Tween 20 system foam film thickness

Regarding the systems used in this study, we use the same proteins as in the previous section (whole casein and P -casein) and they are mixed with Tween 20, respectively. This is a low molecular weight surfactant used in the food industry, which is water soluble and nonionic. The different behavior of these two mixed systems is again discussed on the basis of fundamental magnitudes such as surface tension and foam film thickness. 

Solutions containing mixtures of a-lactalbumin (a-la) and Tween 20 are a classic example of a two component system that displays Type II behavior [21]. A summary of foam stability, film thickness and FITC-a-la surface diffusion is given in Figure 17. Alone, a-la produced less stable foams than 8-lg, and it was necessary to increase the stock protein concentration to 0.5 mg/ml (35.4 / M). 

Contrary to the case of P-casein/Tween 20 systans, although the surface pressure isotherms shed some light on the surface structure of whole casein/Tween 20 systems, the information extracted does not provide a full explanation to the behavior of foams stabilized by this system. Taking into account the key information provided by the confinement in thin liquid films as regards the foam stability of whole casein and P-casein solutions, which was examined in the previous section, let us evaluate the properties of the foam films stabilized with whole casein/Tween 20 mixtures. Table 10.2 shows the thickness of foam films stabilized by pure whole casein, pure Tween 20 and two mixed systems under similar conditions to the foam stability, and the surface pressure experiments. The film thickness is measured by using Scheludko s microinterferometric method (Maldonado-Valderrama and Langevin, 2008). 

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