Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms

Liamas, Evangelos; Connell, Simon D.; Sarkar, Anwesha

doi:10.1039/d2na00696k

Cited by 10 publications

(4 citation statements)

References 55 publications

(101 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, SFE could have induced aggregation of okara proteins like those reported for mackerel proteins [87]. Large aggregated protein particles cause jamming of the contact area and increase friction [88]. The effect of protein concentration on tribology has also been reported.…”

Section: Rheometry and Tribometry Of Okara Paste And Oilmentioning

confidence: 93%

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

Aussanasuwannakul

Boonbumrung

Pantoa

2023

Foods

View full text Add to dashboard Cite

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system.

show abstract

Section: Rheometry and Tribometry Of Okara Paste And Oilmentioning

confidence: 93%

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

Aussanasuwannakul

Boonbumrung

Pantoa

2023

Foods

View full text Add to dashboard Cite

show abstract

“…At this point, the fluid viscosity of the gel system became the key factor influencing the friction (Figure 7). [10,11,[44][45][46] Moreover, the friction coefficient of 0 wt% (pure gelatin hydrogels) was lower than that of water at lower entrainment speed (Figure S1, Supporting Information). Since the 0 wt% samples contained only gelatin, this suggested that the frictional behavior of the gel system was mainly determined by the gelatin matrix.…”

Section: Role Of Oil Volume Fractionmentioning

confidence: 99%

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Lu,

Araiza‐Calahorra,

Gao

et al. 2024

Adv Eng Mater

Self Cite

View full text Add to dashboard Cite

Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.

show abstract

“…(9) or equivalently other forms which exhibit this behaviour such as a logistic equation or the adopted form used in this work, the Gompertz Eq. (10). Accordingly, by substitution of Eq.…”

Section: Theoretical Fit Of Lubrication Performance Of Microgelsmentioning

confidence: 99%

“…Oral lubrication serves as a well-acknowledged in vitro proxy for quantifying friction-related mouthfeel characteristics 6 . Multiscale tribology measurements across laboratories supported by sensory trials have revealed that plant proteins increase oral friction due to particle-like protein-protein aggregation and jamming as well as interaction with saliva, in contrast to dairy proteins [7][8][9][10][11] . Such lubrication failure or delubrication 9 highlights a major issue if plant proteins are to be used instead of conventional animal proteins.…”

mentioning

confidence: 99%

Transforming sustainable plant proteins into high performance lubricating microgels

et al. 2023

Self Cite

View full text Add to dashboard Cite

With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour. Despite its significance, the key barrier to adoption of plant proteins is their astringent off-sensation, typically associated with high friction and consequently poor lubrication performance. Herein, we demonstrate that by transforming plant proteins into physically cross-linked microgels, it is possible to improve their lubricity remarkably, dependent on their volume fractions, as evidenced by combining tribology using biomimetic tongue-like surface with atomic force microscopy, dynamic light scattering, rheology and adsorption measurements. Experimental findings which are fully supported by numerical modelling reveal that these non-lipidic microgels not only decrease boundary friction by an order of magnitude as compared to native protein but also replicate the lubrication performance of a 20:80 oil/water emulsion. These plant protein microgels offer a much-needed platform to design the next-generation of healthy, palatable and sustainable foods.

show abstract

Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms

Abstract: Despite the significance of nanotribology in the design of functional biomaterials, little is known about nanoscale friction in the presence of protein-coated soft contact surfaces. Here, we report a detailed...

Cited by 10 publications

References 55 publications

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols

Transforming sustainable plant proteins into high performance lubricating microgels

Contact Info

Product

Resources

About