MINOR SURFACE-ACTIVE LIPIDS OF OLIVE OIL AND VISCOELASTICITY OF PROTEIN FILMS AT THE OLIVE OIL-WATER INTERFACE

The influence of the minor surface-active lipids of olive oil on the viscoelastic parameters of bovine serum albumin, sodium caseinate and egg yolk films, formed following adsorption at the olive oil-protein solution interface, was studied. All the parameters substantialy decreased in the case of bovine serum albumin when surface-active lipids were removed from the olive oil while the absence of these components resulted in purely viscous films in the cases of sodium caseinate and egg yolk. Protein film viscoelasticity is probably influenced by olive oil surface-active lipids as a result of their interactions with adsorbed and unfolded protein molecules at the oil-protein solution interface.