The Study of β-Lactoglobulin Adsorption on Polyethersulfone Thin Film Surface Using QCM-D and AFM

  1. J.T. Kim,
  2. N. Weber,
  3. G.H. Shin,
  4. Q. Huang,
  5. S.X. Liu

Article first published online: 3 MAY 2007

DOI: 10.1111/j.1750-3841.2007.00344.x

Issue

Journal of Food Science

Journal of Food Science

Volume 72, Issue 4, pages E214–E221, May 2007

Additional Information

How to Cite

Kim, J., Weber, N., Shin, G., Huang, Q. and Liu, S. (2007), The Study of β-Lactoglobulin Adsorption on Polyethersulfone Thin Film Surface Using QCM-D and AFM. Journal of Food Science, 72: E214–E221. doi: 10.1111/j.1750-3841.2007.00344.x

Author Information

  1. Authors Kim, Shin, Huang, and Liu are with the Dept. of Food Science, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901. Author Weber is with the Dept. of Chemistry and Chemical Biology, Rutgers, The State Univ. of New Jersey, 610 Taylor Rd., Piscataway, NJ 08854. Direct inquiries to author Liu (E-mail: liu@aesop.rutgers.edu).

Publication History

  1. Issue published online: 3 MAY 2007
  2. Article first published online: 3 MAY 2007
  3. MS20060593 Submitted 10/31/2006, Accepted 1/13/2007

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Keywords:

  • atomic force microscopy;
  • β-lactoglobulin adsorption;
  • membrane fouling;
  • polyethersulfone;
  • quartz crystal microbalance with dissipation

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.

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