Protein fibrils and protein-polysaccharide complexes are surface active, and can be used as emulsifiers, foam stabilizers, or encapsulating materials. Knowledge of the adsorption behavior of these materials on solid-liquid and liquid-liquid surfaces is important for developing new applications such as highly stable emulsions or encapsulation systems. In this study we have investigated the adsorption of two types of fibrils from lysozyme (long semi-flexible fibrils and short rigid fibrils), fibrils from ovalbumin (short and flexible), lysozyme-pectin complexes, and ovalbumin-pectin complexes, at oilwater interfaces, using ellipsometry. We have also characterized the surface dilatational and surface shear rheological properties of these interfaces, using an automated drop tensiometer, and a stress controlled rheometer with biconical disk geometry. We have also studied the multilayer adsorption of these materials at solid-liquid interfaces, to characterize their effectiveness as building blocks for multilayer encapsulation systems. The properties of the adsorbed layers (thickness, density, and distribution) were determined using reflectometry, ellipsometry and AFM. We will discuss the effect of the properties of the fibrils (length, flexibility), and complexes (size, charge distribution) on structure and rheological properties of the interfaces, and on their effectiveness as stabilizers for emulsions, foam, or encapsulation systems.
|Title of host publication||Proceedings of the ISFRS 2012 - 6th International Symposium on Food Rheology and Structure, Zürich, Switzerland, 10-13 April 2012|
|Publication status||Published - 2012|
|Event||ISFRS 2012 - Zürich, Switzerland|
Duration: 10 Apr 2012 → 13 Apr 2012
|Period||10/04/12 → 13/04/12|