Surface behavior and kinetic analysis of macromolecules separated from beer in aqueous solution

In a solution of macromolecules such as proteins that have surface activity, the macromolecules stabilize the foam by adsorbing at the bubble surface. These surface-active macromolecules at the gas/liquid interface lower surface energy. The macromolecules adhere to the gas/liquid interface,and then change their shapes. Hydrophobic groups in the molecule turn to the gas phase and hydrophilic groups turn to the liquid phase. The macromolecules separated from beer were dissolved in an acetic acid buffer solution, and then the surface behavior was speculated by the surface tension change. Their surface tension did not reach a constant value for several seconds, not like the low molecular solutions such as ethanol. The decrease in this surface tension could be kinetically analyzed. The surface tension decreased by the adsorption of macromolecules on the liquid surface,and by the shape changes in the molecule (the extension of molecule at the surface). In the beta-casein solution, the surface tension decreased in 2 steps that were more clear than in the beer macromolecule solution. This surface tension decrease is also supposed to show the adsorption of protein molecules and the shape change at the liquid surface.