ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The foaminess and the time dependence of the surface tension σ of aqueous bovine serum albumin, bacterium protease and amyloglucosidase solutions were estimated and the time tDG necessary for them to attain their equilibrium surface tensions was determined. The foaminess could be described as a simple function of tDG. The time dependence of σ could be evaluated by Eq. (1) 1 $$\begin{gathered}{\text{ }}1{\text{n [1/(1 - y)] = b t}}^{\text{n}} \hfill \\{\text{where y = (}}\sigma _{\text{O}} {\text{ - }}\sigma _{{\text{s,t}}} {\text{)/(}}\sigma _{\text{O}} {\text{ - }}\sigma _{{\text{s,}}\infty } {\text{),}} \hfill \\{\text{ }}\sigma _{\text{O}} {\text{ = surface tension of pure solvent}} \hfill \\{\text{ }}\sigma _{{\text{s,t}}} {\text{ = surface tension of protein solution at time t}} \hfill \\{\text{ }}\sigma _{{\text{s,}}\infty } {\text{ = equilibrium surface tension of solution}}{\text{. }} \hfill \\\end{gathered}$$ The constant n of Eq. (1) is dependent on the protein concentration as well as on b. The foaminess can also be described as a simple function of n and/or nob.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00522475
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