Competitive Destabilization/Stabilization of β‐Lactoglobulin Foam by PEO‐PPO‐PEO Polymeric Surfactants

The effect on β‐lactoglobulin foamability and foam stability of the poly(ethylene oxide)‐poly(propylene oxide) block copolymers F127 (PEO₉₉‐PPO₆₅‐PEO₉₉), molecular weight 12500 g/mol, and P85 (PEO₂₆‐PPO₃₉‐PEO₂₆), molecular weight 4600 g/mol, has been investigated at constant protein concentration, 10 µM (0.2 mg/L), and varying block copolymer concentrations, ranging from 0.02 to 1600 µM. Foam was generated by means of air sparging and the foam volume and liquid volume of the foam were measured for one hour. It was found that foam stabilized by F127 or P85 in the concentration range 20–1600 µM contained a larger liquid volume initially than pure β‐lactoglobulin foam. Furthermore, β‐lactoglobulin foamability was only marginally affected by the presence of F127, while it was reduced in an interval of low P85 concentrations. The protein foam stability was retained in the presence of the larger polymer F127, whereas P85 largely reduced the stability, indicating that the size of the polymeric surfactant is important. The results are discussed in relation to surface rheological properties and forces acting across foam films. Steric repulsion generated between the surfaces of foam films is suggested to be the main stabilizing factor in dry foam containing F127. The instability of the mixed β‐lactoglobulin/P85 system is suggested to be caused by two effects. First, there are incompatible stabilization mechanisms of block copolymer and protein, as supported by previous surface rheological data. Second, there is a reduced importance of long‐range steric repulsion when P85 is added, compared to the case where F127 and β‐lactoglobulin are mixed.

Keywords:

• Protein
• β‐lactoglobulin
• block copolymer
• nonionic polymeric surfactant
• foamability
• foam stability
• drainage

Acknowledgments

The work was supported by funds from The Foundation of Strategic Research, Colloid and Interface Program, Sweden, and from the European Union via the Marie Curie Training Side Fellowship Program (Contract No. QLK1‐CT‐2000‐60030) at the Institute for Food Research in Norwich, U.K.