonstrated by viscometric measurements. The associative behavior was more pronounced when the substitution ratio increased. The surface-active properties of the modified dextrans were evidenced by surface tension (air/water) and interfacial tension (dodecane/water) measurements. In each case the surface or interfacial tension leveled down above a critical polymer concentration, which was attributed to the formation of a dense polymer layer at the liquid-air or liquid-liquid interface. Dodecane-in-water emulsions were prepared using the polymeric surfactants as stabilizers, with oil volume fractions ranging between 5 and 20%. The oil droplet size (measured by dynamic light scattering) was correlated to the amount of polymer in the aqueous phase and to the volume of emulsified oil. The thickness of the adsorbed polymer layer was estimated thanks to zeta potential measurements coupled with size measurements. This thickness increased with the amount of polymer available for adsorption at the interface. The dextran-based surfactants were also applied to emulsion polymerization of styrene and stable polystyrene particles were obtained with a permanent adsorbed dextran layer at their surface. The comparison with the use of an unmodified dextran indicated that the polymeric surfactants were densely packed at the surface of the particles. The colloidal stability of the suspensions of polystyrene particles as well as their protection against protein adsorption (bovine serum albumin, BSA, used as a test protein) were also examined.     

Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface

Diacylglycerol (DAG)/water and triacylglycerol (TAG)/water emulsions were prepared using beta-lactoglobulin (beta-LG) as an emulsifier. The oil phase (20% in emulsion) was mixed with beta-LG solution (1% beta-LG in water, pH 7) to prepare the emulsions. A fine oil-in-water emulsion was produced from both DAG and TAG oils. The interfacial protein concentration of the TAG emulsion was higher than that of the DAG emulsion. The zeta potential of the DAG oil droplet was higher than that of the TAG oil droplet. The front-surface fluorescence spectroscopy results revealed that tryptophan residues in beta-LG moved to the more hydrophobic environment during the adsorption of protein on the oil droplet surfaces. Changes in secondary structure of beta-LG during the adsorption were determined by FT-IR spectroscopy. Decreases in the beta-sheet content concomitant with increases in the alpha-helix content were observed during the adsorption to the oil droplets, and the degree of structural change was greater for beta-LG in the TAG emulsion than in the DAG emulsion, indicating the increased unfolding of adsorbed beta-LG on the TAG oil droplet surface. Results of interfacial tension measurement supported this speculation, that is, the increased unfolding of the protein at the TAG-water interface. Trypsin- and proteinase K-catalyzed proteolysis was used to probe the topography of the adsorbed beta-LG on the oil droplet surface. SDS-PAGE analyses of liberated peptides after the proteolysis indicated the higher susceptibility of beta-LG adsorbed on the DAG oil droplet surface than on the TAG oil droplet surface. On the basis of all the results, we discussed the conformation of the adsorbed beta-LG on the two oil droplet surfaces.     

Modulating surface rheology by electrostatic protein/polysaccharide interactions

There is a large interest in mixed protein/polysaccharide layers at air-water and oil-water interfaces because of their ability to stabilize foams and emulsions. Mixed protein/polysaccharide adsorbed layers at air-water interfaces can be prepared either by adsorption of soluble protein/polysaccharide complexes or by sequential adsorption of complexes or polysaccharides to a previously formed protein layer. Even though the final protein and polysaccharide bulk concentrations are the same, the behavior of the adsorbed layers can be very different, depending on the method of preparation. The surface shear modulus of a sequentially formed beta-lactoglobulin/pectin layer can be up to a factor of 6 higher than that of a layer made by simultaneous adsorption. Furthermore, the surface dilatational modulus and surface shear modulus strongly (up to factors of 2 and 7, respectively) depend on the bulk -lactoglobulin/pectin mixing ratio. On the basis of the surface rheological behavior, a mechanistic understanding of how the structure of the adsorbed layers depends on the protein/polysaccharide interaction in bulk solution, mixing ratio, ionic strength, and order of adsorption to the interface (simultaneous or sequential) is derived. Insight into the effect of protein/polysaccharide interactions on the properties of adsorbed layers provides a solid basis to modulate surface rheological behavior.     

Magnetic Pickering emulsions stabilized by Fe3O4 nanoparticles

Superparamagnetic Fe(3)O(4) nanoparticles prepared by a classical coprecipitation method were used as the stabilizer to prepare magnetic Pickering emulsions, and the effects of particle concentration, oil/water volume ratio, and oil polarity on the type, stability, composition, and morphology of these functional emulsions were investigated. The three-phase contact angle (θ(ow)) of the Fe(3)O(4) nanoparticles at the oil-water interface was evaluated using the Washburn method, and the results showed that for nonpolar and weakly polar oils of dodecane and silicone, θ(ow) is close to 90°, whereas for strongly polar oils of butyl butyrate and 1-decanol, θ(ow) is far below 90°. Inherently hydrophilic Fe(3)O(4) nanoparticles can be used to prepare stable dodecane-water and silicone-water emulsions, but they cannot stabilize butyl butyrate-water and decanol-water mixtures with macroscopic phase separation occurring, which is in good agreement with the contact angle data. Emulsions are of the oil-in-water type for both dodecane and silicone oil, and the average droplet size increases with an increase in the oil volume fraction. For stable emulsions, not all of the particles are adsorbed to drop interfaces; the fraction adsorbed decreases with an increase in the initial oil volume fraction. Changes in the particle concentration have no obvious influence on the stability of these emulsions, even though the droplet size decreases with concentration.     

Effect of Aqueous Phase pH on the Dynamic Interfacial Tension of Acidic Crude Oils and Myristic Acid in Dodecane

The time dependence of the interfacial tension between water–acidic crude oil and water–synthetic oil was investigated for aqueous phase pHs ranging from 2 to 9 using the du Noüy ring method at 20°C. Myristic acid in dodecane was selected as a model (synthetic oil) for acidic crude oil containing indigenous surfactants, and the similarities and differences between the dynamic interfacial tension behaviours of the natural and synthetic crude oil systems were compared. The initial interfacial tension and the relaxation of the interfacial tension are sensitive to the aqueous phase pH for both systems. The adsorption kinetics of the indigenous surfactants and myristic acid could be well fitted with the monoexponential model, and the time constants obtained in this manner indicates that reorganization of the indigenous surfactants and myristic acid at the w/o interface are pH dependent. The experimental results also indicate that indigenous surfactants in acidic crude oil and myristic acid in dodecane have similar film formation behaviours at the w/o interface for the range of pHs investigated.     

Interfacial rheology of natural silk fibroin at air/water and oil/water interfaces

The interfacial viscoelastic behavior of natural silk fibroin at both the air/water and oil/water interfaces is reported. This natural multiblock copolymer is found to be strongly amphiphilic and forms stable films at these interfaces. The result is an interfacial layer that is rheologically complex with strong surface elastic moduli that are only slightly frequency-dependent. The kinetics of surface viscoelastic evolution are reported as functions of time for various concentrations of the spread films. Films deposited by Langmuir-Blodgett deposition were studied by scanning electron microscopy (SEM) to reveal a fibrous structure at the interface. The production of stable O/W emulsions by silk fibroin further confirms the generation of the elastic films at the oil/water interfaces.     

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.