Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

Proteins and low-molecular-weight (LMW) surfactants are used in the food industry as emulsifying (and foaming) ingredients and as stabilizers. These attributes are related to their ability to adsorb at fluid-fluid (and gas-fluid) interfaces lowering the interfacial (and surface) tension of liquids. Hence, the study of the properties of adsorbed layers of these molecules can be expected to lead to a better understanding of their effect on food products. Direct proof of the validity of mesoscopic models of systems of proteins and LMW surfactants can only be achieved by quantitative theoretical predictions being tested against both macroscopic and mesoscopic experiments. Computer simulation constitutes one of the few available tools to predict mathematically the behaviour of models of realistic complexity. Furthermore, experimental techniques such as atomic force microscopy (AFM) now allow high resolution imaging of these systems, providing the mesoscopic scale measurements to compare with the simulations. In this review, we bring together a number of related findings that have been generated at this mesoscopic level over the past few years. A useful simple model consisting of spherical particles interacting via bonded and unbonded forces is described, and the derived computer simulation results are compared against those from the imaging experiments. Special attention is paid to the adsorption of binary mixtures of proteins, mixtures of LMW surfactants, and also protein+surfactant mixed systems. We believe that further development of these mathematically well-defined physical models is necessary in order to achieve a proper understanding of the key physico-chemical processes involved.     

Implications of interfacial characteristics of food foaming agents in foam formulations

The manufacture of food dispersions (emulsions and foams) with specific quality attributes depends on the selection of the most appropriate raw materials and processing conditions. These dispersions being thermodynamically unstable require the use of emulsifiers (proteins, lipids, phospholipids, surfactants etc.). Emulsifiers typically coexist in the interfacial layer with specific functions in the processing and properties of the final product. The optimum use of emulsifiers depends on our knowledge of their interfacial physico-chemical characteristics - such as surface activity, amount adsorbed, structure, thickness, topography, ability to desorb (stability), lateral mobility, interactions between adsorbed molecules, ability to change conformation, interfacial rheological properties, etc. -, the kinetics of film formation and other associated physico-chemical properties at fluid interfaces. These monolayers constitute well defined systems for the analysis of food colloids at the micro- and nano-scale level, with several advantages for fundamental studies. In the present review we are concerned with the analysis of physico-chemical properties of emulsifier films at fluid interfaces in relation to foaming. Information about the above properties would be very helpful in the prediction of optimised formulations for food foams. We concluded that at surface pressures lower than that of monolayer saturation the foaming capacity is low, or even zero. A close relationship was observed between foaming capacity and the rate of diffusion of the foaming agent to the air-water interface. However, the foam stability correlates with the properties of the film at long-term adsorption.     

Salt effects on the dilational viscoelasticity of surfactant adsorption layers

Interfacial rheology of adsorbed layers of surfactants, demonstrating the response of the interface to interfacial deformations, plays a key role in formation and stability of foams and emulsions. It also provides insights into complex surfactant systems in different applications, in particular, medical treatments and diagnostics. The response of the interface is mainly determined by the composition of a surfactant system, the equilibrium and kinetic adsorption properties of the included surface-active compounds and their interaction within the adsorption layer. The subject of ongoing investigations is interfacial rheology of surfactant layers in the presence of inorganic ions. Although these ions have no surface activity, they can strongly influence the interfacial rheological properties owing to their interaction with the surface-active molecules.This work aims to present recent developments in the interfacial rheology of surfactant adsorbed layers at liquid–fluid interfaces in the presence and absence of salts, highlighting the state of the art of experimental and theoretical works in this area. We highlight drawbacks of recently developed techniques for measuring dilational interfacial properties of surfactant layers, compared with previous techniques. Moreover, this review shows the dearth of research on the ion-specific effect on the interfacial rheology of surfactant layers. This demonstrates the necessity of further investigation of the effect of ion specificity on interfacial viscoelasticity.     

Stability of aqueous foam films and foams containing polymers: Discrepancies between different length scales

Polymer-stabilized foams and foam films have received considerable attention during the past years. This review paper gives an overview of recent studies dealing with polyelectrolyte/surfactant mixtures, proteins, and microgels adsorbed at single air/water interfaces, in foam films and in macroscopic foams. These polymeric systems have in common that their structure or shape changes when adsorbing at an air/water interface. These structural changes in comparison to their bulk behavior greatly influence the properties of foam films and foams. Regarding the foam stability, formation of adsorbed layers or aggregates plays an important role. The discrepancy between stabilization of macroscopic foams and destabilization of single foam films might be attributed to the blockage of Plateau borders and, therefore, slowed down drainage. Another important parameter is the interfacial viscoelasticity.     

Colloidal destabilisation mechanisms in protein-stabilised emulsions

Over the past decade important new insights have been gained into the functionality of proteins as emulsion and foam stabilisers. This paper reviews important new findings in the fields of emulsion stabilisation by polysaccharide thickeners, coalescence in highly concentrated and dilute aggregated emulsions and emulsion droplet–air interaction. These new findings will be discussed in terms of recent improved understanding of the surface rheological behaviour and thin film behaviour of proteins. These insights may lead to an improved use of the special properties that proteins have as emulsion stabilisers compared to other stabilisers, such as low-molecular-weight surfactants or polyelectrolytes.     

Dynamic surface and interfacial tensions of surfactant and polymer solutions

Dynamic surface and interfacial tensions are the most frequently measured non-equilibrium properties of adsorption layers at liquid interfaces. The review presents the theoretical basis of adsorption kinetics, taking into consideration different adsorption mechanisms, and specific experimental conditions, such as liquid flow and interfacial area changes. Analytical solutions, if available, approximations as well as numerical procedures for direct solution of the physical models are presented.Several experimental techniques are discussed frequently used in studies of the dynamic adsorption behaviour of surfactants and polymers at liquid interfaces: drop volume, maximum bubble pressure, and pendent drop technique, drop pressure tensiometry, pulsating bubble and elastic ring method. Experimental results, most of all obtained with different technique on one and the same surfactant system, are then discussed on the basis of current theories.Finally, the role of dynamic interfacial properties in several practical applications is discussed: foam and emulsion film formation and stabilisation, rising of bubbles and drops in a surfactant solution.     

Relaxation of surfactants adsorption layers at liquid interfaces

The relaxation behaviour of surfactant layers provides a deep insight into the composition and structure of adsorbed layers at liquid interfaces. The development of professional experimental tools created a helpful basis for an increasing interest in these studies. In addition, the theoretical basis has been improved in many aspects such that for several surfactant systems a quantitative understanding is already possible. In particular the consideration of the changes in molar area of adsorbed molecules, introduced into the thermodynamics of adsorbed layers first by Fainerman in 1995, due to changes in the surface coverage allowed a considerably better, in many cases even quantitative understanding of the surface relaxation. Another important additional property, introduced into the thermodynamics and consequently also into the mechanisms of relaxation processes in interfacial layers, is the two-dimensional compressibility, important for the response to deformations of rather packed interfacial layers. The experimentally observed negative dilational viscosity is discussed only briefly and considered essentially in terms of experimental and theoretical shortcomings. The relaxation behaviour of nano- and microparticles, in literature often addressed is compounds able to act “instead of surfactants” are also addressed and some peculiarities discussed, while the obvious interrelation between the dilational rheology and stability of foams and emulsions is not analysed in detail.     

Interface composition of multiple emulsions: rheology as a probe

We have investigated the dynamic rheological properties of concentrated multiple emulsions to characterize their amphiphile composition at interfaces. Multiple emulsions (W1/O/W2) consist of water droplets (W1) dispersed into oil globules (O), which are redispersed in an external aqueous phase (W2). A small-molecule surfactant and an amphiphilic polymer were used to stabilize the inverse emulsion (W1 in oil globules) and the inverse emulsion (oil globules in W2), respectively. Rheological and interfacial tension measurements show that the polymeric surfactant adsorbed at the globule interface does not migrate to the droplet interfaces through the oil phase. This explains, at least partly, the stability improvement of multiple emulsions as polymeric surfactants are used instead of small-molecule surfactants.     

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.     

Interfacial shear rheology of protein-surfactant layers

The shear rheology of adsorbed or spread layers at air/liquid and liquid/liquid phase boundaries is relevant in a wide range of technical applications such as mass transfer, monolayers, foaming, emulsification, oil recovery, or high speed coating. Interfacial shear rheological properties can provide important information about interactions and molecular structure in the interfacial layer. A variety of measuring techniques have been proposed in the literature to measure interfacial shear rheological properties and have been applied to pure protein or mixed protein adsorption layers at air/water or oil/water interfaces. Such systems play for example an important role as stabilizers in foams and emulsions. The aim of this contribution is to give a literature overview of interfacial shear rheological studies of pure protein and protein/surfactant mixtures at liquid interfaces measured with different techniques. Techniques which utilize the damping of waves, spectroscopic or AFM techniques and all micro-rheological techniques will not discuss here.     

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.     

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.     

Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose

We report a simple method to produce foams and emulsions of extraordinary stability by using hydrophobic cellulose microparticles, which are formed in situ by a liquid-liquid dispersion technique. The hydrophobic cellulose derivative, hypromellose phthalate (HP), was initially dissolved in water-miscible solvents such as acetone and ethanol/water mixtures. As these HP stock solutions were sheared in aqueous media, micron sized cellulose particles formed by the solvent attrition. We also designed and investigated an effective and simple process for making HP particles without any organic solvents, where both the solvent and antisolvent were aqueous buffer solutions at different pH. Consequently, the HP particles adsorbed onto the water/air or water/oil interfaces created during shear blending, resulting in highly stable foams or foam/emulsions. The formation of HP particles and their ability for short-term and long-term stabilization of interfaces strongly depended on the HP concentration in stock solutions, as well as the solvent chemistry of both stock solutions and continuous phase media. Some foams and emulsion samples formed in the presence of ca. 1 wt% HP were stable for months. This new class of nontoxic inexpensive cellulose-based particle stabilizers has the potential to substitute conventional synthetic surfactants, especially in edible, pharmaceutical and biodegradable products.     

Hydrophobicity Enhances the Formation of Protein-Stabilized Foams

Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently not possible. For protein-stabilized emulsions, a model was recently introduced to predict the emulsion properties from the protein molecular properties. Since the fundamental mechanisms for foam and emulsion formation are very similar, it is of interest to determine whether the link to molecular properties defined in that model is also applicable to foams. This study aims to link the exposed hydrophobicity with the foam ability and foam stability, using lysozyme variants with altered hydrophobicity, obtained from controlled heat treatment (77 °C for 0–120 min). To establish this link, the molecular characteristics, interfacial properties, and foam ability and stability (at different concentrations) were analysed. The increasing hydrophobicity resulted in an increased adsorption rate constant, and for concentrations in the protein-poor regime, the increasing hydrophobicity enhanced foam ability (i.e., interfacial area created). At higher relative exposed hydrophobicity (i.e., ~2–5 times higher than native lysozyme), the adsorption rate constant and foam ability became independent of hydrophobicity. The foam stability (i.e., foam collapse) was affected by the initial foam structure. In the protein-rich regime—with nearly identical foam structure—the hydrophobicity did not affect the foam stability. The link between exposed hydrophobicity and foam ability confirms the similarity between protein-stabilized foams and emulsions, and thereby indicates that the model proposed for emulsions can be used to predict foam properties in the future.     

Highly Concentrated Emulsions: Physicochemical Principles of Formulation

This review deals with the preparation, stability, rheology and different applications of highly concentrated emulsions. These emulsions, which are known as high internal phase ratio emulsions (HIPRE), gel-emulsions, biliquid foams, etc., containing over 90% internal phase by volume, have a swollen micellar (L₁ or L₂) solution of nonionic or ionic surfactants as a continuous phase. These emulsions have the structure of biliquid foams and behave as gels since they present viscoelastic and plastic properties. The functional macroscopic properties of gel-emulsions are dependent on the structural parameters of the microemulsion continuous phase as well as of the interfacial properties (interfacial tension, bending modules, spontaneous curvature) of surfactant monolayers. The depletion interaction between emulsion droplets due to the non-compensated osmotic pressure of micelles is revealed as a main factor, along with surface forces, which determine the aggregative stability and the rheological properties of these emulsions. The effect of electrolyte and surfactant concentration, temperature, as well as other physicochemical parameters on the fiocculation threshold, stability, and yielding properties of highly concentrated emulsions is explained by the effect of these parameters on the critical micelle concentration (CMC) and the aggregation number of surfactants, and, consequently, on the depletion interaction. The thermodynamic theory of adhesion of fluid droplets in micellar solution and the suggested model of elasticity of gel-emulsions permit to explain the effect of mentioned physicochemical parameters on the elasticity modulus, the plastic strength and the linear deformation of these emulsions. A novel mechanism for the spontaneous formation of gel-emulsions by the phase inversion temperature (PIT) route is suggested, allows the selection of ternary systems able to yield these emulsions, and explains how the droplet size can be controlled during the PIT process. An original model for liquid film rupture is also suggested, and allows the prediction of the effect of structural parameters of micellar solutions and the interfacial properties of surfactant monolayers on the stability of gel-emulsions.     

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.     

Rheological parameters of protein interfacial layers as a criterion of the transition from stable emulsions to microemulsions

Proteins are considered as surface active substances. On the basis of experimentally measured rheological parameters of interfacial layers, protein accumulation at an interface between two immiscible liquids, isotherms of interfacial tension, accounting theoretical ideas elaborated for multicomponent systems, the formation of interfacial layers was referred to phase transition. The property of proteins to stabilise emulsions supposedly is connected with the formation of middle phases of lamellar structure. The correlation between elastic properties of interfacial layers and a phase transition of the middle phase upon addition of salts or lipids has been shown. Lipids being added as cosurfactants lead to the transition from lamellar to other structures, which does not provide emulsion stabilisation.     

Electrostatic effects on the yield stress of whey protein isolate foams

The mechanisms responsible for foam structure are of practical interest within the food industry. The yield stress (tau) of whey protein isolate (WPI) foams as affected by electrostatic forces was investigated by whipping 10% (w/v) protein solutions prepared over a range of pH levels and salt concentrations. Measurements of foam overrun and model WPI interfaces, i.e. adsorption kinetics as determined via dynamic surface tension and dilatational rheological characterization, aided data interpretation. Interfacial measurements were also made with the primary whey proteins, beta-lactoglobulin (beta-lg) and alpha-lactalbumin (alpha-la). Yield stress of WPI foams was dependent on pH, salt type and salt concentration. In the absence of salt, tau was highest at pH 5.0 and lowest at pH 3.0. The addition of NaCl and CaCl2 up to 400 mM significantly increased tau at pH 7.0 but not at pH 3.0. Furthermore, at pH 7.0, equivalent molar concentrations of CaCl2 as compared to NaCl increased tau to greater extents. Salts had minimal effects on tau at pH 5.0. Comparisons with interfacial rheological data suggested the protein's capacity to contribute towards tau was related to the protein's potential at forming strong, elastic interfaces throughout the structure. The dynamic surface tension data for beta-lg and alpha-la were similar to WPI, while the interfacial rheological data displayed several noticeable differences.     

Protein-lipid interactions at the oil-water interface

The distribution of proteins and lipids in food emulsions and foams is determined by competitive and cooperative adsorption between the two types of emulsifiers at the fluid-fluid interfaces, and by the nature of protein-lipid interactions, both at the interface and in the bulk phase. The existence of protein-lipid interactions can have a pronounced impact on the surface rheological properties of these systems. Therefore, these results are of practical importance for food emulsion formulation, texture, and stability. In this study, the existence of protein-lipid interactions at the interface was determined by surface dynamic properties (interfacial tension and surface dilational modulus). Systematic experimental data on surface dynamic properties, as a function of time and at long-term adsorption, for protein (whey protein isolate (WPI)), lipids (monoglycerides), and protein-lipid mixed films at the oil-water interface were measured in an automated drop tensiometer. The dynamic behaviour of protein+lipid mixed films depends on the adsorption time, the lipid and the protein/lipid ratio in a rather complicated manner. The protein determined the interfacial characteristics of the mixed film as the protein at WPI>/=10(-2)% wt/wt saturated the film, no matter what the concentration of the lipid. However, there exists a competitive or cooperative adsorption of the emulsifier (WPI and monoglycerides), as the concentration of protein in the bulk phase is far lower than that for interfacial saturation.     

Rheology of interfacial layers

Dilational and shear viscoelasticities are important properties of interfacial layers. These quantities are particularly relevant in all systems which contain a huge internal interfacial area such as foams and emulsions. Therefore, also the 3D rheological behavior of foams or emulsions studied by respective methods is superimposed by the 2D interfacial rheology.We report on recent developments in dilational and shear rheology from an experimental point of view as well as discuss the state of the art of the underlying theories. Examples of most relevant experiments are also presented and discussed. Although not yet extensively investigated, the links between bulk rheology of foams and emulsions and the rheology of the corresponding interfacial layers are discussed.