Thin liquid films stabilized by plant proteins: Implications for foam stability

IF 9.4 1区 化学 Q1 CHEMISTRY, PHYSICAL
Emmanouil Chatzigiannakis , Jack Yang , Leonard M.C. Sagis , Constantinos V. Nikiforidis
{"title":"Thin liquid films stabilized by plant proteins: Implications for foam stability","authors":"Emmanouil Chatzigiannakis ,&nbsp;Jack Yang ,&nbsp;Leonard M.C. Sagis ,&nbsp;Constantinos V. Nikiforidis","doi":"10.1016/j.jcis.2024.12.070","DOIUrl":null,"url":null,"abstract":"<div><h3>Hypothesis</h3><div>Plant-based proteins offer a sustainable solution for stabilizing multiphase food materials like edible foams and emulsions. However, challenges in understanding and engineering plant protein-stabilized interfaces persist, mostly because of the commonly poorer functionality and complex composition of the respective protein isolates. We hypothesize that part of the limited understanding is related to the lack of experimental data on the length-scale of the thin liquid film that separates two neighboring bubbles. By conducting such experiments, we aim to better understand the mechanisms by which plant proteins stabilize foams, a critical material in food applications.</div></div><div><h3>Experiments</h3><div>In this study, we employ the dynamic thin film balance method to study the equilibrium properties and dynamic drainage behavior of foam thin liquid films stabilized by proteins derived from two main plant protein sources, yellow peas and rapeseeds, to investigate potential differences in film stabilization.</div></div><div><h3>Findings</h3><div>Our thin film results provide new insights into the general foam stabilization mechanism of the two plant proteins. Most studies in this field focus on the impact of surface rheological parameters on stability of plant protein-based foam. We show that for such foams the half-life scales linearly with film thickness, the latter being closely related to the steric and electrostatic interactions developed across the respective films in equilibrium. Our study demonstrates the value of thin film studies in complementing traditional methods for studying protein-stabilized interfaces and facilitates an understanding of foam stabilization mechanisms that are universal among various surface-active species.</div></div>","PeriodicalId":351,"journal":{"name":"Journal of Colloid and Interface Science","volume":"683 ","pages":"Pages 408-419"},"PeriodicalIF":9.4000,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Colloid and Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0021979724029229","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 0

Abstract

Hypothesis

Plant-based proteins offer a sustainable solution for stabilizing multiphase food materials like edible foams and emulsions. However, challenges in understanding and engineering plant protein-stabilized interfaces persist, mostly because of the commonly poorer functionality and complex composition of the respective protein isolates. We hypothesize that part of the limited understanding is related to the lack of experimental data on the length-scale of the thin liquid film that separates two neighboring bubbles. By conducting such experiments, we aim to better understand the mechanisms by which plant proteins stabilize foams, a critical material in food applications.

Experiments

In this study, we employ the dynamic thin film balance method to study the equilibrium properties and dynamic drainage behavior of foam thin liquid films stabilized by proteins derived from two main plant protein sources, yellow peas and rapeseeds, to investigate potential differences in film stabilization.

Findings

Our thin film results provide new insights into the general foam stabilization mechanism of the two plant proteins. Most studies in this field focus on the impact of surface rheological parameters on stability of plant protein-based foam. We show that for such foams the half-life scales linearly with film thickness, the latter being closely related to the steric and electrostatic interactions developed across the respective films in equilibrium. Our study demonstrates the value of thin film studies in complementing traditional methods for studying protein-stabilized interfaces and facilitates an understanding of foam stabilization mechanisms that are universal among various surface-active species.

Abstract Image

植物蛋白稳定的液体薄膜:对泡沫稳定性的影响。
假设:植物蛋白为稳定可食用泡沫和乳剂等多相食品材料提供了可持续的解决方案。然而,了解和设计植物蛋白稳定界面的挑战仍然存在,主要是因为各自的蛋白分离物通常具有较差的功能和复杂的组成。我们假设,部分有限的理解与缺乏分离两个相邻气泡的薄液体膜的长度尺度的实验数据有关。通过进行这样的实验,我们的目标是更好地了解植物蛋白稳定泡沫的机制,泡沫是食品应用中的关键材料。实验:本研究采用动态薄膜平衡法研究了黄豆和油菜籽两种主要植物蛋白来源的蛋白质稳定泡沫薄液膜的平衡特性和动态排水行为,探讨了膜稳定的潜在差异。研究结果:我们的薄膜研究结果为两种植物蛋白的一般泡沫稳定机制提供了新的见解。该领域的研究大多集中在表面流变参数对植物蛋白基泡沫稳定性的影响上。我们表明,对于这种泡沫,半衰期与薄膜厚度呈线性关系,后者与平衡状态下在各自薄膜上发展的空间和静电相互作用密切相关。我们的研究证明了薄膜研究在补充研究蛋白质稳定界面的传统方法方面的价值,并有助于理解各种表面活性物质中普遍存在的泡沫稳定机制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
16.10
自引率
7.10%
发文量
2568
审稿时长
2 months
期刊介绍: The Journal of Colloid and Interface Science publishes original research findings on the fundamental principles of colloid and interface science, as well as innovative applications in various fields. The criteria for publication include impact, quality, novelty, and originality. Emphasis: The journal emphasizes fundamental scientific innovation within the following categories: A.Colloidal Materials and Nanomaterials B.Soft Colloidal and Self-Assembly Systems C.Adsorption, Catalysis, and Electrochemistry D.Interfacial Processes, Capillarity, and Wetting E.Biomaterials and Nanomedicine F.Energy Conversion and Storage, and Environmental Technologies
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信