On the link between foam coarsening and surface rheology: why hydrophobins are so different

Blijdenstein, T.B.J.; Groot, P.; Stoyanov, Simeon D.

doi:10.1039/b925648b

Cited by 115 publications

(116 citation statements)

References 45 publications

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“…Our measurements agree very well with measurements on 0.1wt% β-casein and 0.1wt% β-lactoglobulin by Blijdenstein et al (2010). Those measurements were performed with a bicone fixture (Anton Paar Physica MCR 300 rheometer).…”

Section: Du Noüy Ring Interfacial Rheology Of Other Protein Interfacessupporting

confidence: 78%

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Surface rheology and interface stability.

Yaklin¹,

Cote²,

Moffat³

et al. 2010

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We have developed a mature laboratory at Sandia to measure interfacial rheology, using a combination of home-built, commercially available, and customized commercial tools. An Interfacial Shear Rheometer (KSV ISR-400) was modified and the software improved to increase sensitivity and reliability. Another shear rheometer, a TA Instruments AR-G2, was equipped with a du Noüy ring, bicone geometry, and a double wall ring. These interfacial attachments were compared to each other and to the ISR. The best results with the AR-G2 were obtained with the du Noüy ring. A Micro-Interfacial Rheometer (MIR) was developed in house to obtain the much higher sensitivity given by a smaller probe. However, it was found to be difficult to apply this technique for highly elastic surfaces. Interfaces also exhibit dilatational rheology when the interface changes area, such as occurs when bubbles grow or shrink. To measure this rheological response we developed a Surface Dilatational Rheometer (SDR), in which changes in surface tension with surface area are measured during the oscillation of the volume of a pendant drop or bubble. All instruments were tested with various surfactant solutions to determine the limitations of each. In addition, foaming capability and foam stability were tested and compared with the rheology data. It was found that there was no clear correlation of surface rheology with foaming/defoaming with different types of surfactants, but, within a family of surfactants, rheology could predict the foam stability. Diffusion of surfactants to the interface and the behavior of polyelectrolytes were two subjects studied with the new equipment. Finally, surface rheological terms were added to a finite element Navier-Stokes solver and preliminary testing of the code completed. Recommendations for improved implementation were given. When completed we plan to use the computations to better interpret the experimental data and account for the effects of the underlying bulk fluid. 4 ACKNOWLEDGMENTSThe authors gratefully acknowledge the support of the Laboratory Directed Research and Development (LDRD) Program. We would like to thank Edna S. Wong for her assistance in getting the Langmuir trough operational for the ISR. Rekha Rao (1512) was instrumental in the initial stages of developing the modeling approach and is a coauthor of Appendix C.5

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Section: Du Noüy Ring Interfacial Rheology Of Other Protein Interfacessupporting

confidence: 78%

“…We have focused our efforts on β-lactoglobulin and β-casein as these two proteins have been previously studied with interfacial rheology [Bantchev & Schwartz 2003, Blijdenstein et al 2010]. Time-dependent interfacial moduli are shown in Figure 44.…”

Section: Du Noüy Ring Interfacial Rheology Of Other Protein Interfacesmentioning

confidence: 99%

Surface rheology and interface stability.

Yaklin¹,

Cote²,

Moffat³

et al. 2010

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“…Finally, aeration of food products that currently do not contain air due to instability problems (e.g., mayonnaise) may become possible allowing the reduction in the amount of fat and/or calories (Cox et al 2007Tchuenbou-Magaia et al 2009). HFBII stabilizes air bubbles in a superior way when compared to other proteins (Cox et al 2007Blijdenstein et al 2010). In combination with a thickening agent, HFBII stabilizes foam with little or no air phase loss for up to 2.5 years ).…”

Section: Dispersal Of Hydrophobic Solids Liquids and Airmentioning

confidence: 99%

Applications of hydrophobins: current state and perspectives

Wösten

Scholtmeijer

2015

Appl Microbiol Biotechnol

148

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Hydrophobins are proteins exclusively produced by filamentous fungi. They self-assemble at hydrophilichydrophobic interfaces into an amphipathic film. This protein film renders hydrophobic surfaces of gas bubbles, liquids, or solid materials wettable, while hydrophilic surfaces can be turned hydrophobic. These properties, among others, make hydrophobins of interest for medical and technical applications. For instance, hydrophobins can be used to disperse hydrophobic materials; to stabilize foam in food products; and to immobilize enzymes, peptides, antibodies, cells, and anorganic molecules on surfaces. At the same time, they may be used to prevent binding of molecules. Furthermore, hydrophobins have therapeutic value as immunomodulators and can been used to produce recombinant proteins.

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“…Many irreversibly adsorbed systems have been used to stabilise foams, which have indeed proven to stop coarsening, with a surprisingly good agreement with the Gibbs criterion [15,16,14,17,18]. However, many questions remain as to how the behaviour of a single bubble can be related to that of a complex foam which contains bubbles of different sizes since some of them will shrink and others will grow.…”

Section: Introductionmentioning

confidence: 99%

“…Systems which are very much en vogue for this purpose consist of bubbles stabilised by nano-or micronsized particles [11,12,13] or special proteins [14]. In this case, during the shrinking process, the agents are t (s) Figure 1: Experimental set-up and bubble volume evolution.…”

Section: Introductionmentioning

confidence: 99%

Arresting bubble coarsening: A two-bubble experiment to investigate grain growth in the presence of surface elasticity

Salonen

Maestro

Drenckhan

et al. 2016

EPL

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Many two-phase materials suffer from grain-growth due to the energy cost which is associated with the interface that separates both phases. While our understanding of the driving forces and the dynamics of grain growth in different materials is well advanced by now, current research efforts address the question of how this process may be slowed down, or, ideally, arrested. We use a model system of two bubbles to explore how the presence of a finite surface elasticity may interfere with the coarsening process and the final grain size distribution. Combining experiments and modelling in the analysis of the evolution of two bubbles, we show that clear relationships can be predicted between the surface tension, the surface elasticity and the initial/final size ratio of the bubbles. We rationalise these relationships by the introduction of a modified Gibbs criterion. Besides their general interest, the present results have direct implications for our understanding of foam stability.

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On the link between foam coarsening and surface rheology: why hydrophobins are so different

Cited by 115 publications

References 45 publications

Surface rheology and interface stability.

Surface rheology and interface stability.

Applications of hydrophobins: current state and perspectives

Arresting bubble coarsening: A two-bubble experiment to investigate grain growth in the presence of surface elasticity

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