Self-similar assemblies of globular whey proteins at the air–water interface: Effect of the structure

We investigated the structure of heat-induced assemblies of whey globular proteins using small angle neutron scattering (SANS), static and dynamic light scattering (SLS and DLS), and cryogenic transmission electron microscopy (Cryo-TEM). Whey protein molecules self-assemble in fractal aggregates with a structure density depending on the electrostatic interactions. We determined the static and dynamic properties of interfacial layer formed by the protein assemblies, upon adsorption and spreading at the air–water interface using surface film balance and interfacial dilatational rheology. Upon spreading, all whey protein systems show a power-law scaling behavior of the surface pressure versus concentration in the semi-dilute surface concentration regime, with an exponent ranging from 5.5 to 9 depending on the electrostatic interactions and the aggregation state. The dilatational modulus derived from surface pressure isotherms shows a main peak at 6–8 mN/m, generally considered to be the onset of a conformational change in the monolayer, and a second peak or a shoulder at 15 mN/m. Long-time adsorption kinetics give similar results for both the native whey proteins and the corresponding self-similar assemblies, with a systematic effect of the ionic strength.

Whey globular proteins self-assemble in fractal aggregates with density structure depending on the electrostatic interactions. When spread at the air–water interface, these aggregates show a power-law scaling behavior in the semi-dilute surface concentration regime, with an exponent ranging from 5 to 9 depending on the electrostatic interactions and the aggregation state.Figure optionsDownload high-quality image (85 K)Download as PowerPoint slide