Thermodynamics and rheology of mixed protein–surfactantadsorption layers

Abstract

The behaviour of mixed protein–surfactant surface layers at liquid interfaces has been described essentially qualitatively, until only very recently thermodynamic models were derived for interfacial layers formed by proteins and non-ionic or ionic surfactants, which represent the basis also for a quantitative understanding of the respective adsorption dynamics and dilational rheology of liquid interfaces. On the basis of experimental data obtained from single drop and bubble studies and optical methodologies like ellipsometry and BAM, a clear picture can be drawn now about liquid surface layers relevant for a broad field of applications.