Surface and tribological properties of seed proteins

Authors: Biresaw, Girma; Mohamed, Abdellatif

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 6/19/2009
Publication Date: 6/19/2009
Citation: Biresaw, G., Mohamed, A. 2009. Surface and tribological properties of seed proteins. American Chemical Society Abstracts. No. 1105. p. 352

Interpretive Summary:

Technical Abstract: Aqueous solutions of oat and lupin proteins were investigated for their surface, interfacial, friction and wear properties. The investigated oat proteins included those that were also chemically modified using a variety of methods (acetylation, succinylation, x-linking) and combinations of methods. The effect of protein concentration on the surface tension of water, and the interfacial tension between water and a vegetable oil (canola or soybean) were investigated. In general, the measured surface and interfacial tension values displayed a sharp decrease with increasing protein concentration, which then leveled off to a steady-state value that was independent of concentration. The steady-state values varied as a function of protein chemical structure and pH. Aqueous protein solutions were also used to emulsify vegetable oils, and the friction and wear properties of the emulsions investigated under boundary lubrication conditions. The effect of protein chemical structure on steady-state surface/interfacial tension as well friction and wear is analyzed and discussed.