A. D. Khrebina, A. V. Akentiev, Z. Wan, B. A. Noskov, “Dynamic surface properties of oat protein dispersions”, Mendeleev Commun., 35:2 (2025), 202

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Mendeleev Communications, 2025, Volume 35, Issue 2, Pages 202–204
DOI: https://doi.org/10.71267/mencom.7597 (Mi mendc1355)

This article is cited in 2 scientific papers (total in 2 papers)

Communications

Dynamic surface properties of oat protein dispersions

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

^a 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

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DOI: https://doi.org/10.71267/mencom.7597

Graphic abstract: Dynamic surface properties of oat protein dispersions

Abstract: 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.

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

Funding agency	Grant number
Russian Science Foundation	24-13-00261

Received: 16.08.2024
Accepted: 25.09.2024

Published: 18.02.2025

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Document Type: Article

Language: English

*Supplementary materials:*
		Supplementary_data_1.pdf	(196.3 Kb)

Citation: A. D. Khrebina, A. V. Akentiev, Z. Wan, B. A. Noskov, “Dynamic surface properties of oat protein dispersions”, Mendeleev Commun., 35:2 (2025), 202–204

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