Effect of Lipid Phase State and Foam Film Type on the Properties of DMPG Stabilized Foams |
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Authors: | ZI Lalchev PJ Wilde DC Clark |
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Institution: | aDepartment of Biochemistry, Faculty of Biology, Sofia University, 8 Dragan Tzankov str. 1421, Sofia, Bulgaria;bFood Biophysics Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich, NR4 7UA, United Kingdom |
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Abstract: | The drainage and stability of DMPG (l-α-phosphatidyl-dl-glycerol dimyristoyl) foams were studied by a microconductivity method under conditions where three different foam film types could be formed—thin foam films (TFF), common black foam films (CBF), and Newton black foam films (NBF). Foaming properties were investigated at 20 and 28°C where DMPG is in the gel and liquid-crystalline states. Higher conductivity signals were observed at the higher temperature where DMPG was in the liquid-crystalline state, which is indicative of wetter or more stable foams under these conditions. This effect was observed independent of foam film type. However, for a given phase state, the type of foam films formed significantly influenced the stability and rate of drainage of the foam. Indeed, the water content of the foams, obtained under conditions for formation of different foam films, is ranked in the order TFF > CBF > NBF. When the temperature was increased to 28°C (i.e., in the liquid-crystalline state), CBF and NBF showed a slight decrease in film thickness and an increase in film lifetime and surface molecular diffusion coefficient in the adsorbed layer. It is likely that the fluidity of the interfacial layer is an important factor contributing to DMPG foam stabilization. |
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Keywords: | foam films lipid phase transition foam conductivity fluorescence recovery after photobleaching surface diffusion DMPG |
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