An innovative super-lubricant that uses potato proteins and is free from oil may lead to advancements in sustainable engineering and medical fields, as highlighted by new studies.
A groundbreaking oil-free super-lubricant formulated from potato proteins has the potential to drive sustainable engineering and biomedical advancements, according to research conducted at the University of Leeds.
The research team claims that this revolutionary water-based substance can achieve super lubricity, or an almost frictionless state, by emulating natural biological processes, similar to how synovial fluids enable smooth movement in human joints.
Creating an eco-friendly and effective water-based lubricant has been a challenge for researchers until now. Most existing aqueous lubricants are primarily made from synthetic materials.
This interdisciplinary group, including members from the University of Leeds’ School of Food Science and Nutrition, the Weizmann Institute of Science in Israel, King’s College London, and INRAE in France, utilized alternative proteins like potato protein. These proteins can be sourced naturally as by-products with a lower carbon footprint. Their findings are shared in the journal Communications Materials today.
Lead author Anwesha Sarkar, a Professor of Colloids and Surfaces at Leeds’ School of Food Science and Nutrition, stated: “This represents a groundbreaking approach in material engineering for biomedical uses and marks a significant step toward achieving highly sustainable, plant-based aqueous lubricants.”
“We have successfully formed a self-assembly of plant protein-based protofilaments integrated with biopolymeric hydrogels in a unique structure.
By combining various experimental techniques and molecular dynamics simulations, our exceptional findings demonstrate how plant proteins can be organized to achieve super lubricity through hydration lubrication.”
Olivia Pabois, the first author and Postdoctoral Fellow at Leeds’ School of Food Science and Nutrition, remarked: “What we have developed could represent the next era of engineered biomedical materials for applications like artificial synovial fluid, tears, and saliva.
“This could also be beneficial for low-calorie food products, allowing for low-fat options that maintain a similar texture to higher-fat alternatives.”
The researchers utilized advanced facilities at the Weizmann Institute of Science in Israel to access cutting-edge techniques for analyzing surface forces and to examine the surface structure and nanotribology of the lubricants.
Professor Jacob Klein stated: “The release of this exciting research is the result of collaborations with Professor Sarkar that began in 2019 and showcases the power of international teamwork, where the overall success exceeds the individual contributions.”
Professor Chris Lorenz from King’s College London noted: “In this collaborative effort led by Professor Sarkar, we combined our strengths in molecular dynamics simulations with the experimental skills of other teams to correlate the molecular properties of this innovative plant protein-based lubricant with its remarkable lubricating abilities.
“Consequently, by quantifying the forces that drive the assembly of plant proteins and hydrogels and how this lubricant adheres to surfaces, we are paving the way to smartly design self-assembled natural materials that enhance their lubrication performance.”
Dr. Marco Ramaioli from INRAE in France expressed his enthusiasm for participating in this promising research that aligns with INRAE’s goals of fostering a sustainable bio-based economy, replacing materials and energy derived from fossil fuels with those based on biomass.
