The study of β-lactoglobulin adsorption on polyethersulfone thin film surface using QCM-D and AFM

J. T. Kim, N. Weber, G. H. Shin, Q. Huang, S. X. Liu

Research output: Contribution to journalArticlepeer-review

37 Scopus citations

Abstract

The adsorption process of β-lactoglobulin on the polyethersulfone- coated surface has been investigated using a quartz crystal microbalance with dissipation monitoring (QCM-D), which allowed simultaneous measurements of frequency and energy dissipation changes caused by the formation of a β-lactoglobulin layer during the protein adsorption process. The results showed that the protein adsorption on the spin-coated polyethersulfone surface consisted of reversible and irreversible adsorption processes, and the irreversible adsorption was the principal factor to cause the permanent protein adsorption onto the polymer surface. The amount of irreversible adsorption of β-lactoglobulin increased significantly, from 380.5 ± 23.2 to 745.5 ± 29.7 ng/cm2, when the concentration of β-lactoglobulin solution varied from 0.1% to 2.0% (w/v). The pH also played an important role in the protein adsorption. When the pH of the solution varied from 7.0 to 3.0, the amount of irreversible adsorption of β-lactoglobulin increased from 427.1 ± 80.7 to 741.2 ± 135.1 ng/cm2.

Original languageEnglish (US)
Pages (from-to)E214-E221
JournalJournal of Food Science
Volume72
Issue number4
DOIs
StatePublished - May 2007

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Atomic force microscopy
  • Membrane fouling
  • Polyethersulfone
  • Quartz crystal microbalance with dissipation
  • β-lactoglobulin adsorption

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