Evidence of negative surface pressure induced by β-lactoglobulin and β-casein at water/air interface

Protein adsorption is one of the most complex and intriguing phenomenon in interfacial science. This phenomenon has been addressed in this paper for a short time range using maximum bubble pressure tensiometer. This study presents the issue of negative surface pressure of proteins which has been much of a speculation, with the thermodynamic model. Here β-lactoglobulin has been studied at different pHs and the experimental results agree with the theoretical model presented.

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