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18The interaction characteristics between mucins and beta-lactoglobulin (BLG) under tribological

The interfacial rheological properties of solutions of β-lactoglobulin (BLG), as a model food compound, mixed with bovine submaxillary mucin (BSM), a major salivary protein, have been investigated. Time, frequency, stress sweep and flow measurements have been performed at different pHs (7.4, 5.0 and 3.0), to investigate the air/water interfacial properties. All protein layers (BLG, BSM, and BLG-BSM mixtures) formed an elastic network at the air/water interface with low frequency dependence of the interfacial modulus. The results indicated that BLG moves faster as smaller molecule than mucin, and dominate the surface adsorption and the network formation for the BLG-BSM mixtures. Moreover, BLG-BSM protein mixtures exhibited interfacial properties with lower elastic and viscous moduli than BLG, as a result of competitive displacement of BLG proteins with BSMs from the interface. It is suggested that hydrophobic patches of BSM can be imbedded into the BLG monolayer as driven by a strong hydrophobic interaction with air and disrupt the cohesive assembly of BLG, whereas the hydrophilic (negatively charged) parts of the BSM chain are protruding from the interface towards the bulk water.

Hemicellulose is a valuable component of agro-food industrial wastes and used in various areas such as drug manufacture and food industry for encapsulation and emulsification. In this study, effects of raw material type, particle size, and extraction conditions (alkaline concentration, temperature, time) and methods (direct alkaline extraction, alkaline extraction after component removal and acidic extraction method) on hemicellulose yields were investigated. Sugar beet pulp and corn wastes were used as raw material. The alkaline method resulted in 40.2% pure extracts, while the acidic method gave only 27.4% purity in the same extraction conditions. The optimal extraction conditions were found as 30°C temperature, 10% alkali (NaOH) and 24 h time (64.3%). It was also observed that removal of constituents such as fat, protein, starch and soluble sugar increased the purity of hemicellulose from 40.2% to 58.2% at the same conditions. The results indicated that using both low alkaline concentration and low temperature allows to recover higher-quality extracts.Hemicellulose extraction for food industry H. Yılmaz Celebioglu et al. À1, 0 and +1 are the coded levels for 30, 40 and 50°C; for 10%, 15% and 20%; and for 24, 48 and 72 h, respectively in RSM.