Initial studies on the behavior of salivarv moteins at liquid/air interfaces

Joanna Sefton Institute of Dental Surgery, University of London, London, UK; Department of Food Technology, University of Lund, Lund; Department of Prosthetic Dentistry, University of Lund, Malmo, Sweden

Thomas Arnebrant Institute of Dental Surgery, University of London, London, UK; Department of Food Technology, University of Lund, Lund; Department of Prosthetic Dentistry, University of Lund, Malmo, Sweden

Per-Olof Glantz Institute of Dental Surgery, University of London, London, UK; Department of Food Technology, University of Lund, Lund; Department of Prosthetic Dentistry, University of Lund, Malmo, Sweden

Abstract

The mode of adsorption of salivary proteins at air/liquid interfaces was studied by using the drop volume technique to measure the kinetics of surface tension decay of aqueous salivary solutions. Adsorption of salivary proteins from whole saliva was fast, with a plateau value of the surface tension of 43 (±2) mNm⁻¹. As the concentration of saliva was reduced, the plateau value of surface tension increased and was achieved more slowly. The reduction in surface tension of aqueous solutions was larger for salivary proteins than for many other proteins reported. □ Adsorption; interfacial tension; proteins; saliva

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Initial studies on the behavior of salivarv moteins at liquid/air interfaces

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Initial studies on the behavior of salivarv moteins at liquid/air interfaces

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