Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration
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View abstract on PubMed
Summary
This summary is machine-generated.Plant proteins like pea and soy exhibit poor lubrication and shear thinning due to aggregation, unlike dairy proteins. Sustainable formulations require strategies to improve plant protein performance.
Area Of Science
- Food science and technology
- Tribology
- Biomaterials
Background
- Plant-based proteins are increasingly used in food formulations.
- Understanding their tribological properties is crucial for product development.
- Comparison with dairy proteins provides a benchmark for performance.
Purpose Of The Study
- To compare the frictional behavior of plant proteins (pea protein concentrate, soy protein isolate) with dairy proteins (whey protein isolate, sodium caseinate).
- To investigate the impact of protein type on lubrication and film formation in aqueous dispersions.
Main Methods
- Aqueous protein dispersions (10 and 20 wt%) were prepared at pH 6.8.
- Frictional coefficients (boundary and mixed regimes) were measured.
- Hydrodynamic size and film thickness were analyzed.
Main Results
- Plant proteins (pea, soy) showed significant shear thinning, unlike dairy proteins.
- Dairy proteins exhibited better lubricity and lower boundary friction.
- Plant proteins required greater film thickness for elastohydrodynamic lubrication onset.
- Higher adsorption of elastic films by dairy proteins contributed to lower friction.
Conclusions
- Dairy proteins offer superior lubrication compared to plant proteins due to better solubility and film-forming properties.
- Aggregation and lower solubility of plant proteins negatively impact their tribological performance.
- Sustainable food product development using plant proteins needs strategies to mitigate poor lubrication and aggregation at higher concentrations.
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