{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T16:00:27Z","timestamp":1778774427525,"version":"3.51.4"},"reference-count":75,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,18]],"date-time":"2025-02-18T00:00:00Z","timestamp":1739836800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Russian Science Foundation","award":["23-73-10021"],"award-info":[{"award-number":["23-73-10021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Silk fibroin (SF)-based materials attract significant interest because of their biocompability and great diversity of possible morphologies. One of the approaches to obtain SF materials is the use of an air\u2013water or oil\u2013water interface as a template for protein self-assembly. Surfactants can change the surface properties of adsorbed SF layers by promoting or preventing the formation of SF fiber networks. This study focuses on the influence of two typical ionic surfactants, cationic cetyltrimethylammonium bromide (CTAB) and anionic sodium dodecyl sulfate (SDS), on the dynamic properties of SF layers adsorbed at the air\u2013water interface. The dynamic surface elasticity, surface tension, ellipsometric angle \u0394, and the film thickness were measured as a function of the surface age and surfactant concentration. The morphology of the layers was evaluated by atomic force microscopy (AFM). For the adsorption layers of globular proteins, the main effect of the surfactants consists in the protein unfolding at high concentrations and in a decrease in the electrostatic adsorption barrier. In the case of SF layers, CTAB and SDS strongly influence the protein aggregation at the air\u2013water interface. Regardless of the sign of the surfactant charge, its addition to SF solutions results in a decrease in the surface elasticity and the destruction of the ordered structure of protein fibers at concentrations higher than 1 \u00d7 10\u22124 M. With the further increase in the surfactant concentration, the thread-like aggregates disappear, the packing of thin fibers becomes less tight, a uniform layer disintegrates into separate islands, and finally, the protein is displaced from the interface.<\/jats:p>","DOI":"10.3390\/polym17040529","type":"journal-article","created":{"date-parts":[[2025,2,18]],"date-time":"2025-02-18T06:41:12Z","timestamp":1739860872000},"page":"529","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Impact of Surfactants on Silk Fibroin Self-Assembly at the Air\u2013Water Interface"],"prefix":"10.3390","volume":"17","author":[{"given":"O. Yu.","family":"Milyaeva","sequence":"first","affiliation":[{"name":"Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8943-7521","authenticated-orcid":false,"given":"R.","family":"Miller","sequence":"additional","affiliation":[{"name":"Institute of Condensed Matter Physics, Technische Universit\u00e4t Darmstadt, D-64289 Darmstadt, Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5392-670X","authenticated-orcid":false,"given":"G.","family":"Loglio","sequence":"additional","affiliation":[{"name":"Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A. R.","family":"Rafikova","sequence":"additional","affiliation":[{"name":"Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5865-4301","authenticated-orcid":false,"given":"Z.","family":"Wan","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8117-1490","authenticated-orcid":false,"given":"B. 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