Proteins at liquid interfaces

The rates of change of film pressure (π) and surface concentration (Γ) of protein during the adsorption of β-casein, bovine serum albumin (BSA), and lysozyme at the air-water interface have been monitored by the Wilhelmy plate and surface radioactivity methods, respectively. The increases in π and Γ for the relatively flexible β-casein molecule occur simultaneously with both parameters attaining their steady-state values at about the same time. In contrast, π and Γ follow different time courses for the globular lysozyme molecule; Γ can reach a steady state value while π is still increasing significantly. The kinetics indicate that initially adsorption is diffusion-controlled but at higher surface coverages there is an energy barrier to adsorption. Under these conditions, the ability of the protein molecules to create space in the existing film and penetrate and rearrange in the surface is rate-determining. Two kinetic regions exist: the relaxation time τ1 (typically ∼2 hr when Γ ∼2 mg m−2) describes the adsorption when both π and Γ are increasing whereas τ2 (in the range 1–8 hr for all three proteins) relates to the situation when π is increasing at constant Γ because the protein molecules are changing conformation in the surface.