scholarly journals β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 4. Impact on the Stability of Foam Films and Foams

Minerals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 636
Author(s):  
Georgi G. Gochev ◽  
Vamseekrishna Ulaganathan ◽  
Inga Retzlaff ◽  
Cécile Gehin-Delval ◽  
Deniz Z. Gunes ◽  
...  
Keyword(s):  
Foam Stability ◽  
Building Blocks ◽  
Disjoining Pressure ◽  
Foaming Properties ◽  
Film Rupture ◽  
Foam Films ◽  
The Stability ◽  
The Impact ◽  
Adsorption Layers ◽  
Β Lactoglobulin

The complexity and high sensitivity of proteins to environmental factors give rise to a multitude of variables, which affect the stabilization mechanisms in protein foams. Interfacial and foaming properties of proteins have been widely studied, but the reported unique effect of pH, which can be of great interest to applications, has been investigated to a lesser extent. In this paper, we focus on the impact of pH on the stability of black foam films and corresponding foams obtained from solutions of a model globular protein—the whey β-lactoglobulin (BLG). Foam stability was analyzed utilizing three characteristic parameters (deviation time, transition time and half-lifetime) for monitoring the foam decay, while foam film stability was measured in terms of the critical disjoining pressure of film rupture. We attempt to explain correlations between the macroscopic properties of a foam system and those of its major building blocks (foam films and interfaces), and thus, to identify structure-property relationships in foam. Good correlations were found between the stabilities of black foam films and foams, while relations to the properties of adsorption layers appeared to be intricate. That is because pH-dependent interfacial properties of proteins usually exhibit an extremum around the isoelectric point (pI), but the stability of BLG foam films increases with increasing pH (3–7), which is well reflected in the foam stability. We discuss the possible reasons behind these intriguingly different behaviors on the basis of pH-induced changes in the molecular properties of BLG, which seem to be determining the mechanism of film rupture at the critical disjoining pressure.

Experimental Study of Foaming Agent Screening and Performance Evaluation of Nitrogen Foam Flooding in Daqing Oilfield

2012 ◽  
Vol 550-553 ◽  
pp. 2873-2877 ◽  
Author(s):  
Jin Sheng Zhao ◽  
Rong Huan Chen ◽  
Zi Qiang Xu
Keyword(s):  
Foam Stability ◽  
Foaming Properties ◽  
Liquid Viscosity ◽  
Foaming Agent ◽  
Nitrogen Foam ◽  
Optimal Value ◽  
And Performance ◽  
The Stability ◽  
Foam Flooding ◽  
The Impact

Through the laboratory experiment, the foaming properties of six kinds of foaming agent was evaluated comprehensively. Through the primary selection, foaming agent concentration selection and salt tolerance evaluation, HY-2 foaming agent was selected in follow-up experiments. The Liquid viscosity effect for foaming performance showed that there exists an optimal value of the liquid viscosity, corresponding to the concentration of foam stabilizing agent should not be less than 700mg/l. The impact of temperature on the performance of foaming agent was mainly on the foam stability, the higher the temperature, the stability of the bubble the worse. Due to the presence of crude oil, foaming volume and stability of the foam appeared a downward trend, the character of which is very advantageous to adjust fluidity difference between the layers of high permeable formation and low permeable formation.

β-Lactoglobulin aggregates in foam films: Correlation between foam films and foaming properties

2009 ◽  
Vol 336 (2) ◽  
pp. 750-755 ◽  
Author(s):  
Bénédicte Rullier ◽  
Monique A.V. Axelos ◽  
Dominique Langevin ◽  
Bruno Novales
Keyword(s):  
Foaming Properties ◽  
Foam Films ◽  
Β Lactoglobulin

scholarly journals Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 351
Author(s):  
Alexia Gravel ◽  
Alice Marciniak ◽  
Manon Couture ◽  
Alain Doyen
Keyword(s):  
Foam Stability ◽  
Protein Profile ◽  
Protein Solubility ◽  
Tenebrio Molitor ◽  
Foaming Properties ◽  
Edible Insects ◽  
Protein Profiles ◽  
Specific Content ◽  
Main Challenge ◽  
The Impact

Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (Tenebrio molitor) meals and protein extracts, and evaluates the impact of hexane on protein solubility and foaming properties. Results showed that profiles for major proteins were similar between hexane-defatted and non-defatted samples, however some specific content differences (e.g., hexamerin 2) were observed and characterized using proteomic tools. Protein solubility was markedly lower for T. molitor meals compared to protein extracts. A large increase in the foaming capacity was observed for defatted fractions, whereas foam stability decreased similarly in all fractions. Consequently, although the hexane-defatting step was largely studied to produce edible insect protein ingredients, it is necessary to precisely understand its impact on their techno-functional properties for the development of food formulations.

scholarly journals FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

2021 ◽  
Vol 40 (4) ◽  
pp. 113-121
Author(s):  
GNITSEVYCH Viktoriia ◽  
VASYLIEVA Olena
Keyword(s):  
Protein Content ◽  
Guar Gum ◽  
Foam Stability ◽  
Sugar Content ◽  
Model Systems ◽  
Foaming Properties ◽  
Technological Parameters ◽  
Foaming Ability ◽  
Maximum Value ◽  
The Stability

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

scholarly journals Sonication effect on foam properties of egg white

2021 ◽  
Author(s):  
Dávid Nagy ◽  
Viktória Zsom-Muha ◽  
Csaba Németh ◽  
József Felföldi
Keyword(s):  
Dispersion Medium ◽  
Treatment Time ◽  
Foam Stability ◽  
Egg White ◽  
Ultrasound Treatment ◽  
Foaming Properties ◽  
Dispersed Particles ◽  
Foam Properties ◽  
Absorbed Power ◽  
The Stability

AbstractThe aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.

Foam Stability of Mixed System of Fluorocarbon and Hydrocarbon Surfactants: Effect of Polymer and Oil

2013 ◽  
Vol 803 ◽  
pp. 85-89
Author(s):  
Shu Yan Chen ◽  
Qing Feng Hou ◽  
You Yi Zhu ◽  
Wen Jun Li ◽  
Zhi Dong Chang
Keyword(s):  
Foam Stability ◽  
Experimental Studies ◽  
Cooperative Effect ◽  
Mixed System ◽  
Aqueous Mixtures ◽  
Spreading Coefficient ◽  
Foam Films ◽  
Fluorocarbon Surfactant ◽  
Foaming Property ◽  
The Stability

The foaming property of the aqueous mixtures of a fluorocarbon surfactant (FC) and a hydrocarbon surfactant (AOS) had been investigated. And the influence of polymer and oil on foam stability was studied systematically. Experimental studies indicated that AOS and FC surfactants had good cooperative effect. The foam stability could be remarkably improved with polymer and oil would impact the foam stability greatly. Mechanism on interaction between foam and oil for experimental foam systems was also studied quantitatively based on spreading coefficient. The effect of oil on the stability of polymer enhanced foams could not be fully understood by spreading coefficient. The increasing in viscoelasticity of foam films would play a key role in the stability improvement for polymer enhanced foams.

Increasing the stability of the fire extinguishing foam by replenishing the liquid phase during sprinkling

2021 ◽  
Vol 30 (4) ◽  
pp. 65-73
Author(s):  
S. I. Osipenko ◽  
A. V. Koksharov
Keyword(s):  
Liquid Phase ◽  
Critical Thickness ◽  
Foam Stability ◽  
Field Tests ◽  
Field Studies ◽  
Foaming Agent ◽  
Foam Films ◽  
Fire Extinguishing ◽  
Foam Generation ◽  
The Stability

Introduction. The destruction of foam films occurs when they reach critical thickness and lose the liquid phase as a result of syneresis and evaporation, which are rather difficult to slow down. We have proposed a method for increasing the stability of the fire extinguishing foam by means of replenishing the liquid phase through sprinkling.Methods. Foam stability was measured by the time of destruction of 25 % of the initial foam volume. The concentration of the foaming agent in the sprinkled solution varied from 0.5 to 6 %. Carboxymethylcellulose sodium salt (Na CMC) was used as a stabilizing additive. Field studies were carried out by feeding foam and solution from two AT-3,2-40 (43253)001-MS tank cars.Results and discussion. It has been established that the foam stability is influenced by the sprinkling intensity and the foaming agent concentration. Foam sprinkling with the solutions having low concentration of thefoaming agent leads to the washout of surfactants from the films that reduces the foam stability. The sprinkling intensity reduction boosts the foam stability due to the replenishment of the moisture lost through evaporation. The foam stability was maximal in case of sprinkling with a 2 % solution of the foaming agent, while the sprinkling intensity had no influence. An increase in the concentration of the foaming agent in the sprinkled solution led to a decrease in the foam stability. It is found that a smaller amount of the foaming agent is consumed to maintain the amount of foam through sprinkling than to replenish the destroyed amount through additional foam generation. It is shown that various stabilizing additives can be added to the foam in the process of sprinkling. If Na CMC is added to the solution exposed to sprinkling, the time of foam destruction goes up 3–5 times even in case of a non-recurrent sprinkling session. Field tests have confirmed the feasibility of adding stabilizing additives to the foam by means of sprinkling.Conclusions. The results of the research have shown the feasibility of co-feeding the foam and surfactant solutions, containing various stabilizing additives, in order to extinguish fires and generate stable foams.

Dietary Vitamin and Stability of Oral Anticoagulation: Proposal of a Diet with Constant Vitamin K1 Content

1997 ◽  
Vol 77 (03) ◽  
pp. 504-509 ◽  
Author(s):  
Sarah L Booth ◽  
Jacqueline M Charnley ◽  
James A Sadowski ◽  
Edward Saltzman ◽  
Edwin G Bovill ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Vitamin K ◽  
High Performance ◽  
Case Reports ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Dietary Vitamin ◽  
Vitamin K1 ◽  
The Stability ◽  
The Impact

SummaryCase reports cited in Medline or Biological Abstracts (1966-1996) were reviewed to evaluate the impact of vitamin K1 dietary intake on the stability of anticoagulant control in patients using coumarin derivatives. Reported nutrient-drug interactions cannot always be explained by the vitamin K1 content of the food items. However, metabolic data indicate that a consistent dietary intake of vitamin K is important to attain a daily equilibrium in vitamin K status. We report a diet that provides a stable intake of vitamin K1, equivalent to the current U.S. Recommended Dietary Allowance, using food composition data derived from high-performance liquid chromatography. Inconsistencies in the published literature indicate that prospective clinical studies should be undertaken to clarify the putative dietary vitamin K1-coumarin interaction. The dietary guidelines reported here may be used in such studies.

IMPACT OF GOVERNMENT DEBT ON FINANCIAL SECURITY OF UKRAINE

2017 ◽  
Author(s):  
Olena Pikaliuk ◽  
◽  
Dmitry Kovalenko ◽  
Keyword(s):  
Economic Development ◽  
Public Debt ◽  
Positive Impact ◽  
The State ◽  
Financial Security ◽  
State Budget ◽  
The Public ◽  
Debt Security ◽  
The Stability ◽  
The Impact

One of the main criteria for economic development is the size of the public debt and its dynamics. The article considers the impact of public debt on the financial security of Ukraine. The views of scientists on the essence of public debt and financial security of the state are substantiated. An analysis of the dynamics and structure of public debt of Ukraine for 2014-2019. It is proved that one of the main criteria for economic development is the size of public debt and its dynamics. State budget deficit, attracting and using loans to cover it have led to the formation and significant growth of public debt in Ukraine. The volume of public debt indicates an increase in the debt security of the state, which is a component of financial security. Therefore, the issue of the impact of public debt on the financial security of Ukraine is becoming increasingly relevant. The constant growth and large amounts of debt make it necessary to study it, which will have a positive impact on economic processes that will ensure the stability of the financial system and enhance its security.

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