We have tried all conditions in my lab to get stable protein-lipid films from powdered oil seeds cakes to no avail. We tried partial defatting and yet the films collapsed on forming. What do you suggest we do?
Your mixture contains fats and proteins. Fats are esters of fatty acids and glycerin. The ethers do not have hydrophilic groups that could "catch" the surface of the water. You need to hydrolyze fat, so that there are more carboxylic acids with carboxyl groups in the mixture. These groups in the film will be in water and they will strengthen the film. Also, be aware that the solution that you will drip onto the surface of the water should be diluted. We must strive to create a monomolecular film.
Thanks Yuri. We have tried all these including exhaustive defatting, but with no encouraging result. Is there any chemical/reagent to be added to aid the formation of the films from oil seeds?
Many thanks. Although we are sourcing the protein and the oil from the same seed meal.
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