ABSTRACT
Introduction ........................................................................................................ 401
The Model ........................................................................................................... 402
Brownian Dynamics Simulation...................................................................... 403
One-Component Monolayers........................................................................... 405
Two-Component Monolayers .......................................................................... 407
Conclusions......................................................................................................... 410
Acknowledgments ............................................................................................. 411
References ........................................................................................................... 411
The adsorption of proteins and small-molecule surfactants at air-water and
oil-water interfaces is crucial to the formation and stabilization of emulsions
and foams. Complex interfaces that consist of mixtures of adsorbing species
are of particular relevance in food systems (Dickinson and McClements,
1995). Proteins and low-molecular-weight (LMW) surfactants have very
different individual adsorption behavior and, most interestingly, they
present complex interfacial structures when adsorbed from mixed bulk
solutions (Pugnaloni et al., 2004a). In particular, it has been shown by atomic
force microscopy (AFM) (Mackie et al., 1999) and Brewster angle microscopy
(Rodrı
´
guez Patino et al., 1999) that competitive adsorption of protein plus
surfactant mixtures occurs in a heterogeneous fashion, with the surfactant
forming segregated domains in a quasi-two-dimensional protein matrix, at
least over periods of time of a few days.
