Эта публикация цитируется в 2 статьях

Communications

Dynamic surface properties of oat protein dispersions

A. D. Khrebina^a, A. V. Akentiev^a, Z. Wan^b, B. A. Noskov<sup>a

a</sup> Institute of Chemistry, St. Petersburg State University, 199034 St. Petersburg, Russian Federation
^b School of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China

Аннотация: Dynamic surface properties of the dispersions of a plant protein, oat globulin, were determined in a broad concentration range. The dilational dynamic surface elasticity of the dispersions exceeded significantly the values for native protein solutions indicating that fibrils can effectively stabilize multiphase disperse systems; thus, they can find various applications in the production of new materials.

Ключевые слова: plant protein, oat globulin, fibrils, surface rheology, surface tension, dilational dynamic surface elasticity.

Поступила в редакцию: 16.08.2024
Принята в печать: 25.09.2024

Язык публикации: английский

DOI: 10.71267/mencom.7597

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