Surfactant embedment, of protein

Figure 4.39 Schematic representations of the various types of electrode surfaces for which protein voltammetry is commonly observed (a) a metal electrode modified with an XY SAM (b) a metal oxide electrode (c) an electrode modified with a surfactant layer in which protein molecules are embedded (d) a pyrolitic graphite edge electrode, often used in conjunction with mobile co-adsorbates such as aminocyclitols. Reprinted from Uectrochim. Acta, 45, F.A. Armstrong and G.S. Wilson, Recent developments in faradaic bioelectrochemistry, 2623-2645, Copyright (2000), with permission from Elsevier Science...

Fig. 7. The effect of adsorbed protein on structure of ice-cream mix, ice cream, and melted ice cream. A-B, ice-cream mix with no surfactant and with added surfactant, respectively, as viewed by thin-section transmission electron microscopy. f= fat globule, c = casein micelle, arrow = crystalline fat, bar = 0.5 pm. See Reference 24 for methodology. C-D, ice cream with no surfactant and with added surfactant, respectively, as viewed by low-temperature scanning electron microscopy, a = air bubble, f = fat globule, bar = 4 pm. See Reference 34 for methodology. E-F, ice cream with no surfactant and with added surfactant respectively, as viewed by thin-section transmission electron microscopy with freeze substitution and low-temperature embedding. a = air bubble, f= fat globule, c = casein micelle, fc = fat cluster, bar = 1 pm. See Reference 13 for methodology. G-H, melted ice cream with no surfactant and with added surfactant respectively, as viewed by thin-section transmission electron microscopy. f= fat globule, c = casein micelle, fn = fat network, bar = 1 pm in G and 5 pm in H. See Reference 24 for methodology.

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