Protein−Silicone Synergism at Liquid/Liquid Interfaces

Abstract

In previous studies nonionic organofunctional silicones were shown to enhance the intimacy of protein−silicone interactions at solid−liquid interfaces. In the current studies the same phenomenon was shown to manifest itself, even more clearly, at liquid−liquid interfaces. Proteins or silicones by themselves were unable to impart stability to otherwise surfactant-free water-in-silicone oil emulsions. However, stable water-in-silicone oil emulsions resulted from the simultaneous adsorption of a protein and a (triethoxysilyl)propyl-functionalized silicone at the interface from the corresponding bulk phases. Similarly, combinations of proteins and functional silicones lowered the interfacial tension of water-in-silicone oil emulsions more efficiently than either of the surfactants on their own. This clearly implies effective protein−silicone synergism at the interface, possible reasons for which are discussed.