2021
DOI: 10.1016/j.foodhyd.2020.106364
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Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Abstract: The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1–100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or… Show more

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Cited by 41 publications
(44 citation statements)
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“…(Chen & Stokes, 2012;Kokini, Kadane, & Cussler, 1977;Pradal & Stokes, 2016;Prakash, Tan, & Chen, 2013;Sarkar & Krop, 2019). Although biopolymers in general have attracted significant research attention for tribological analysis, systematic tribological characterization of proteins is fairly limited in literature to date (Chojnicka, de Jong, de Kruif, & Visschers, 2008;Kew, Holmes, Stieger, & Sarkar, 2020;Zembyla, et al, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…(Chen & Stokes, 2012;Kokini, Kadane, & Cussler, 1977;Pradal & Stokes, 2016;Prakash, Tan, & Chen, 2013;Sarkar & Krop, 2019). Although biopolymers in general have attracted significant research attention for tribological analysis, systematic tribological characterization of proteins is fairly limited in literature to date (Chojnicka, de Jong, de Kruif, & Visschers, 2008;Kew, Holmes, Stieger, & Sarkar, 2020;Zembyla, et al, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…61 It is noteworthy that there has not been a single study performed to investigate the interaction of plant protein with saliva within the search date of this systematic review. A recent study on the interaction of pea proteins with BSM ( published outside the inclusion dates) 62 shows that the adsorption capacity of pea protein to a hydrophobic surface is reduced in the presence of BSM due to electrostatic repulsion between pea protein and BSM. Nevertheless, the extent and kinetics of adsorption of pea protein has been found to be significantly higher than WPI on BSM-coated surfaces.…”
Section: Food and Function Reviewmentioning
confidence: 99%
“…This suggests pea protein might give rise to astringency perception due to more binding to BSM-coated surface compared to that of WPI, however no sensory evaluation was conducted in this study. 62 Thus, understanding the interaction of pea protein with saliva…”
Section: Food and Function Reviewmentioning
confidence: 99%
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