Interfacial behaviour of succinylated faba bean legumin at low ionic strength
1999
Krause, J.-P. | Wusteneck, R. | Schwenke, K.D.
Comparing the results of interfacial activity of succinylated legumin from faba beans at low and high salt concentration the present study has shown that the effect of a neutral salt on the surface activity depends on the degree of modification and the processes governing the formation of interfacial films. Very low salt concentration favours the adsorption of the unmodified legumin whereas it reduced the surface activity of succinylated legumin. Monolayer formation and especially the ability to form elastic networks seems to be impaired due to the lack of charge shielding. Assumptions based on the surface rheological behaviour of 65% succinylated legumin have to be investigated further. In contrast to be emulsifying properties of the 65% and 94% succinylated legumin, which did not differ in both aqueous systems, those of the native and 34% succinylated ones were distinctly lower in the salt-free system. This results points to different adsorption and stabilizing processes during emulsion formation.
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