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An interfacial protein gel of beta-casein: Study of the rheology and nanostructure

Posted on:2004-01-10Degree:Ph.DType:Dissertation
University:Tulane UniversityCandidate:Bantchev, Grigor BlajevFull Text:PDF
GTID:1461390011474990Subject:Chemistry
Abstract/Summary:
A new type of interfacial shear rheology apparatus with high sensitivity was build. It is based on a floating magnetic rod moved by an external electromagnetic field. The displacement of the rod is detected with a linear CCD camera and the rheological properties (interfacial shear dynamic storage modulus and interfacial shear dynamic loss modulus (G and G)) of the system can be determined. The rheometer was used to study the behavior of β-casein layers at air-solution interface. The layers were formed from solutions with different protein concentration and had different aging times.; At early stages (0–14 h) dynamic loss modulus of the layers was bigger than the dynamic storage modulus, which is consistent with the existence of a viscoelastic liquid layer at the surface. Layers, formed from low protein concentration solutions (1 × 10−6 to 1 × 10−3 wt %), kept their liquid characteristics even at long aging times (60 h).{09}Layers, formed from high β-casein concentration solutions (5 × 10−3 to 2 × 10−2 wt %), on the other hand, showed growth of the moduli and at ∼15 h G become larger than G at a 11 the frequencies studied (0.2–6.3 rad/sec). The observed behavior is consistent with physical gelation of the layer described by the percolation theory for sol-gel transition.; AFM measurements of the layers, transferred to a solid support showed that the layers had large variability in the thickness and structure. Thickness of the layers showed values (0 to 3 nm) and trends (growth with the increase of β-casein concentration and time) similar to the literature data. A trend for increase of the thickness at long times (48 h) was observed. The aging of the interface was accompanied with the formation of some nanoparticles (d = 20–30 nm), that were hard and for high concentrations were with high surface concentration and tended to form extended aggregates.
Keywords/Search Tags:Interfacial, Concentration, Protein
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