Dynamic surface tension and adsorption properties of beta-casein and beta-lactoglobulin

被引：0
|
作者：
Wustneck, R
Kragel, J
Miller, R
Fainerman, VB
Wilde, PJ
Sarker, DK
Clark, DC
机构：
[1] MAX PLANCK INST KOLLOID & GRENZFLACHENFORSCH, D-12489 BERLIN, GERMANY
[2] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND
来源：
FOOD HYDROCOLLOIDS | 1996年 / 10卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The adsorption kinetic behaviour of P-lactoglobulin and p-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes.
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收藏
页码：395 / 405
页数：11
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