Sanchez Cecilio Carrera, Fernandez Marta Cejudo, Rodríguez Niño M Rosario, Rodríguez Patino Juan M
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Calle Prof. García Gonzalez, 1, E-4012 Seville, Spain.
Langmuir. 2006 Apr 25;22(9):4215-24. doi: 10.1021/la053506+.
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.
在本研究中，我们分析了β-酪蛋白渗透到甘油单酯单分子层（单棕榈酸甘油酯和单油酸甘油酯）中的动力学，以及由β-酪蛋白渗透的甘油单酯形成的混合膜的结构、扩张和形貌特征。我们使用了不同的互补实验技术[动态张力测定法、表面膜天平、布鲁斯特角显微镜（BAM）和表面扩张流变学]，将温度保持在20℃恒定，pH保持在7。渗透过程开始时甘油单酯单分子层的表面压力（单棕榈酸甘油酯和单油酸甘油酯分别为π(i)MP和π(i)MO）是研究的变量。在每个表面压力下，β-酪蛋白都能渗透到铺展的甘油单酯单分子层中。在甘油单酯的塌陷点，β-酪蛋白渗透到结构更致密的甘油单酯单分子层是一个复杂的过程，甘油单酯分子因塌陷和/或解吸而损失有助于这一过程。然而，β-酪蛋白渗透的甘油单酯混合单分子层的结构、形貌和扩张特征基本上由混合膜中甘油单酯（单棕榈酸甘油酯或单油酸甘油酯）的存在所主导。
