Thermodynamic and dynamic characteristics of monoglyceride monolayers penetrated by beta-casein

In this work, we have analyzed the dynamics of the penetration of beta-casein into monoglyceride monolayers (monopalmitin and monoolein) and the structural, dilatational, and topographical characteristics of mixed films formed by monoglyceride penetrated by beta-casein. Different complementary experimental techniques [dynamic tensiometry, surface film balance, Brewster angle microscopy (BAM), and surface dilatational rheology] have been used, maintaining the temperature constant at 20 degrees C and the pH at 7. The surface pressure of the monoglyceride monolayer at the beginning of the penetration process (at pi(i)MP and pi(i)MO for monopalmitin and monoolein, respectively) was the variable studied. beta-Casein can penetrate into a spread monoglyceride monolayer at every surface pressure. The penetration of beta-casein into the monoglyceride monolayer with a more condensed structure, at the collapse point of the monoglyceride, is a complex process that is facilitated by monoglyceride molecular loss by collapse and/or desorption. However, the structural, topographical, and dilatational characteristics of the monoglyceride penetrated by beta-casein mixed monolayers are essentially dominated by the presence of the monoglyceride (either monopalmitin or monoolein) in the mixed film.     

Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. structure, microscopic imaging, and shear characteristics

In this work we have analyzed the structural, topographical, and shear characteristics of mixed monolayers formed by adsorbed beta-lactoglobulin (beta-lg) and spread monoglyceride (monopalmitin or monoolein) on a previously adsorbed protein film. Measurements of the surface pressure (pi)-area (A) isotherm, Brewster angle microscopy (BAM), and surface shear characteristics were obtained at 20 degrees C and at pH 7 in a modified Wilhelmy-type film balance. The pi-A isotherm and BAM images deduced for adsorbed beta-lactoglobulin-monoglyceride mixed films at pi lower than the equilibrium surface pressure of beta-lactoglobulin (pi(e)(beta-lg)) indicate that beta-lactoglobulin and monoglyceride coexist at the interface. However, the interactions between protein and monoglyceride are somewhat weak. At higher surface pressures (at pi > or = pi(e)(beta-lg)) a protein displacement by the monoglyceride from the interface takes place. The surface shear viscosity (eta(s)) of mixed films is very sensitive to protein-monoglyceride interactions and displacement as a function of monolayer composition (protein/monoglyceride fraction) and surface pressure. Shear can induce change in the morphology of monoglyceride and beta-lactoglobulin domains, on the one hand, and segregation between domains of the film-forming components on the other hand. In addition, the displacement of beta-lactoglobulin by the monoglycerides is facilitated under shear conditions.     

Protein displacement by monoglyceride at the air-water interface evaluated by surface shear rheology combined with Brewster angle microscopy

In this work we have used different and complementary interfacial techniques (surface film balance, Brewster angle microscopy, and interfacial shear rheology), to analyze the static (structure, topography, reflectivity, miscibility, and interactions) and flow characteristics (surface shear characteristics) of milk protein (beta-casein, caseinate, and beta-lactoglobulin) and monoglyceride (monopalmitin and monoolein) mixed films spread and adsorbed on the air-water interface. The structural, topographical, and shear characteristics of the mixed films depend on the surface pressure and on the composition of the mixed film. The surface shear viscosity (eta(s)) varies greatly with the surface pressure (pi). In general, the greater the pi values, the greater were the values of eta(s). Moreover, the eta(s) value is also sensitive to the miscibility and/or displacement of film-forming components at the interface. At surface pressures lower than that for protein collapse, protein and monoglyceride coexist at the air-water interface. At surface pressures higher than that for the protein collapse, a squeezing of collapsed protein domains by monoglycerides was deduced. Near to the collapse point, the mixed film is dominated by the presence of the monoglyceride. Different proteins and monoglycerides show different interfacial structure, topography, and shear viscosity values, confirming the importance of protein and monoglyceride structure in determining the interfacial characteristics (interactions) of mixed films. The values of eta(s) are lower for disordered (beta-casein or caseinate) than for globular (beta-lactoglobulin) proteins and for unsaturated (monoolein) than for saturated (monopalmitin) monoglycerides in the mixed film. The displacement of the protein by the monoglycerides is facilitated under shear conditions.     

Structural and topographical characteristics of adsorbed WPI and monoglyceride mixed monolayers at the air-water interface

In this work we have analyzed the structural and topographical characteristics of mixed monolayers formed by an adsorbed whey protein isolate (WPI) and a spread monoglyceride monolayer (monopalmitin or monoolein) on the previously adsorbed protein film. Measurements of the surface pressure (pi)-area (A) isotherm were obtained at 20 degrees C and at pH 7 for protein-adsorbed films from water in a Wilhelmy-type film balance. Since the surface concentration (1/A) is actually unknown for the adsorbed monolayer, the values were derived by assuming that the A values for adsorbed and spread monolayers were equal at the collapse point of the mixed film. The pi-A isotherm deduced for adsorbed WPI monolayer in this work is practically the same as that obtained directly by spreading. For WPI-monoglyceride mixed films, the pi-A isotherms for adsorbed and spread monolayers at pi higher than the equilibrium surface pressure of WPI are practically coincident, a phenomenon which may be attributed to the protein displacement by the monoglyceride from the interface. At lower surface pressures, WPI and monoglyceride coexist at the interface and the adsorbed and spread pi-A isotherms (i.e., the monolayer structure of the mixed films) are different. Monopalmitin has a higher capacity than monoolein for the displacement of protein from the air-water interface. However, some degree of interactions exists between proteins and monoglycerides and these interactions are higher for adsorbed than for spread films. The topography of the monolayer corroborates these conclusions.     

Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface

The structural and shear characteristics of mixed monolayers formed by an adsorbed Na-caseinate film and a spread monoglyceride (monopalmitin or monoolein) on the previously adsorbed protein film have been analyzed. Measurements of the surface pressure (pi)-area (A) isotherm and surface shear viscosity (eta(s)) were obtained at 20 degrees C and at pH 7 in a modified Wilhelmy-type film balance. The structural and shear characteristics of the mixed films depend on the surface pressure and on the composition of the mixed film. At surface pressures lower than the equilibrium surface pressure of Na-caseinate (at pipi(e)(CS) have important repercussions on the shear characteristics of the mixed films.     

Surface shear rheology of WPI-monoglyceride mixed films spread at the air-water interface

Surface shear viscosity of food emulsifiers may contribute appreciably to the long-term stability of food dispersions (emulsions and foams). In this work we have analyzed the structural, topographical, and shear characteristics of a whey protein isolate (WPI) and monoglyceride (monopalmitin and monoolein) mixed films spread on the air-water interface at pH 7 and at 20 degrees C. The surface shear viscosity (etas) depend on the surface pressure and on the composition of the mixed film. The surface shear viscosity varies greatly with the surface pressure. In general, the greater the surface pressure, the greater are the values of etas. The values of etas for the mixed WPI-monoolein monolayer were more than one order of magnitude lower than those for a WPI-monopalmitin mixed film, especially at the higher surface pressures. At higher surface pressures, collapsed WPI residues may be displaced from the interface by monoglyceride molecules with important repercussions on the shear characteristics of the mixed films. A shear-induced change in the topography and a segregation between domains of the film forming components were also observed. The displacement of the WPI by the monoglycerides is facilitates under shear conditions, especially for WPI-monoolein mixed films.     

Flow-induced molecular segregation in beta-casein-monoglyceride mixed films spread at the air-water interface

In this work, we have used different and complementary interfacial techniques (surface film balance, Brewster angle microscopy, and interfacial shear rheology) to analyze the static (structure, topography, reflectivity, miscibility, and interactions) and flow characteristics (surface shear characteristics) of beta-casein and monoglyceride (monopalmitin and monoolein) mixed films spread on the air-water interface. The structural, topographical, and shear characteristics of the mixed films depend on the surface pressure and on the composition of the mixed film. The surface shear viscosity (etas) varies greatly with the surface pressure. In general, the greater the surface pressure, the greater the values of etas. At higher surface pressures, collapsed beta-casein residues may be displaced from the interface by monoglyceride molecules with important repercussions on the shear characteristics of the mixed films. A shear-induced change in the topography of monoglyceride and beta-casein domains, on one hand, and a segregation between domains of the film-forming components, on the other hand, were also observed. The displacement of the beta-casein by the monoglycerides is facilitated under shear conditions, especially for beta-casein-monoolein mixed films.     

Structural, topographical, and shear characteristics of milk protein and monoglyceride monolayers spread at the air-water interface

In this contribution we are concerned with the study of structure, topography, and surface rheological characteristics under shear conditions of monoglyceride (monopalmitin and monoolein) and milk protein (beta-casein, kappa-casein, caseinate, and WPI) spread monolayers at the air-water interface. Combined surface chemistry (surface film balance and surface shear rheometry) and microscopy (Brewster angle microscopy: BAM) techniques have been applied in this study to pure emulsifiers (proteins and monoglycerides) spread at the air-water interface. To study the shear characteristics of spread films, a homemade canal viscometer was used. The experiments have demonstrated the sensitivity of the surface shear viscosity (eta(s)) of protein and monoglyceride films at the air-water interface, as a function of surface pressure (or surface density). The surface shear viscosity was higher for proteins than for monoglycerides. In addition, eta(s) was higher for the globular WPI than for disordered beta-casein and caseinate due to the strong forces acting on spread globular proteins. This technique makes it possible to distinguish between beta-casein and caseinate spread films, with the higher eta(s) values for the later due to the presence of kappa-casein. The eta(s) value varies greatly with the surface pressure (or surface density). In general, the greater the surface pressure, the greater the values of eta(s). Finally, the eta(s) value is also sensitive to the monolayer structure, as was observed for monoglycerides with a rich structural polymorphism (i.e., monopalmitin).     

Relaxation phenomena in monoglyceride films at the air–water interface

Monoglycerides are the most commonly used surfactants in the food industry in traditional food, low-fat products and instant foods. In this work we are essentially concerned with the study of the stability in monoglyceride monolayers (monopalmitin, monoolein and monolaurin) as a function of surface pressure (10 and 20 mN.m⁻¹) and aqueous phase pH (pH 5 and 7). Monolayer stability was determined in an automated Langmuir-type film balance at constant temperature (20 and 40°C). The rate of monolayer molecular loss increases with surface pressure, and is pH dependent. Molecular loss at the interface also depends on the lipid. In the discussion, special attention will be given to the effect of the hydrocarbon chain length and the presence of a double bond in the hydrocarbon chain. Monopalmitin monolayers are more stable than those of monoolein and monolaurin. Maximum instability was observed with monolaurin monolayers. Two kinds of experiment have been performed to analyse relaxation mechanisms. In one, the surface pressure is kept constant, and the area is measured as a function of time. In the second, the area is kept constant at monolayer collapse and the surface pressure decreases. This decrease is measured as a function of time. Various relaxation mechanisms, including monolayer molecular loss by dissolution and/or collapse, can be fitted to the results derived from these experiments.     

The effect of temperature on food emulsifiers at fluid-fluid interfaces

Heat-induced interfacial aggregation of a whey protein isolate (WPI) with a high content of beta-lactoglobulin (>92%), previously adsorbed at the oil-water interface, was studied by means of interfacial dynamic characteristics performed in an automatic drop tensiometer. Protein concentration in aqueous bulk phase ranging between 1x10(-1) and 1x10(-5) % wt/wt was studied as a variable. The experiments were carried out at temperatures ranging from 20-80 degrees C with different thermal regimes. During the heating period, competition exists between the effect of temperature on the film fluidity and the increase in mechanical properties associated with the interfacial gelation process. Interfacial crystallisation of food polar lipids (monopalmitin, monoolein, and monolaurin) previously adsorbed at the oil-water interface, was studied by interfacial dynamic characteristics (interfacial tension and surface dilational properties). The temperature, ranging between 40 and 2 degrees C, and the lipid concentration in aqueous oil phase, ranging between 1x10(-2) and 1x10(-4) % wt/wt, were studied as variables. Significant changes in interfacial dynamic characteristics associated with interfacial lipid crystallisation were observed as a function of lipid concentration in the bulk phase. Interfacial crystallisation of food polar lipids (monopalmitin, monoolein, and monolaurin) at the air-water interface, was studied by pi-A isotherms performed in a Langmuir trough coupled with Brewster angle microscopy (BAM). A condensation in monoglyceride monolayers towards lower molecular area was observed as the temperature decreased. This effect was attributed to lipid crystallisation at lower temperatures. BAM images corroborated the effect of temperature on the monolayer structure, as a function of the monoglyceride type.     

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.     

Preparation and characterisation of monolayers and Langmuir–Blodgett films of liquid crystal mixed with cubic silsesquioxanes

Polyhedral oligomeric silesquioxanes (POSS) with eight polyether substituents were mixed with the liquid crystal (LC) 4-octyloxy-4′-cyanobiphenyl and spread at the air/water interface. The surface pressure-area and surface potential-area isotherms were recorded for different weight ratios of both components. The obtained results showed that POSS molecules had beneficial influence on LC monolayer improving its stability and rigidity. Moreover, it was found that some LC–POSS mixtures collapse reversibly and form multilayer films on the top of LC monolayer. On the other hand, interfacial dilatational and shear rheology indicated decrease of elasticity of the films after mixing. Brewster angle microscopy revealed multilayer structure of the condensed film and formation of net-like structures in the expanded film. These films were successfully transferred on solid substrates using the Langmuir–Blodgett technique. The scanning electron microscopy images confirmed the film deposition and formation of networks by POSS–LC mixtures. These findings may be useful in the fabrication of electronic devices based on LCs.     

Surface Dilatational Elasticity of Pulmonary Surfactant Solutions in a Wide Range of Surface Tensions

This work is devoted to the dynamic properties of adsorption films of pulmonary surfactant and a spread monolayer of dipalmitoylphosphatidylcholine, which is the main component of the mixed surfactant. The surface dilatational elasticity of the aforementioned systems has been determined using a recently proposed approach, which is based on the analysis of a response of a system to large deformations of a surface, and a modified Langmuir trough, which excludes solution leakage under barriers. At low surface tensions (below 30 mN/m) corresponding to those in pulmonary alveoles, the surface elasticity of a pulmonary surfactant adsorption film is half that of the spread dipalmitoylphosphatidylcholine monolayer. This may, in the former case, be related to the displacement of components with lower surface activity from the surface upon film compression.     

Structure and mechanical properties of a polyglycerol ester at the air-water surface

We studied the structure and mechanical properties of surface films resulting from the adsorption of a dispersed L beta phase at the air-water interface. This L beta phase corresponds to multilamellar vesicles and is formed by a commercial polyglycerol fatty acid ester (PGE) in aqueous solution at temperatures below the main chain-melting temperature (Tm=58 degrees C). We measured the adsorption kinetics using the pendant drop technique and mechanical properties of PGE films using oscillatory surface shear and dilatational rheometric methods. Though the adsorption kinetics are very slow, we show that the L beta phase of PGE is surface-active and forms viscoelastic films at the air-water surface after sufficiently long adsorption times. The rheological response functions to shear and dilatational deformation are reminiscent of those of temporary networks, indicating an intermolecular connectivity at the surface. This temporary network is probably created by hydrophobic interactions of alkyl chains. We obtained more detailed information about the properties of this network by comparing the rheological signature of an adsorbed PGE film (unknown structure) with a solvent-spread monolayer (known structure). We characterized the structural features of spread PGE films by recording the Langmuir isotherm and Brewster angle micrographs (BAM).We show that the rheological responses of the adsorbed film and the solvent-spread monolayer are very close to each other, indicating a structural similarity. From this study, we conclude that a dispersed L beta phase of PGE is able to adsorb at the air-water surface at T相似文献   

Structural characteristics of dipalmitoylphosphatidylcholine and hydrolysates from sunflower protein isolate mixed monolayers spread at the air-water interface

In this work, surface film balance and Brewster angle microscopy techniques have been used to analyze the structural characteristics (structure, topography, reflectivity, thickness, miscibility, and interactions) of hydrolysates from sunflower protein isolate (SPI) and dipalmitoylphosphatidylcholine (DPPC) mixed monolayers spread on the air-water interface. The degree of hydrolysis (DH) of SPI, low (5.62%), medium (23.5%), and high (46.3%), and the protein/DPPC mass fraction were analyzed as variables. The structural characteristics of the mixed monolayers deduced from the surface pressure (pi)-area (A) isotherms depend on the interfacial composition and degree of hydrolysis. At surface pressures lower than the equilibrium surface pressure of SPI hydrolysate (pi(e)(SPI hydrolysate)), both DPPC and protein are present in the mixed monolayer. At higher surface pressures (at pi > pi(e)(SPI hydrolysate)), collapsed protein residues may be displaced from the interface by DPPC molecules. The differences observed between pure SPI hydrolysates and DPPC in reflectivity (I) and monolayer thickness during monolayer compression have been used to analyze the topographical characteristics of SPI hydrolysates and DPPC mixed monolayers at the air-water interface. The topography, reflectivity, and thickness of mixed monolayers confirm at microscopic and nanoscopic levels the structural characteristics deduced from the pi-A isotherms.     

Penetration of bovine serum albumin into dipalmitoylphosphatidylglycerol monolayers: direct observation by atomic force microscopy

The penetration of bovine serum albumin (BSA) into dipalmitoylphosphatidylglycerol (DPPG) monolayers was observed using atomic force microscopy (AFM) and surface pressure measurements. The effects of surface pressure, amount of BSA and the addition of ganglioside GM1 (GM1) were investigated. The surface pressure of the DPPG monolayer was increased by the penetration of BSA, and the increase in surface pressure was greater in the liquid-expanded film than that in the liquid-condensed film. The AFM images indicated that BSA penetrated into the DPPG monolayer. The amount of BSA that penetrated into the DPPG monolayer increased with time and with the amount of BSA added. On the contrary, the AFM image showed that BSA penetration into the mixed DPPG/GM1 (9 : 1) monolayer scarcely occurred. GM1 inhibited the penetration of BSA into the DPPG monolayer.     

Action of Humicola lanuginosa lipase on long-chain lipid substrates: 2. Hydrolysis of diolein monolayers

The hydrolysis of 1,2-diolein (DO) monomolecular films by Humicola lanuginosa lipase (HLL) was studied by simultaneous measuring the decrease in the film area and the changes in the surface potential in the “zero-order trough” at constant surface pressure and in the presence of β-cyclodextrin (β-CD). The decrease with time in the film area reflects both the reduction in the area per molecule due to the transformation of substrate DO molecules into the products molecules of monoolein (MO) and oleic acid (OA) and the desorption of the soluble inclusion complexes β-CD–MO and β-CD–OA. The surface potential data were interpreted as an accumulation at the interface of negatively charged products of OA and insoluble β-CD–DO complexes. In the proposed kinetic model, the product solubilization rates in the presence of β-CD and the flux supplied progressively by the moving barrier from the reservoir to the reaction compartment in order to keep the constant surface pressure were taken into account. The surface concentrations of MO and OA transiently present at the interface were determined. The values of the global kinetic constant Q_m′ of hydrolysis of DO to MO were obtained. Comparison with the values of the global kinetic constant of hydrolysis of monoglyceride MO to OA shows that the rates of hydrolysis of diglyceride and monoglyceride by HLL are of the same order of magnitude.     

Relaxation phenomena in phospholipid monolayers at the air–water interface

In this work we are concerned with the study of long-term relaxation phenomena in dipalmitoyl phosphatidylcholine (DPPC) and dioleoyl phosphatidylcholine (DOPC) monolayers spread at the air–water interface as a function of the surface pressure and the aqueous phase pH (pH 5, 7, and 9). Long-term relaxation phenomena were determined in an automated Langmuir-type film balance at constant temperature (20 °C). Two kinds of experiments were performed to analyze relaxation mechanisms. In one, the surface pressure (π) was kept constant, and the area (A) was measured as a function of time (θ). In the second, the area was kept constant at monolayer collapse and the surface pressure was decreased. This decrease was measured as a function of time. Various relaxation mechanisms, including monolayer molecular loss by dissolution, collapse, and/or organization/reorganization changes, can be fitted to the results derived from these experiments. These relaxation mechanisms are pH and phospholipid dependent. In the discussion, special attention will be given to the effect of the relaxation phenomena on the hysteresis in π–A isotherms before and after the relaxation experiment. At π lower than the equilibrium spreading pressure (π_e) the relaxation phenomena are mainly due to the loss of DPPC or DOPC molecules by desorption into the bulk aqueous phase. The formation of interfacial macroscopic vesicles, which are dissolved into the bulk phase, makes the phospholipid monolayer molecular loss irreversible. At the collapse point (at π > π_e), the relaxation phenomena may be due either to collapse for DPPC and/or to a complex mechanism including competition between desorption and monolayer collapse for DOPC.     

Viscoelastic properties of insoluble amphiphiles at the air/water interface

The effects of the presence of a molecular monolayer on the dilatational properties of the air/water interface have been investigated. Two water insoluble amphiphiles, dipalmitoyl phosphatidyl choline and quercetin 3-O-palmitate, were spread onto a pendant drop and the dynamic surface pressure was measured by means of drop shape analysis. The surface dilatational elasticity and viscosity of the spread monolayers were also determined by the oscillating drop technique. Constraints on the range of measuring conditions were investigated and we demonstrated that the pressure-area isotherms derived from oscillatory dynamic measurements display phase behaviour similar to that found in equilibrium measurements, albeit at reduced resolution. Both the amphiphiles formed purely elastic films that were characterised by a dilatational modulus that depended on the surface concentration and obeyed a power scaling law. The exponent of the relationship could be related to the thermodynamic conditions prevailing at the interface. The phospholipid monolayer scaling exponent was 2.8 in a temperature range of 20-26 degrees C indicates a favourable solvency of molecules in the bidimensional matrix. A very high scaling exponent (11.8 at 7 degrees C) for quercetin palmitate was interpreted assuming that molecules self-organise in fibre-like structures. This interface structure and the phase behaviour was found consistent with observations of the surface film obtained by Brewster angle microscopy. The structured quercetin 3-O-palmitate monolayers are disrupted by temperature increase or by adding a 0.2 molar fraction of the immiscible dipalmitoyl phosphatidyl choline.     

Disruption of viscoelastic beta-lactoglobulin surface layers at the air-water interface by nonionic polymeric surfactants

Nonequilibrium interfacial layers formed by competitive adsorption of beta-lactoglobulin and the nonionic triblock copolymer PEO99-PPO65-PEO99 (F127) to the air-water interface were investigated in order to explain the influence of polymeric surfactants on protein film surface rheology and foam stability. Surface dilatational and shear rheological methods, surface tension measurements, dynamic thin-film measurements, diffusion measurements (from fluorescence recovery after photo bleaching), and determinations of foam stability were used as methods. The high surface viscoelasticity, both the shear and dilatational, of the protein films was significantly reduced by coadsorption of polymeric surfactant. The drainage rate of single thin films, in the presence of beta-lactoglobulin, increased with the amount of added F127, but equilibrium F127 films were found to be thicker than beta-lactoglobulin films, even at low concentration of the polymeric surfactant. It is concluded that the effect of the nonionic triblock copolymer on the interfacial rheology of beta-lactoglobulin layers is similar to that of low molecular weight surfactants. They differ however in that F127 increases the thickness of thin liquid films. In addition, the significant destabilizing effect of low molecular weight surfactants on protein foams is not found in the investigated system. This is explained as due to long-range steric forces starting to stabilize the foam films at low concentrations of F127.