Abstract
ABSTRACT Adsorbed film viscoelasticity experiments were conducted in order to study the contribution of diglycerides, monoglycerides and free fatty acids to the interaction between the surface-active fraction of olive oil with bovine serum albumin and sodium caseinate at olive oil-protein solution interfaces. Removal of the surface-active components of natural olive oil by column chromatography, followed by addition of diolein, monoolein or oleic acid to the resulting purified olive oil, brought about a marked decrease in the viscoelasticity parameters of adsorbed bovine serum albumin films, in all the three cases. Furthermore, adsorbed sodium caseinate films remained purely viscous. High viscoelasticity of adsorbed bovine serum albumin and sodium caseinate films at the natural olive oil-protein solution interfaces is attributed to the mixed nature of the films and to the various types of interactions occuring between the adsorbed high and low-molecular weight constituents of the films
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
