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Proteins as Green Foamers for Oil and Gas Industry

IP.com Disclosure Number: IPCOM000247090D
Publication Date: 2016-Aug-03
Document File: 2 page(s) / 21K

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Baker Hughes Incorporated: OWNER [+4]

Abstract

Baker Hughes Incorporated (BHI) intends the use of naturally available proteins as foamers in oil and gas industry applications as green alternative products. This invention is aimed to use novel proteins as foamer compositions for treatment of oil and gas wells to increase production from oil and natural gas wells. One or more of proteins like egg white, yeast extract, peptone, gelatin, milk protein casein, soy protein, pectin and whey protein can be used as foaming agents. The proteins intended to use have different properties and have variable uses. The ideal foaming agents should stabilize foams rapidly and effectively at low concentrations, work at different pH ranges, and perform in the medium with foam inhibitors.

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Proteins as Green Foamers for Oil and Gas Industry

Abstract

Baker Hughes Incorporated (BHI) intends the use of naturally available proteins as foamers in oil and gas industry applications as green alternative products. This invention is aimed to use novel proteins as foamer compositions for treatment of oil and gas wells to increase production from oil and natural gas wells. One or more of proteins like egg white, yeast extract, peptone, gelatin, milk protein casein, soy protein, pectin and whey protein can be used as foaming agents. The proteins intended to use have different properties and have variable uses. The ideal foaming agents should stabilize foams rapidly and effectively at low concentrations, work at different pH ranges, and perform in the medium with foam inhibitors.

Proteins possess the ability to absorb at the interface and reduce surface tension. The surface tension at the gas-liquid interface is influenced by factors like temperature (high temp provides low surface tension) that leads to conformational changes in proteins. The surface tensions of egg albumin and lysozyme are low with reasonable foaming power. Casein has higher surface tension but it has higher foaming power than lysozyme. The foaming properties are influenced by source, methods and thermal parameters of the processing, temperature, concentration, mixing time, method of foaming and speed of agitation. We intend to use formulations made with different proteins for different applications.

BHI c...