Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer.

The capacity of a protein to form and stabilize foams and emulsions depends on its structural characteristics and its physicochemical properties. The structural properties of lentil legumin-like protein including molecular weight, hydrodynamic size, surface charge and hydrophobicity, and conformation were studied in relation to its air-water interfacial behaviors. Kinetics study suggested that the foaming stability was closely related to the surface conformation of the protein that strongly affected adsorption and re-organization of the protein layer at the air-water interface. Foams prepared at neutral pH showed dense and strong networks at the interface, where combination of the α-helix secondary structure, medium hydrodynamic molecular size, and balance between solubility/hydrophobicity all contributed to the formation of such strong protein network at the interface. At pH 5.0, the protein formed a dense and thick network composed of randomly aggregated protein particles at the air-water interface. Whereas at pH 3.0, the unordered structure increased intra-protein flexibility producing a less compact and relaxed interface that reduces elasticity modulus with time and reduced foam resistance against collapse. This research revealed that lentil legumin-like protein could form long-life foams at mild acidic and neutral pH. The potential for use of lentil protein as a novel foaming plant-based stabilizer is demonstrated in food and non-food applications where stable, long-life foams are required.

Effect of gold nanoparticle as a novel nanocatalyst on luminol-hydrazine chemiluminescence system and its analytical application.

In this work the catalytic role of unsupported gold nanoparticles on the luminol-hydrazine reaction is investigated. Gold nanoparticles catalyze the reaction of hydrazine and dissolved oxygen to generate hydrogen peroxide and also catalyze the oxidation of luminol by the produced hydrogen peroxide. The result is an intense chemiluminescence (CL) due to the excited 3-aminophthalate anion. In the absence of gold nanoparticles no detectable CL was observed by the reaction of luminol and hydrazine unless an external oxidant is present in the system. The size effect of gold nanoparticles on the CL intensity was investigated. The most intensive CL signals were obtained with 15-nm gold nanoparticles. UV-vis spectra and transmission electron microscopy studies were used to investigate the CL mechanism. The luminol and hydroxide ion concentration, gold nanoparticles size and flow rate were optimized. The proposed method was successfully applied to the determination of hydrazine in boiler feed water samples. Between 0.1 and 30 microM of hydrazine could be determined with a detection limit of 30 nM.

A potentiometeric study of protonation and complex formation of xylenol orange with alkaline earth and aluminum ions.

Xylenol orange (XO) is one of the complexometric indicators, that can bind to metal cations at both their amino and acidic groups. In this study the protonation constants and distribution diagrams of XO were studied pH-metrically, and the corresponding six protonation constants were calculated. The complex formation between XO (L) and alkaline earth ions (M) was investigated and the formation constants of the resulting complexes ML, MHL, M(2)L and M(2)HL were determined. The stabilities of both ML and M(2)L complexes were found to vary in the order Mg(2+)> Ca(2+)> Sr(2+)> Ba(2+). Studying the complex formation between Al(3+) ion (M) and XO (L), it was observed that four complexed species with stoichiometries ML, ML(2), MHL and MH(2)L could be formed in solution. It was also found that the Al L(2) complex can act as a chelating agent for further complexation with two cations other than Al(3+) ion (i.e. Ba, L, Al, L, Ba, Mg, L, Al, L, Mg, and Mg, L, Al, L, Ba). The formation constants of the resulting mixed complexes were determined and their distribution diagrams were investigated.