1. 1. The spread and adsorbed surface films of some caseins and whey proteins have been examined at the air-water interface. 2. 2. The pressure-area isotherms of spread films have been compared with pressure-concentration isotherms, which were obtained by adding an increasing amount of protein to a constant surface area. 3. 3. It is shown that the pressure-area isotherms are generally unaffected by changes in the structure of the spread molecule, while pressure-concentration isotherms are sensitive to changes in protein structure. 4. 4. The adsorption studies suggest that disordered proteins are more surface active than globular proteins. 5. 5. The surface pressure characteristics of the adsorbed films were compared with the pressure-area and pressure-concentration isotherms. It was concluded that pressure-concentration spread films are similar to adsorbed films. 6. 6. Both pressure concentration isotherms and adsorption behaviour reflect the magnitude of the forces preventing the molecule unfolding at the surface and can be used to provide information about protein structure.
Read full abstract