BIOLUBRICATION · Oral bio-lubrication and bio-adsorption from multi-phased complex fluids
6РП — Действия „Мария Кюри“
- Период
- 2006-09-01 → 2010-08-31
- Финансиране от ЕС
- 300 947 €
- Участници
- 2
- Схема
- TOK
Линиите свързват координатора с партньорите. За проекти отпреди 2014 г. CORDIS не винаги дава точни координати. Тези точки са на ниво град или държава.
Накратко на български
Слюнката и нейните протеини се изследват, за да се разбере как създават защитен слой, който намалява триенето в устата. Тези принципи помагат за създаването на изкуствени покрития и подобряването на продукти с биосурфактанти, пектини и нишесте.
Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.
Резултати накратко
Final Activity Report Summary - BIOLUBRICATION (Oral Biolubrication and Bioadsorption from Multiphased Complex Fluids)
The project has advanced the fundamental mechanistic understanding of lubrication by saliva. It was found that lubrication by saliva is due to formation of a composite matrix consisting of a highly hydrated layer formed by complexes of mucins with lower molecular weight proteins. It was established that the complex layer forms a self-grafting brush-like structure comprising of an extended layer of mucins which is compacted with lower molecular weight proteins. It is also established that lubrication by mucin alone is inferior to that of whole saliva due to bridging effects and low surface stability that makes it susceptible to wear under rubbing conditions. The project utilised a combination of techniques to elucidate this behaviour, such as Quartz Crystal Microbalance (QCM-D), Surface Plasmon Resonance (SPR), Atomic Force Microscopy (AFM) and soft contact tribology as well as biochemical analysis techniques such as 2D-PAGE electrophoresis and gel size exclusion chromatography. It is anticipated that the physicochemical principles developed within this project to describe biolubrication should enable the fabrication of biomimetic coatings with enhanced lubrication. The technologies and molecular insights can be leveraged with industrial relevant applications involving bio-surfactants, food grade polysaccharides such as pectins, gums, and starches.
Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз
Цел на проекта
There is a considerable rise in obesity within Europe which is driving a consumer need for processed food and beverages that have health and vitality benefits. Food companies are under increasing pressure to significantly reduce sugar, fat and salt levels, as well as formulate products that target specific consumer groups for nutritional efficacy. However, the replacement of such ingredients with healthier alternatives, or inclusion of benefit agents, typically renders a product unacceptable to consumers due to mouth feel and taste considerations.The physical origin of mouth feel and taste is from the dynamic response of products between oral biosurfaces. During oral processing, such products which are typically multi-phased complex fluids and soft solids are sheared and compressed, while various components may deposit onto oral surfaces and/or disrupt salivary films. At the same time, saliva is secreted into the oral cavity for mixing and reacting with the food/beverage. The resulting product is confined to very thin films between soft rubbing surfaces (i.e. the tongue and palate), which determines oral lubricity and thus mouthfeel and textural attributes of food, as well as mass transport of tastants to receptors on the tongue and aromas to olfactory receptors in the nose.The development of techniques to characterise the dynamic behaviour of complex fluids under confinement in response to this environment will lead to the ability to create new design rules for controlling the sensorial response of consumer products with healthier compositions, enabling enhancement of quality and nutritional value. To achieve this we require the combination of world leading expertise in surface science and oral protein chemistry from the YKI Institute of Surface Chemistry with the expertise in soft-tribology, rheology and sensory science of consumer products at the Unilever Corporate Research.
Оригинален текст от CORDIS (на английски).
Участници
- UNILEVER U.K. CENTRAL RESOURCES LIMITED · LONDONКоординаторНиво граднепознат регион
- YKI, YTKEMISKA INSTITUTET AB · STOCKHOLMНиво градШвеция
Връзки
Данни: CORDIS, © Европейски съюз