Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

Peng, Dengfeng; Jiang, Yang; Li, Jing; Tang, Cuie; Li, Bin

doi:10.1021/acs.jafc.7b03669

Cited by 86 publications

(46 citation statements)

References 34 publications

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“…We varyÊ between 0.1 and 2, which affects the surface tension through the Langmuir equation of state, Eq. (14). With larger values ofÊ, the surface tensions acting at the vertex are weaker, and therefore the film takes longer to reach its final length, as shown in Fig.…”

Section: The Effect Of Surface Elasticitymentioning

confidence: 89%

“…The surface dilatational modulus of protein solutions is strongly dependent on the concentration and pH of the sample [14]. The BLG sample used in our experiments has a concentration of 50g/l and pH = 7, for which the real component of the dilatational surface modulus is E ≈ 40 [13], but values up to 110 have been found [15].…”

Section: Predicting the Gibbs Elasticity Ementioning

confidence: 93%

“…The initial concentration on each film is one, but now the initial surface tension depends onÊ according to the Langmuir equation of state, Eq. (14). Similarly, the final value of surface tension, while equal on the two films, also depends onÊ.…”

Section: The Effect Of Surface Elasticitymentioning

confidence: 94%

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Simulation of surfactant transport during the rheological relaxation of two-dimensional dry foams

2018

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We describe a numerical model to predict the rheology of two-dimensional dry foams. The model accurately describes soap film curvature and viscous friction with the walls, and includes the transport of surfactant within the films and across the vertices where films meet. It accommodates the changes in foam topology that occur when a foam flows and, in particular, accurately represents the relaxation of the foam following a topological change. The model is validated against experimental data, allowing the prediction of elastic and viscous parameters associated with different surfactant solutions.

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Section: The Effect Of Surface Elasticitymentioning

confidence: 89%

Section: Predicting the Gibbs Elasticity Ementioning

confidence: 93%

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Simulation of surfactant transport during the rheological relaxation of two-dimensional dry foams

2018

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“…Self-assembly of protein fibrils produced by heating dilute solutions of proteins at low pH have been investigated by various workers and reviewed recently by Mohammadian and Madadlou [37]. Thus Peng et al [38] have investigated -lactoglobulin fibrils and found that film strength and bubble stability is a maximum close the pI, where the absorbed films have highest dilatational moduli but at the expense of foamability. Raising the pH slightly above the pI and re-introducing some charge to the fibrils improved foamability whist maintaining good foam stability.…”

Section: Protein-based Nanoparticles and Microgelsmentioning

confidence: 99%

Recent developments in food foams

Murray

2020

Current Opinion in Colloid & Interface Science

112

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The scientific literature between from 2015 onwards (inclusive) with respect to foams and thin films in the context of foods has been reviewed. Proteins are the dominant foaming agents in foods and investigations of the classic, meringue-forming egg white protein still dominate the literature, since the unique properties of this system are still not properly understood. The current drive of many studies is to find suitable replacers of egg proteins, driven by consumer trends for more plant-based alternatives. This has led to investigations of the stabilizing properties of various protein aggregates, nanoparticles and microgel particles as Pickering-type stabilizers of foams (Pickering foams). At the same time, other work has sought to manipulate the surface properties of biopolymer-and non-biopolymer-based particles by chemical means, in order to make the particles adsorb strongly enough. Few, truly novel foam stabilizers have emerged, but two include saponin aggregates and bacteria as particle-type stabilizers. Author Comments: Dear Editor, Thank you for the positive response to our review. I note your minor editorial comment and have inserted any missing page numbers or article numbers in the references where these are available. I also thank the Reviewer for their suggestions, which I have addressed as follows, allowing the opportunity to improve the MS further. Below I repeat Reviewer 1 s comments/suggestions, followed by my response, in italics for clarity. It is not really clear where the Introduction ends and the material specific discussion starts. In the Introduction I have focused almost exclusively on the generic problems of stabilizing foams, though I have introduced Pickering foams as a special case. At the end of the Introduction I introduced Table 1, a sort of classification summary of the different types of stabilizer as a lead into the following sections, which discuss most of these in turn. However, to make this more clear, I have changed the last sentence of the Introduction to The main classes and sub-class of foam stabilizer covered in this review are summarized in Table 1 and these will be discussed in the following sections. The Abstract features abbreviations and parentheses, which impairs the optical and reading pleasure. Later on also some sentences are placed parentheses: In my opinion, the parentheses are not needed. There is only one abbreviation in the Abstract, for egg white protein (EWP), which I subsequently used only once. I think this was introduced this mainly to keep the word count down. Nevertheless, I have removed this. There is one set of parentheses, around Pickering foams. I think this is justified because the term is not entirely widespread yet, unlike Pickering emulsions. On page 7 there is a valid comment on the often-claimed link between foam stability

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“…Foam stability increased as the pH increased from 2 to 8, and the BLGFs provided the optimum foam stability when the pH approached the isoelectric point. 28 The mechanisms of foam instability include liquid drainage caused by gravity and liquid transfer from the inter-bubble lamella to the plateau border, and foam collapse caused by lamellar rupture and disproportionation. 29,30 Many researchers have studied the functional properties of NGBLG, including gels, emulsions, interfaces, foams, etc.…”

Section: Introductionmentioning

confidence: 99%