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Wierenga PA, Basheva ES, Delahaije RJBM. Variations in foam collapse and thin film stability with constant interfacial and bulk properties. Adv Colloid Interface Sci 2023; 312:102845. [PMID: 36709573 DOI: 10.1016/j.cis.2023.102845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
The stability of foams is commonly linked to the interfacial properties of the proteins and other surfactants used. This study aimed to use these relationships to explain differences in foam stability observed among similar beer samples from different breweries. The foam stability was different for each sample (Nibem foam stability ranged from 206 to 300 s), but ranking was similar for all three foaming methods used, thus independent of the method, gas, etc. Differences in foam stability were dominated by differences in coalescence, as illustrated by the correlation with the stability of single bubbles and thin liquid films. The differences in coalescence stability could not be explained by the measured interfacial properties (e.g. surface pressure, adsorption rate, dilatational modulus and surface shear viscosity), or the bulk properties (concentration, pH, ionic strength, viscosity), since they were similar for all samples. The drainage rates and disjoining pressure isotherms measured in thin liquid films were also similar for all samples, further limiting the options to explain the differences in foam stability using known arguments. The differences in coalescence stability of the thin films was shown to depend on the liquid in between the adsorbed layers of the thin film, using a modified capillary cell to exchange this liquid (to a buffer, or one of the other samples). This illustrates the need to review our current understanding and to develop new methods both for experimental study and theoretical description, to better understand foam stability in the future.
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Affiliation(s)
- Peter Alexander Wierenga
- Laboratory of Food Chemistry, Wageningen UR, Bornse Weilanden 9, Wageningen 6708, WG, the Netherlands.
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2
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Han Y, Zhu L, Qi X, Zhang H, Wu G. Characteristics of low‐fat whipped cream containing protein‐based fat replacers. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ya‐Meng Han
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Ling Zhu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xi‐Guang Qi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gang‐Cheng Wu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
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3
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Interfacial and rheological properties of long-lived foams stabilized by rice proteins complexed to transition metal ions in the presence of alkyl polyglycoside. J Colloid Interface Sci 2023; 630:645-657. [DOI: 10.1016/j.jcis.2022.10.126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/20/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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4
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Ritacco HA. Polyelectrolyte/Surfactant Mixtures: A Pathway to Smart Foams. ACS OMEGA 2022; 7:36117-36136. [PMID: 36278099 PMCID: PMC9583308 DOI: 10.1021/acsomega.2c05739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Accepted: 09/26/2022] [Indexed: 05/10/2023]
Abstract
This review deals with liquid foams stabilized by polyelectrolyte/surfactant (PS) complexes in aqueous solution. It briefly reviews all the important aspects of foam physics at several scales, from interfaces to macroscopic foams, needed to understand the basics of these complex systems, focusing on those particular aspects of foams stabilized by PS mixtures. The final section includes a few examples of smart foams based on PS complexes that have been reported recently in the literature. These PS complexes open an opportunity to develop new intelligent dispersed materials with potential in many fields, such as oil industry, environmental remediation, and pharmaceutical industry, among others. However, there is much work to be done to understand the mechanism involved in the stabilization of foams with PS complexes. Understanding those underlying mechanisms is vital to successfully formulate smart systems. This review is written in the hope of stimulating further work in the physics of PS foams and, particularly, in the search for responsive foams based on polymer-surfactant mixtures.
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5
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Milyaeva OY, Akentiev AV, Bykov AG, Lin SY, Loglio G, Miller R, Michailov AV, Rotanova KY, Noskov BA. Spread Layers of Lysozyme Microgel at Liquid Surface. Polymers (Basel) 2022; 14:polym14193979. [PMID: 36235927 PMCID: PMC9570608 DOI: 10.3390/polym14193979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
The spread layers of lysozyme (LYS) microgel particles were studied by surface dilational rheology, infrared reflection–absorption spectra, Brewster angle microscopy, atomic force microscopy, and scanning electron microscopy. It is shown that the properties of LYS microgel layers differ significantly from those of ß-lactoglobulin (BLG) microgel layers. In the latter case, the spread protein layer is mainly a monolayer, and the interactions between particles lead to the increase in the dynamic surface elasticity by up to 140 mN/m. In contrast, the dynamic elasticity of the LYS microgel layer does not exceed the values for pure protein layers. The compression isotherms also do not exhibit specific features of the layer collapse that are characteristic for the layers of BLG aggregates. LYS aggregates form trough three-dimensional clusters directly during the spreading process, and protein spherulites do not spread further along the interface. As a result, the liquid surface contains large, almost empty regions and some patches of high local concentration of the microgel particles.
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Affiliation(s)
- Olga Yu. Milyaeva
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexander V. Akentiev
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Alexey G. Bykov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Shi-Yow Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, Taipei 106, Taiwan
| | - Giuseppe Loglio
- Institute of Condensed Matter Chemistry and Technologies for Energy, 16149 Genoa, Italy
| | - Reinhard Miller
- Physics Department, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Alexander V. Michailov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Ksenia Yu. Rotanova
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
| | - Boris A. Noskov
- Institute of Chemistry, St. Petersburg State University, Universitetsky pr. 26, St. Petersburg 198504, Russia
- Correspondence:
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6
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Li N, Girard AL. Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Purwanti N, Hogan SA, Maidannyk VA, Mulcahy S, Murphy EG. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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9
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Shi R, Liu Y, Ma Y, Zhao P, Jiang Z, Hou J. pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3252-3262. [PMID: 35174703 DOI: 10.1021/acs.jafc.1c04882] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This work aimed to understand the relationships of the interaction mechanism and foaming characteristics of α-lactalbumin (α-La) and glycyrrhizic acid (GA) after acidic (pH 2.5) and neutral (pH 7.0) treatment. The critical aggregation concentration (CAC) of GA in the presence of α-La was 0.6 mM at pH 7.0, while it was 1.0 mM at pH 2.5. Also, in the presence of a GA concentration of 0-15.00 mM, more GA molecules combined onto the α-La surface at pH 2.5 than at pH 7.0, as evident from the binding isotherms. The turbidity and particle size of α-La/GA were greater in acidic solution than those under neutral conditions. This result could be interpreted by the formation of aggregates under higher GA concentration at pH 2.5. Meanwhile, the viscosity of the complex was higher at pH 2.5 than at pH 7.0 in the presence of 3.00-15.00 mM GA, as analyzed from the rheological properties. The foaming ability (FA) of α-La was significantly enhanced in the presence of 10.00 mM GA. Simultaneously, acidic solution could generate a more stable foaming system with a thicker film layer stabilized by the complex compared with neutral solution. These findings could be beneficial for developing a kind of acidic food-grade foaming agent.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Panpan Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, P. R. China
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10
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Highly stable fluorine-free foam by synergistically combining hydrolyzed rice protein and ferrous sulfate. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Pasquier C, Pezennec S, Bouchoux A, Cabane B, Lechevalier V, Le Floch-Fouéré C, Paboeuf G, Pasco M, Dollet B, Lee LT, Beaufils S. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:12278-12289. [PMID: 34636247 DOI: 10.1021/acs.langmuir.1c01591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The formation of dense protein interfacial layers at a free air-water interface is known to result from both diffusion and advection. Furthermore, protein interactions in concentrated phases are strongly dependent on their overall positive or negative net charge, which is controlled by the solution pH. As a consequence, an interesting question is whether the presence of an advection flow of water toward the interface during protein adsorption produces different kinetics and interfacial structure of the adsorbed layer, depending on the net charge of the involved proteins and, possibly, on the sign of this charge. Here we test a combination of the following parameters using ovalbumin and lysozyme as model proteins: positive or negative net charge and the presence or absence of advection flow. The formation and the organization of the interfacial layers are studied by neutron reflectivity and null-ellipsometry measurements. We show that the combined effect of a positive charge of lysozyme and ovalbumin and the presence of advection flow does induce the formation of interfacial multilayers. Conversely, negatively charged ovalbumin forms monolayers, whether advection flow is present or not. We show that an advection/diffusion model cannot correctly describe the adsorption kinetics of multilayers, even in the hypothesis of a concentration-dependent diffusion coefficient as in colloidal filtration, for instance. Still, it is clear that advection is a necessary condition for making multilayers through a mechanism that remains to be determined, which paves the way for future research.
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Affiliation(s)
- Coralie Pasquier
- INRAE, Institut Agro, STLO, F-35042 Rennes, France
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
| | | | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | | | - Gilles Paboeuf
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
| | | | - Benjamin Dollet
- Université Grenoble Alpes, CNRS, LIPhy, 38000 Grenoble, France
| | - Lay-Theng Lee
- Laboratoire Léon Brillouin CEA - Saclay, Université Paris-Saclay, 91191 Gif-sur-Yvette Cedex, France
| | - Sylvie Beaufils
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
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12
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Janssen F, Wouters AG, Chatzigiannakis E, Delcour JA, Vermant J. Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Braun L, Kühnhammer M, von Klitzing R. Stability of aqueous foam films and foams containing polymers: Discrepancies between different length scales. Curr Opin Colloid Interface Sci 2020. [DOI: 10.1016/j.cocis.2020.08.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Adsorption layer formation in dispersions of protein aggregates. Adv Colloid Interface Sci 2020; 276:102086. [PMID: 31895989 DOI: 10.1016/j.cis.2019.102086] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 12/13/2019] [Indexed: 02/06/2023]
Abstract
The review discusses recent results on the adsorption of amyloid fibrils and protein microgels at liquid/fluid interfaces. The application of the shear and dilational surface rheology, atomic force microscopy and passive particle probe tracking allowed for elucidating characteristic features of the protein aggregate adsorption while some proposed hypothesis still must be examined by special methods for structural characterization. Although the distinctions of the shear surface properties of dispersions of protein aggregates from the properties of native protein solutions are higher than the corresponding distinctions of the dilational surface properties, the latter ones give a possibility to obtain new information on the formation of fibril aggregates at the water/air interface. Only the adsorption of BLG microgels and fibrils was studied in some details. The kinetic dependencies of the dynamic surface tension and dilational surface elasticity for aqueous dispersions of protein globules, protein microgels and purified fibrils are similar if the system does not contain flexible macromolecules or flexible protein fragments. In the opposite case the kinetic dependencies of the dynamic surface elasticity can be non-monotonic. The solution pH influences strongly the dynamic surface properties of the dispersions of protein aggregates indicating that the adsorption kinetics is controlled by an electrostatic adsorption barrier if the pH deviates from the isoelectric point. A special section of the review considers the possibility to apply kinetic models of nanoparticle adsorption to the adsorption of protein aggregates.
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15
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Richert ME, Gochev GG, Braunschweig B. Specific Ion Effects of Trivalent Cations on the Structure and Charging State of β-Lactoglobulin Adsorption Layers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:11299-11307. [PMID: 31398284 DOI: 10.1021/acs.langmuir.9b01803] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The properties of proteins at interfaces are important to many processes as well as in soft matter materials such as aqueous foam. Particularly, the protein interfacial behavior is strongly linked to different factors like the solution pH or the presence of electrolytes. Here, the nature of the electrolyte ions can significantly modify the interfacial properties of proteins. Therefore, molecular level studies on interfacial structures and charging states are needed. In this work, we addressed the effects of Y3+ and Nd3+ cations on the adsorption of the whey protein β-lactoglobulin (BLG) at air-water interfaces as the function of electrolyte concentration. Both cations caused very similar but dramatic changes at the interface and in the bulk solution. Here, measurements of the electrophoretic mobility and with vibrational sum-frequency generation (SFG) spectroscopy were applied and consistently showed a reversal of the BLG net charge at remarkably low ion concentrations of 30 (bulk) and 40 (interface) μM of Y3+ or Nd3+ for a BLG concentration of 15 μM. SFG spectra of carboxylate stretching vibrations from Asp or Glu residues of interfacial BLG showed significant changes in the resonance frequency, which we associate to specific and efficient binding of Y3+ or Nd3+ ions to the proteins carboxylate groups. Characteristic reentrant condensation for BLG moieties with bound trivalent ions was found in a broad concentration range around the point of zero net charge. The highest colloidal stability of BLG was found for ion concentrations <20 μM and >50 μM. Investigations on macroscopic foams from BLG solutions revealed the existence of structure-property relations between the interfacial charging state and the foam stability. In fact, a minimum in foam stability at 20 μM ion concentration was found when the interfacial net charge was negligible. At this concentration, we propose that the persistent BLG molecules and weakly charged BLG aggregates drive foam stability, while outside the bulk reentrant zone the electrostatic disjoining pressure inside foam lamellae dominates foam stability. Our results provide new information on the charge reversal at the liquid-gas interface of protein/ion dispersions. Therefore, we see our findings as an important step in the clarification of reentrant condensation effects at interfaces and their relevance to foam stability.
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Affiliation(s)
- Manuela E Richert
- Institute of Physical Chemistry and Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster Corrensstraße 28/30 , 48149 Münster , Germany
| | - Georgi G Gochev
- Institute of Physical Chemistry and Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster Corrensstraße 28/30 , 48149 Münster , Germany
| | - Björn Braunschweig
- Institute of Physical Chemistry and Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster Corrensstraße 28/30 , 48149 Münster , Germany
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16
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Gharbi N, Labbafi M. Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Richert ME, García Rey N, Braunschweig B. Charge-Controlled Surface Properties of Native and Fluorophore-Labeled Bovine Serum Albumin at the Air-Water Interface. J Phys Chem B 2018; 122:10377-10383. [PMID: 30339752 PMCID: PMC6245422 DOI: 10.1021/acs.jpcb.8b06481] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
![]()
Proteins
at interfaces are important for protein formulations and
in soft materials such as foam. Here, interfacial stability and physicochemical
properties are key elements, which drive macroscopic foam properties
through structure–property relations. Native and fluorescein
isothiocyanate-labeled bovine serum albumin (BSA) were used to modify
air–water interfaces as a function of pH. Characterizations
were performed with tensiometry and sum-frequency generation (SFG).
SFG spectra of O–H stretching vibrations reveal a phase reversal
and a pronounced minimum in O–H intensity at pH values of 5.3
and 4.7 for native and labeled BSA, respectively. This minimum is
attributed to the interfacial isoelectric point (IEP) and is accompanied
by a minimum in surface tension and negligible ζ-potentials
in the bulk. Interfacial proteins at pH values close to the IEP can
promote macroscopic foam stability and are predominately located in
the lamellae between individual gas bubbles as evidenced by confocal
fluorescence microscopy. Different from the classical stabilization
mechanisms, for example, via the electrostatic disjoining pressure,
we propose that the presence of more close-packed BSA, because of
negligible net charges, inside the foam lamellae is more effective
in reducing foam drainage as compared to a situation with strong repulsive
electrostatic interactions.
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Affiliation(s)
- Manuela E Richert
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany
| | - Natalia García Rey
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
| | - Björn Braunschweig
- Institute of Physical Chemistry , Westfälische Wilhelms-Universität Münster , Corrensstraße 28/30 , 48149 Münster , Germany.,Center for Soft Nanoscience , Westfälische Wilhelms-Universität Münster , Busso-Peus-Straße 10 , 48149 Münster , Germany
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Chen M, Feijen S, Sala G, Meinders M, van Valenberg H, van Hooijdonk A, van der Linden E. Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Narsimhan G, Xiang N. Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams. Annu Rev Food Sci Technol 2017; 9:45-63. [PMID: 29272186 DOI: 10.1146/annurev-food-030216-030009] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Foam is a high-volume fraction dispersion of gas into a liquid or a solid. It is important to understand the effect of formulation on shelf life and texture of food foams. The objective of this review is to elucidate mechanisms of formation and stability of foams and relate them to the formulations. Emulsifiers are important in foam formation, whereas proteins are generally preferred to provide long-term stability. Syneresis in foams is a precursor to their collapse in many instances. Intermolecular forces, conformation, and flexibility of proteins play an important role in foam stabilization. An adsorbed protein layer at air/water interfaces imparts interfacial rheology that is necessary to improve the shelf life of foam products. Wettability and spreading of food particles at the interface can stabilize or destabilize foams, depending on their properties. More studies are needed to fully understand the complex interplay of various mechanisms of destabilization in a real-food formulation.
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Affiliation(s)
- Ganesan Narsimhan
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
| | - Ning Xiang
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, USA;
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21
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Dombrowski J, Gschwendtner M, Kulozik U. Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.12.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Wouters AGB, Fierens E, Rombouts I, Brijs K, Joye IJ, Delcour JA. Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1263-1271. [PMID: 28125223 DOI: 10.1021/acs.jafc.6b05062] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The relationship between structural and foaming properties of two tryptic and two peptic wheat gluten hydrolysates was studied at different pH conditions. The impact of pH on foam stability (FS) of the samples heavily depended on the peptidase used and the degree of hydrolysis reached. Surface dilatational moduli were in most, but not all, instances related to FS, implying that, although the formation of a viscoelastic protein hydrolysate film is certainly important, this is not the only phenomenon that determines FS. In contrast to what might be expected, surface charge was not a major factor contributing to FS, except when close to the point-of-zero-charge. Surface hydrophobicity and intrinsic fluorescence measurements suggested that changes in protein conformation take place when the pH is varied, which can in turn influence foaming. Finally, hydrolyzed gluten proteins formed relatively large particles, suggesting that protein hydrolysate aggregation probably influences its foaming properties.
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Affiliation(s)
- Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Iris J Joye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Food Science Department, University of Guelph , 50 Stone Road East Guelph, Ontario N1G 2W1, Canada
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Jarpa-Parra M, Tian Z, Temelli F, Zeng H, Chen L. Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.07.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Dombrowski J, Johler F, Warncke M, Kulozik U. Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Interfacial properties, thin film stability and foam stability of casein micelle dispersions. Colloids Surf B Biointerfaces 2016; 149:56-63. [PMID: 27721166 DOI: 10.1016/j.colsurfb.2016.10.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 10/04/2016] [Accepted: 10/05/2016] [Indexed: 11/20/2022]
Abstract
Foam stability of casein micelle dispersions (CMDs) strongly depends on aggregate size. To elucidate the underlying mechanism, the role of interfacial and thin film properties was investigated. CMDs were prepared at 4°C and 20°C, designated as CMD4°C and CMD20°C. At equal protein concentrations, foam stability of CMD4°C (with casein micelle aggregates) was markedly higher than CMD20°C (without aggregates). Although the elastic modulus of CMD4°C was twice as that of CMD20°C at 0.005Hz, the protein adsorbed amount was slightly higher for CMD20°C than for CMD4°C, which indicated a slight difference in interfacial composition of the air/water interface. Non-linear surface dilatational rheology showed minor differences between mechanical properties of air/water interfaces stabilized by two CMDs. These differences in interfacial properties could not explain the large difference in foam stability between two CMDs. Thin film analysis showed that films made with CMD20°C drained to a more homogeneous film compared to films stabilized by CMD4°C. Large casein micelle aggregates trapped in the thin film of CMD4°C made the film more heterogeneous. The rupture time of thin films was significantly longer for CMD4°C (>1h) than for CMD20°C (<600s) at equal protein concentration. After homogenization, which broke down the aggregates, the thin films of CMD4°C became much more homogeneous, and both the rupture time of thin films and foam stability decreased significantly. In conclusion, the increased stability of foam prepared with CMD4°C appears to be the result of entrapment of casein micelle aggregates in the liquid films of the foam.
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26
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Wan Z, Yang X, Sagis LMC. Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:8092-101. [PMID: 27452662 DOI: 10.1021/acs.langmuir.6b01511] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed consisting of long semiflexible 11S fibrils and small peptides. The surface and foaming properties of this mixture were investigated at different pHs, and compared to the behavior of pure fibrils and pure peptides, to determine the individual contributions of these two factions to the behavior of the mixture. The adsorption of these three systems at air-water interfaces and the resulting surface rheological properties were studied by combining drop shape analysis tensiometry, ellipsometry, and surface large amplitude oscillatory dilatational (LAOD) rheology. Lissajous plots of surface pressure versus deformation were used to analyze the surface rheological response in terms of interfacial microstructure. Our results show that the adsorption kinetics, dilatational rheological properties, and the foaming behavior of the mixture were mainly dominated by the small peptides in the fibril system. Compared to pH 2, the fibril mixture at pH 5 and 7 provides much better foam stability and appears to be a very promising protein material to make stable foams, even at low protein concentration (0.1 wt %). The presence of fibril clusters and peptide aggregates at pH 5 and 7 contributed to foam stability of the mixture. In contrast, pure fibril formed an interface with a highly pH-responsive adsorption and rheological behavior, and the foamability and foam stability of the pure fibrils were very poor.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Department of Materials, Polymer Physics, ETH Zürich , Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland
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27
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Braunschweig B, Schulze-Zachau F, Nagel E, Engelhardt K, Stoyanov S, Gochev G, Khristov K, Mileva E, Exerowa D, Miller R, Peukert W. Specific effects of Ca(2+) ions and molecular structure of β-lactoglobulin interfacial layers that drive macroscopic foam stability. SOFT MATTER 2016; 12:5995-6004. [PMID: 27337699 PMCID: PMC5048339 DOI: 10.1039/c6sm00636a] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Accepted: 06/12/2016] [Indexed: 06/01/2023]
Abstract
β-Lactoglobulin (BLG) adsorption layers at air-water interfaces were studied in situ with vibrational sum-frequency generation (SFG), tensiometry, surface dilatational rheology and ellipsometry as a function of bulk Ca(2+) concentration. The relation between the interfacial molecular structure of adsorbed BLG and the interactions with the supporting electrolyte is additionally addressed on higher length scales along the foam hierarchy - from the ubiquitous air-water interface through thin foam films to macroscopic foam. For concentrations <1 mM, a strong decrease in SFG intensity from O-H stretching bands and a slight increase in layer thickness and surface pressure are observed. A further increase in Ca(2+) concentrations above 1 mM causes an apparent change in the polarity of aromatic C-H stretching vibrations from interfacial BLG which we associate to a charge reversal at the interface. Foam film measurements show formation of common black films at Ca(2+) concentrations above 1 mM due to considerable decrease of the stabilizing electrostatic disjoining pressure. These observations also correlate with a minimum in macroscopic foam stability. For concentrations >30 mM Ca(2+), micrographs of foam films show clear signatures of aggregates which tend to increase the stability of foam films. Here, the interfacial layers have a higher surface dilatational elasticity. In fact, macroscopic foams formed from BLG dilutions with high Ca(2+) concentrations where aggregates and interfacial layers with higher elasticity are found, showed the highest stability with much smaller bubble sizes.
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Affiliation(s)
- Björn Braunschweig
- Institute of Particle Technology (LFG), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstraße 4, 91058 Erlangen, Germany. and Cluster of Excellence Engineering of Advanced Materials (EAM), Nägelsbachstr. 49b, 91052 Erlangen, Germany and Erlangen Graduate School in Advanced Optical Technologies (SAOT), Paul-Gordan-Straße 6, 91052 Erlangen, Germany and Interdisciplinary Center of Functional Particle Systems, Haberstraße 9a, 91058 Erlangen, Germany
| | - Felix Schulze-Zachau
- Institute of Particle Technology (LFG), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstraße 4, 91058 Erlangen, Germany. and Erlangen Graduate School in Advanced Optical Technologies (SAOT), Paul-Gordan-Straße 6, 91052 Erlangen, Germany and Interdisciplinary Center of Functional Particle Systems, Haberstraße 9a, 91058 Erlangen, Germany
| | - Eva Nagel
- Institute of Particle Technology (LFG), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstraße 4, 91058 Erlangen, Germany.
| | - Kathrin Engelhardt
- Institute of Particle Technology (LFG), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstraße 4, 91058 Erlangen, Germany.
| | - Stefan Stoyanov
- Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Georgi Gochev
- Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria and Max-Planck-Institute of Colloids and Interfaces, 14476 Golm/Potsdam, Germany
| | - Khr Khristov
- Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Elena Mileva
- Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Dotchi Exerowa
- Institute of Physical Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Reinhard Miller
- Max-Planck-Institute of Colloids and Interfaces, 14476 Golm/Potsdam, Germany
| | - Wolfgang Peukert
- Institute of Particle Technology (LFG), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstraße 4, 91058 Erlangen, Germany. and Cluster of Excellence Engineering of Advanced Materials (EAM), Nägelsbachstr. 49b, 91052 Erlangen, Germany and Erlangen Graduate School in Advanced Optical Technologies (SAOT), Paul-Gordan-Straße 6, 91052 Erlangen, Germany and Interdisciplinary Center of Functional Particle Systems, Haberstraße 9a, 91058 Erlangen, Germany
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28
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Daugelaite D, Guillermic RM, Scanlon M, Page J. Quantifying liquid drainage in egg-white sucrose foams by resistivity measurements. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2015.10.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Lexis M, Willenbacher N. Relating foam and interfacial rheological properties of β-lactoglobulin solutions. SOFT MATTER 2014; 10:9626-9636. [PMID: 25363684 DOI: 10.1039/c4sm01972e] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
We have determined bulk rheology of β-lactoglobulin (BLG) foams and surface viscoelasticity of corresponding protein solutions by varying pH as well as type, valency and concentration of the added salt in a wide range. Foam rheology was characterized by the storage modulus G0, the apparent yield stress τy, and the critical strain γc,foam defining the cessation of the linear viscoelastic response. These quantities were determined at gas volume fractions ϕ between 82% and 96%. Surface viscoelasticity was characterized in shear and dilation, corresponding shear and dilational moduli G, E' as well as the critical stress τc,surface and strain γc,surface marking the onset of non-linear response in oscillatory surface shear experiments were determined at fixed frequency. Beyond the widely accepted assumption that G0 and τy are solely determined by the Laplace pressure within the droplets and the gas volume fraction we have found that both quantities strongly depend on corresponding interfacial properties. G0 increases linearly with G and even stronger with E', τy varies proportional to τc,surface and γc,foam scales linearly with γc,surface. Furthermore, deviations from these simple scaling laws with significantly higher reduced G0 and τy values are observed only for foams at pH 5 and when a trivalent salt was added. Then also the dependence of these quantities on ϕ is unusually weak and we attribute these findings to protein aggregation and structure formation across the lamellae than the dominating bulk rheology.
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Affiliation(s)
- M Lexis
- Department of Chemical Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany.
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31
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Angarska J, Ivanova D, Gerasimova A, Balashev K. Competitive adsorption of bovine serum albumin and n-dodecyl-β-d-maltoside in foam films. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.12.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Yield stress and elasticity of aqueous foams from protein and surfactant solutions – The role of continuous phase viscosity and interfacial properties. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.06.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Fauser H, von Klitzing R. Effect of polyelectrolytes on (de)stability of liquid foam films. SOFT MATTER 2014; 10:6903-16. [PMID: 25080085 DOI: 10.1039/c4sm01241k] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The review addresses the influence of polyelectrolytes on the stabilisation of free-standing liquid foam films, which affects the stability of a whole macroscopic foam. Both the composition of the film surface and the stratification of the film bulk drives the drainage and the interfacial forces within a foam film. Beside synthetic polyelectrolytes also natural polyelectrolytes like cellulose, proteins and DNA are considered.
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Affiliation(s)
- Heiko Fauser
- Stranski-Laboratorium für Physikalische und Theoretische Chemie, Institut fr Chemie, Technische Universitt Berlin, Strasse des 17.Juni 124, D-10623 Berlin, Germany.
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34
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Rio E, Drenckhan W, Salonen A, Langevin D. Unusually stable liquid foams. Adv Colloid Interface Sci 2014; 205:74-86. [PMID: 24342735 DOI: 10.1016/j.cis.2013.10.023] [Citation(s) in RCA: 150] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2013] [Revised: 10/21/2013] [Accepted: 10/21/2013] [Indexed: 11/28/2022]
Abstract
Obtaining stable liquid foams is an important issue in view of their numerous applications. In some of these, the liquid foam in itself is of interest, in others, the liquid foam acts as a precursor for the generation of solid foam. In this short review, we will make a survey of the existing results in the area. This will include foams stabilised by surfactants, proteins and particles. The origin of the stability is related to the slowing down of coarsening, drainage or coalescence, and eventually to their arrest. The three effects are frequently coupled and in many cases, they act simultaneously and enhance one another. Drainage can be arrested if the liquid of the foam either gels or solidifies. Coalescence is slowed down by gelified foam films, and it can be arrested if the films become very thick and/or rigid. These mechanisms are thus qualitatively easy to identify, but they are less easy to model in order to obtain quantitative predictions. The slowing down of coarsening requests either very thick or small films, and its arrest was observed in cases where the surface compression modulus was large. The detail of the mechanisms at play remains unclear.
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Affiliation(s)
- Emmanuelle Rio
- Laboratoire de Physique des Solides, Université Paris-Sud 11, UMR CNRS 8502, Bâtiment 510, 91405 Orsay Cedex, France
| | - Wiebke Drenckhan
- Laboratoire de Physique des Solides, Université Paris-Sud 11, UMR CNRS 8502, Bâtiment 510, 91405 Orsay Cedex, France
| | - Anniina Salonen
- Laboratoire de Physique des Solides, Université Paris-Sud 11, UMR CNRS 8502, Bâtiment 510, 91405 Orsay Cedex, France
| | - Dominique Langevin
- Laboratoire de Physique des Solides, Université Paris-Sud 11, UMR CNRS 8502, Bâtiment 510, 91405 Orsay Cedex, France
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35
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Gerasimova A, Angarska J, Tachev K, Yampolskaya G. Drainage and critical thickness of foam films from mixed solutions of bovine serum albumin and n-dodecyl-β-D-maltoside. Colloids Surf A Physicochem Eng Asp 2013. [DOI: 10.1016/j.colsurfa.2013.01.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Moro A, Báez GD, Ballerini GA, Busti PA, Delorenzi NJ. Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Fernández E, Artiguez ML, Martínez de Marañón I, Villate M, Blanco FJ, Arboleya JC. Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.08.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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39
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Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Morris GDM, Neethling SJ, Cilliers JJ. A model for the stability of films stabilized by randomly packed spherical particles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:11475-11480. [PMID: 21812436 DOI: 10.1021/la202028p] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Particle stabilized thin films occur in a range of industrial applications where their properties affect the efficiency of the process concerned. However, due to their dynamic and unstable nature they are difficult to observe experimentally. As such, a tractable way of gaining insight into the fundamental aspects of this complicated system is to use computer simulations of particles at interfaces. This paper presents modeling results of the effect of nonuniform packing of spherical particles on the stability of thin liquid films. Surface Evolver was used to model cells containing up to 20 particles, randomly packed in a thin liquid film. The capillary pressure required to rupture the film for a specific combination of particle arrangement, packing density, and contact angle was identified. The data from the periodic, randomly packed models has been used to find a relationship between particle packing density, contact angle, and critical capillary pressure which is refined to a simple equation that depends on the film loading and contact angle of the particles it contains. The critical capillary pressure for film rupture obeys the same trends observed for particles in regular 2D and 3D packing arrangements. The absolute values of P*(crit), however, are consistently lower than those for regular packing. This is due to the irregular arrangement of the particles, which allows for larger areas of free film to exist, lowering the critical capillary pressure required to rupture the film.
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Affiliation(s)
- Gareth D M Morris
- Department of Earth Science and Engineering, Imperial College, London, SW7 2AZ, United Kingdom.
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41
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Coelho E, Rocha SM, Coimbra MA. Foamability and foam stability of molecular reconstituted model sparkling wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8770-8778. [PMID: 21736312 DOI: 10.1021/jf2010657] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The present work aims at identifying the contribution of the different wine components to the foaming properties of wines. Twelve fractions were isolated from wine, and foam aptitude of each fraction was measured individually at the concentration at which it was recovered, using wine model solutions. For these concentrations, the maximum foam height (HM) was 8.4-11.7 cm, foam height on stability was 6.9-7.5 cm, and foam stability (TS) was 3.0-6.5 s. Moreover, foam measurements were also performed using 2-, 5-, and 10-fold concentrations of these compounds in wine. The HM increased linearly with the concentration of mannoproteins having low content of protein (MP1), and TS increased exponentially. The fractions that individually showed higher foaming properties were mixed in binary and ternary combinations, demonstrating that MP1 when mixed with low molecular weight hydrophobic compounds strengthens the air/water interface of these solutions, a characteristic that is on the basis of sparkling wines' foamability and foam stability.
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Affiliation(s)
- Elisabete Coelho
- QOPNA, Departamento de Química, Universidade de Aveiro, Aveiro, Portugal
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42
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Moro A, Báez GD, Busti PA, Ballerini GA, Delorenzi NJ. Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.021] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Basheva ES, Kralchevsky PA, Christov NC, Danov KD, Stoyanov SD, Blijdenstein TBJ, Kim HJ, Pelan EG, Lips A. Unique properties of bubbles and foam films stabilized by HFBII hydrophobin. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:2382-2392. [PMID: 21319779 DOI: 10.1021/la104726w] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The HFBII hydrophobin is an amphiphilic protein that can irreversibly adsorb at the air/water interface. The formed protein monolayers can reach a state of two-dimensional elastic solid that exhibits a high mechanical strength as compared to adsorption layers of typical amphiphilic proteins. Bubbles formed in HFBII solutions preserve the nonspherical shape they had at the moment of solidification of their surfaces. The stirring of HFBII solutions leads to the formation of many bubbles of micrometer size. Measuring the electrophoretic mobility of such bubbles, the ζ-potential was determined. Upon compression, the HFBII monolayers form periodic wrinkles of wavelength 11.5 μm, which corresponds to bending elasticity k(c) = 1.1 × 10(-19) J. The wrinkled hydrophobin monolayers are close to a tension-free state, which prevents the Ostwald ripening and provides bubble longevity in HFBII stabilized foams. Films formed between two bubbles are studied by experiments in a capillary cell. In the absence of added electrolyte, the films are electrostatically stabilized. The appearance of protein aggregates is enhanced with the increase of the HFBII and electrolyte concentrations and at pH close to the isoelectric point. When the aggregate concentration is not too high (to block the film thinning), the films reach a state with 12 nm uniform thickness, which corresponds to two surface monolayers plus HFBII tetramers sandwiched between them. In water, the HFBII molecules can stick to each other not only by their hydrophobic moieties but also by their hydrophilic parts. The latter leads to the attachment of HFBII aggregates such as dimers, tetramers, and bigger ones to the interfacial adsorption monolayers, which provides additional stabilization of the liquid films.
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Affiliation(s)
- Elka S Basheva
- Department of Chemical Engineering, Faculty of Chemistry, Sofia University , 1164 Sofia, Bulgaria
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45
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46
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Schmidt I, Novales B, Boué F, Axelos M. Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale. J Colloid Interface Sci 2010; 345:316-24. [DOI: 10.1016/j.jcis.2010.01.016] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2009] [Revised: 12/21/2009] [Accepted: 01/10/2010] [Indexed: 10/20/2022]
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47
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48
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β-Lactoglobulin aggregates in foam films: Effect of the concentration and size of the protein aggregates. J Colloid Interface Sci 2010; 343:330-7. [DOI: 10.1016/j.jcis.2009.11.015] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2009] [Revised: 11/04/2009] [Accepted: 11/05/2009] [Indexed: 11/24/2022]
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