We studied gliadin solubility, surface tension and foam behavior, and the presence of different gliadin types in gliadin aqueous solutions and foams as a function of pH. Gliadin has excellent foaming properties only at neutral and alkaline pH. Its solubility is minimal near neutral pH, while almost complete at acidic and alkaline pH. Surface tensions of gliadin solutions are minimal around neutral pH, higher at alkaline pH, and highest at acidic pH, which corresponds well with their respective foaming properties. Foams at acidic and alkaline pH values are enriched in γ-gliadin, while foams at pH 8.0 have a similar distribution of α- and γ-gliadins. Thus, γ-gliadin predominantly contributes to the foaming properties of gliadin. The poor foaming properties of gliadin at pH 2.0 improve in the presence of 0.25 and 1.0% NaCl. It follows that the presence of positively charged amino acid residues hinders the formation of stable foam at acidic pH.
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http://dx.doi.org/10.1021/jf103473d | DOI Listing |
Sci Rep
January 2025
Key Laboratory of Gas and Fire Control for Mines, Ministry of Education, Xuzhou, 221116, China.
Confined space fires could easily cause serious casualties and property damage, and foam is an effective means of preventing confined space fires. The existing foam generator does not have both momentum and foam expansion rate (FER) and is poorly suited to confined spaces. In order to develop a foam generator suitable for confined space fire protection, an in-depth analysis of the physical foaming characteristics of self-suction foam is required, and the structure of the foam generator is optimized accordingly.
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January 2025
Research Institute of Natural Gas Technology, PetroChina Southwest Oil & Gas Field Company, Chengdu, 610213, Sichuan, China.
To address the challenge of reusing foaming agents in foam drainage gas production processes, we developed a redox-responsive surfactant with a straightforward preparation method based on molecular electrostatic interaction assembly. The redox response mechanism of the surfactant was investigated through surface tension, absorbance, particle size, and Zeta potential analyses. Results indicate that the minimum surface tension in the oxidized state can reach 26.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.
Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:
Food Chem
December 2024
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China. Electronic address:
The demand for sustainable plant-based protein is rising due to concerns over the environmental impact of animal-based protein. One promising yet overlooked protein source is the seed cake generated from Camellia oleifera oil extraction (COSC), which contains 14-20 % crude protein. COSC protein (COSCP) exhibit excellent nutritional and functional properties making it a promising ingredient for innovative food products.
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