A team of international researchers has developed a groundbreaking oil-free super lubricant made from potato proteins and other alternative plant-based proteins, according to a recent report published by Nutrition Insight.
This innovation is expected to have wide-ranging applications, including sustainable engineering, low-fat food products, and biomedical uses. By using natural protein by-products, the team has created an eco-friendly solution with a lower carbon footprint.
This plant-based lubricant mimics the natural lubrication found in the body’s joints, like synovial fluid, allowing it to achieve near-zero friction. Most current lubricants rely on synthetic chemicals, making this new discovery a more sustainable option.
Professor Anwesha Sarkar from the University of Leeds, who led the research, described the discovery as “a revolutionary step for biomedical applications and sustainable materials.” The lubricant is created by assembling plant protein filaments with hydrogels, which can deliver this low-friction result through hydration-based lubrication.
The research, funded by the European Research Council, was a collaborative effort involving scientists from the University of Leeds, the Weizmann Institute of Science in Israel, King’s College London, and France’s National Research Institute for Agriculture, Food, and the Environment.
Lead researcher Olivia Pabois, a postdoctoral fellow at the University of Leeds, highlighted the potential uses of this new lubricant. “It could be used in biomedical products like artificial synovial fluid, tears, and saliva, as well as low-fat food items that still retain the texture and feel of higher-fat alternatives,” she said.
This research, published in Communications Materials, marks a significant step toward creating more sustainable, plant-based alternatives in various industries.
Source: Nutrition Insight. Read the original report here
Image: Credit Nutrition Insight
Discover more from Potato News Today
Subscribe to get the latest posts sent to your email.
