A Kinetic Model for Describing the Effect of Proteins on the Air-Water Interface Tension
A Kinetic Model for Describing the Effect of Proteins on the Air-Water Interface Tension作者机构：Departamento de Ciencia y Tecnologia de Alimentos Facultad de Quimica Universidad de la Republica Av. Gral. Flores 2124Montevideo11800 Uruguay International Organization of Legal Metrology. 11 Rue Turgot Paris 75009 France Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA) CONICET Facultad de Ciencias Exactas Universidad Naeional de La Plata Calle 47y 116 La Plata 1900 Argentina
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2014年第4卷第6期
页 面：282-290页
学科分类：081704[工学-应用化学] 07[理学] 070304[理学-物理化学(含∶化学物理)] 08[工学] 0817[工学-化学工程与技术] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 0703[理学-化学]
主 题：Interface tension proteins kinetic model.
摘 要：The main objective of this work was to develop a kinetic model to describe the variation of the surface tension in an air-water interface due to the adsorption of proteins from different origins and to identify quantitatively the relevant parameters, it was considered that the processes of adsorption, unfolding and reordering of the protein molecule in the interface occur simultaneously. The model used in the present work to calculate the surface tension postulates the existence of two simultaneous processes, adsorption and protein rearrangement represented with an equation of first order with two exponential components. The relevant parameter of the equation are ka and kr-the rate constants of the two first order kinetic phases that correspond to both conformational states of the protein, adsorption and rearrangement during the process of variation of the surface tension, and the amplitude parameters Aa and Ar. The results suggest that the kinetic model for the variation of the surface tension of protein solutions proposed in this work, with two simultaneous first order processes, is more appropriate than previous models to describe such variation.
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