Interfacial rheology of protein–surfactant mixtures

The distribution of proteins and surfactants at fluid interfaces (air–water and oil–water) is determined by the competitive adsorption between the two types of emulsifiers and by the nature of the protein–surfactant interactions, both at the interface and in the bulk phase, with a pronounced impact on the interfacial rheological properties of these systems. Therefore, the interfacial rheology is of practical importance for food dispersion (emulsion or foam) formulation, texture, and stability. In this review, the existence of protein–surfactant interactions, the mechanical behaviour and/or the composition of emulsifiers at the interface are indirectly determined by interfacial rheology of the mixed films. The effect on the interfacial rheology of protein–surfactant mixed films of the protein, the surfactant, the interface and bulk compositions, the method of formation of the interfacial film, the interactions between film forming components, and the displacement of protein by surfactant have been analysed. The last section tries to understand the role of interfacial rheology of protein–surfactant mixed films on food dispersion formation and stability. The emphasis of the present review is on the interfacial dilatational rheology.     

The critical aggregation concentration of peptide surfactants is predictable from dynamic hydrophobic property

Peptide surfactants are a kind of newly emerged functional materials, which have a variety of applications such as building nanoarchitecture, stabilizing membrane proteins and controlling drug release. In the present study, we report the modelling and prediction of critical aggregation concentration (CAC), an important parameter that characterizes the self-assembling behaviour of peptide surfactants through the use of statistical modelling and quantitative structure–property relationship (QSPR) approaches. In order to accurately describe the structural and physicochemical properties of the highly flexible peptide molecules, a new method called molecular dynamics-based hydrophobic cross-field (MD-HCF) is proposed to capture both the hydrophobic profile and dynamic feature of 32 surface-activity, structure-known peptides. A number of statistical models are then developed using partial least squares (PLS) regression with or without improvement by genetic algorithm (GA). We demonstrate that MD-HCF performs much better than the widely used CODESSA method in both its predictability and interpretability. We also highlight the importance of dynamic hydrophobic property in accurate prediction and reasonable explanation of peptide self-assembling behaviour in solution, albeit which is exhaustive to compute compared with those derived directly from peptide static structure. To the best of our knowledge, this study is the first to computationally model and predict the self-assembling behaviour of peptide surfactants.     

Application of differential scanning calorimetry in food research and food quality assurance

Differential scanning calorimetry (DSC) is the most widely used thermal analytical technique in food research and it has a great utility in quality assurance of food. Proteins are the most studied food components by thermal analysis including studies on conformation changes of food proteins as affected by various environmental factors, thermal denaturation of tissue proteins, food enzymes and enzyme preparations for the food industry, as well as effects of various additives on their thermal properties. Freezing-induced denaturation of food proteins and the effect of cryoprotectants are also monitored by DSC. Polymer characterization based on DSC of polysaccharides, gelatinization behaviour of starches and interaction of starch with other food components can be determined, and phase transitions during baking processes can be studied by DSC. Studies on crystallization and melting behaviour of fats observed by DSC indicate changes in lipid composition or help characterizing products. Thermal oxidative decomposition of edible oils examined by DSC can be used for predicting oil stability. Using DSC in the freezing range has a great potential for measuring and modelling frozen food thermal properties, and to estimate the state of water in foods and food ingredients. Research in food microbiology utilizes DSC in better understanding thermoadaptive mechanisms or heat killing of food-borne microorganisms. Isothermic microcalorimetric techniques provide informative data regarding microbial growth and microbial metabolism.     

Characterization of Interfacially Active Fractions and Their Relations to Water-in-Oil Emulsion Stability.

Natural surfactants from four crude oils have been extracted by adsorption on silica after precipitation of the asphaltenes by means of centrifugation or decantation. The extracted fractions have been characterized, analytically by FT-IR spectroscopy (chemical functions) and chromatography (molecular weight and polarity) and by their interfacial properties with emulsification and interfacial tension measurements on the model system water/decane with interfacially active fractions in different concentrations. The importance of these fractions (precipitated and adsorbed) on the stability of w/o emulsions is investigated. The influence of some extraction parameters (centrifugation or decantation, different adsorbents) on the nature and the emulsion behaviour of the fractions is studied and shows that the classification of the surfactants (asphaltenes, resins) is diffuse. It also shows that all the interfacially active constituents of the crude are interacting and are involved in the interfacial processes.     

Water‐Rich Fluid Material Containing Orderly Condensed Proteins

A fluid material with high protein content (120–310 mg mL⁻¹) was formed through the ordered self‐assembly of native proteins segregated from water. This material is instantly prepared by the simple mixing of a protein solution with anionic and cationic surfactants. By changing the ratio of the surfactants based on the electrostatic characteristics of the target protein, we observed that the surfactants could function as a versatile molecular glue for protein assembly. Moreover, these protein assemblies could be disassembled back into an aqueous solution depending on the salt conditions. Owing to the water‐retaining properties of the hydrophilic part of surfactants, the proteins in this material are in a water‐rich environment, which maintains their native structure and function. The inclusion of water also provides functional extensibility to this material, as demonstrated by the preparation of an enzymatically active gel. We anticipate that the unique features of this material will permit the use of proteins not only in solution but also as elements of integrated functionalized materials.     

Effect of clay organomodifiers on degradation of polyhydroxyalkanoates

Ammonium surfactants are commonly used as clay organomodifiers in nanocomposites. Their effect on the thermal- and thermo-mechanical degradation of polyhydroxyalkanoates (PHAs) is reported. Two poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV) grades were tested and compared to polyhydroxybutyrate (PHB). Thermal stabilities were determined from thermogravimetric data and determination of molecular weight changes after processing was performed. The data revealed that all surfactants enhance the PHBV degradation. The results also highlight the preponderant effect of the initial M_w rather than the HV content on the thermal stability. The thermo-mechanical study confirmed the role of surfactants and their different behaviour towards PHBV degradation. This study demonstrates that all surfactants enhance the PHA degradation since their decomposition products most likely act as catalytic agents.     

Food colloids under oral conditions

Recent studies have made clear that structural and rheological changes of soft foods when they are processed in the mouth play a crucial role in sensory perception. This applies to soft solid products (fracturing behaviour and exudation of fluid) as well as more liquid food systems (breakdown of starch by salivary amylase, saliva-induced droplet aggregation, deposition and retention of food material on the tongue surface).     

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied extensively. In this review an overview is given of interfacial properties of proteins at a mesoscopic scale and the effect of LMW surfactants (emulsifiers) on them. Properties addressed are the adsorbed amount, surface tension (reduction), network formation at interfaces and possible conformational changes during and after adsorption. Special attention is given to interfacial rheological behaviour of proteins at expanding and compressing interfaces, which simulate the behaviour in real emulsions and foams. It will be illustrated that information on interfacial rheological properties, protein conformation and interactions between adsorbed molecules can be obtained by changing experimental conditions. The relation between interfacial rheology and emulsion and foam stabilisation is subsequently addressed. It is concluded that there is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins. Real progress will only be possible if both are combined in an innovative way.     

Self-assembly of fatty acid-alkylboladiamine salts

Long-chain fatty acids are insoluble in aqueous solution and form crystal precipitates. It is then of particular importance to determine the physicochemical parameters allowing their dispersion in water to improve their bioavailability and their utilization as surfactants. Herein, we report a study on salt-free catanionic systems in aqueous solution made of mixtures between palmitic or stearic fatty acids and alkylboladiamines (Abd's) differing by their alkyl chain length. Phase contrast microscopy, solid-state NMR, Fourier transform infrared spectroscopy, and small-angle neutron scattering were used to characterize the phase behavior of these systems at molar ratio of fatty acid to Abd of 1 and 2. Whatever the Abd and the molar ratio, fatty acids were embedded at low temperature in a bilayer gel phase which crystallizes after a period of rest. At an equimolar ratio, the gel phases transited upon raising the temperature to an isotropic phase made of worm-like micelles except in the case of the ethylenediamine chain for which a lamellar fluid phase was observed. At a molar ratio of 2 and high temperature, fatty acids were embedded in a lamellar fluid phase which self-orients with its stacking axis perpendicular to the magnetic field. However, for a long alkylboladiamine such as spermine, worm-like micelles formed. The phase behavior at high temperature is discussed in terms of molecular volume.     

Semiconductor Quantum Dots as Components of Photoactive Supramolecular Architectures

Luminescent quantum dots (QDs) are colloidal semiconductor nanocrystals consisting of an inorganic core covered by a molecular layer of organic surfactants. Although QDs have been known for more than thirty years, they are still attracting the interest of researchers because of their unique size-tunable optical and electrical properties arising from quantum confinement. Moreover, the controlled decoration of the QD surface with suitable molecular species enables the rational design of inorganic-organic multicomponent architectures that can show a vast array of functionalities. This minireview highlights the recent progress in the use of surface-modified QDs – in particular, those based on cadmium chalcogenides – as supramolecular platforms for light-related applications such as optical sensing, triplet photosensitization, photocatalysis and phototherapy.     

Minimum Hydrotrope Concentration Behavior of Aqueous Solution of Sodium Salicylate in Presence of Additives

Hydrotropes are regaining importance in the currently blossoming field of self-organizing molecular systems. Their hydrophile-lipophile balance being on the higher side, their water solubility is significantly more than that of traditional surfactants, and, yet, they provide a sequestered niche or microenvironment for the solubilizate. Hydrotropes start aggregating at a certain concentration known as minimum hydrotrope concentration (MHC). The MHC values fall in the molar range because of which hydrotropes applications are reducing. In this article, the effect of various additives such as alcohols, electrolytes, surfactants, amines, and organic compounds on the behavior of sodium salicylate (NaSal) was investigated using viscosity measurement.     

Relaxation phenomena in monoglyceride films at the air–water interface

Monoglycerides are the most commonly used surfactants in the food industry in traditional food, low-fat products and instant foods. In this work we are essentially concerned with the study of the stability in monoglyceride monolayers (monopalmitin, monoolein and monolaurin) as a function of surface pressure (10 and 20 mN.m⁻¹) and aqueous phase pH (pH 5 and 7). Monolayer stability was determined in an automated Langmuir-type film balance at constant temperature (20 and 40°C). The rate of monolayer molecular loss increases with surface pressure, and is pH dependent. Molecular loss at the interface also depends on the lipid. In the discussion, special attention will be given to the effect of the hydrocarbon chain length and the presence of a double bond in the hydrocarbon chain. Monopalmitin monolayers are more stable than those of monoolein and monolaurin. Maximum instability was observed with monolaurin monolayers. Two kinds of experiment have been performed to analyse relaxation mechanisms. In one, the surface pressure is kept constant, and the area is measured as a function of time. In the second, the area is kept constant at monolayer collapse and the surface pressure decreases. This decrease is measured as a function of time. Various relaxation mechanisms, including monolayer molecular loss by dissolution and/or collapse, can be fitted to the results derived from these experiments.     

Studies of the rate of water evaporation through adsorption layers using drop shape analysis tensiometry

With modified measuring procedure and measuring cell design in the drop profile tensiometer PAT, it became possible to study the rate of water evaporation through adsorbed or spread surface layers. This method was employed to measure the rate of water evaporation from drops covered by adsorbed layers of some proteins and surfactants, in particular n-dodecanol. It was shown that the formation of dense (double or condensed) adsorbed layers of protein and the formation of 2D-condensed n-dodecanol layer decrease the water evaporation rate by 20-25% as compared with pure water. At the same time, the adsorbed layers of ordinary surfactants (sodium dodecyl sulfate and nonionic ethoxylated surfactant C(14)EO(8)) do not affect the water evaporation rate remarkably.     

Behavior of foods studied by thermal analysis: Introduction

In the investigation of foods by thermal analysis and calorimetric techniques, many physico-chemical effects can be observed in the temperature range between –50 and 300°C. These thermal phenomena may be either endothermic, such as melting, gelatinization, denaturation, evaporation or exothermic, such as crystallization, oxydation, fermentation. Glass transitions are observed as a shift in the base line; this information, associated with water content and water activity determinations, is of particular interest in relation to storage of food powders but also for gas retention in powders foreseen to foam when dissolved.The thermal behavior of foods strongly depends on their composition; we therefore present first the thermal characteristics of the major food constituents: carbohydrates, lipids, proteins, water and then of raw and reconstituted food.This revised version was published online in November 2005 with corrections to the Cover Date.     

Interfacial rheology of food emulsifiers and proteins

The scientific literature from 1997 (inclusive) to the present on the interfacial rheology of emulsifiers and proteins of relevance to food has been reviewed. Both shear and dilatational rheology of oil–water and air–water interfaces have been covered and the main factors affecting interfacial rheology have been tabulated. Special attention is paid to: the sensitivity of interfacial rheology to film composition and structure; the growing viewpoint of treating proteins films as a two-dimensional gel state; recent theoretical modelling of interfacial rheological effects; those few publications that attempt to relate interfacial rheology to bulk stability. It is concluded that there have been few major advances in the last 4 or 5 years, but the heterogeneity of such adsorbed films seems to be better recognised, both spatially and rheologically, with the challenge remaining to connect this picture to the stability of the corresponding bulk systems.     

Explanations for water whitening in secondary dispersion and emulsion polymer films

The loss of optical transparency when polymer films are immersed in water, which is called “water whitening,” severely limits their use as clear barrier coatings. It is found that this problem is particularly acute in films deposited from polymers synthesized via emulsion polymerization using surfactants. Water whitening is less severe in secondary dispersion (SD) polymers, which are made by dispersing solution polymers in water without the use of surfactants. NMR relaxometry in combination with optical transmission analysis and electron microscopy reveal that some of the water sorbed in emulsion polymer films is contained within nanosized “pockets” or bubbles that scatter light. In contrast, the water in SD polymer films is mainly confined at particle interfaces, where it scatters light less strongly and its molecular mobility is reduced. The addition of surfactant to a SD creates a periodic structure that displays a stop band in the optical transmission. The total amount of sorbed water is not a good indicator of polymers prone to water whitening. Instead, the particular locations of the water within the film must be considered. Both the amount of water and the size of the local water regions (as are probed by NMR relaxometry) are found to determine water whitening. © 2016 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2016 , 54, 1658–1674     

Emerging dynamics in surfactant-based liquid mixtures: octanoic acid/bis(2-ethylhexyl) amine systems

This work focuses on the dynamic phenomena emerging in self-assembled transient intermolecular networks formed when two different surfactants are mixed. In particular, the relaxation processes in liquid mixtures composed by bis(2-ethylhexyl)amine (BEEA) and octanoic acid (OA) in the whole composition range has been investigated by dielectric spectroscopy and Brillouin spectroscopy. A thorough analysis of all the experimental data consistently suggests that, mainly driven by acid-base interactions arising when the two surfactants are mixed, supra-molecular aggregates formation causes the slowing down of molecular dynamics. This, in turn, reflects to longer-range relaxations. These changes have been found to be composition-dependent, involving strong departures of the mixture physico-chemical properties from an ideal behaviour, and reflecting the structural and dynamical features of local structures. In particular, the peculiar dynamic processes occurring in these local inter-molecular structures, have been found to be the factors responsible for the observed and quite surprising increase of direct-current conductivity which occurs when two different (and pretty non-conductive) surfactants are mixed. The discovery can be used not only to design novel materials for application purposes but also to shed more light on the basic principles regulating charge migration in structured liquid systems.     

Polymeric Surfactants and Emerging Alternatives used in the Demulsification of Produced Water: A Review

Stable emulsions are frequently encountered in oil production and cause a series of environmental and operational issues. Chemical demulsification is widely used for the separation of oil from water or removal of water from oil. The chemicals used in the demulsification process have a strong affinity to the oil-water interface. This review presents the various types of chemical demulsifiers used for the demulsification of water-in-oil and oil-in-water emulsions. The review covers the relevant properties of polymeric surfactants such as polyether, dendrimers, and natural biodegradable polymeric surfactants. In addition, emerging alternatives like nanoparticles-based demulsifiers and ionic liquids are also reviewed. The factors affecting the demulsification efficiency of these demulsifiers and structure-property relationships are discussed. Copolymers with high hydrophilic content and molecular weight are more efficient demulsifiers. Similarly, the position isomerism (same carbon skeleton and functional groups but a different location of functional groups) strongly affects the HLB and demulsification performance. Generally, dendrimers show better performance compared to linear polymeric surfactants due to their relatively higher interfacial activity, better penetrability, and a larger number of reactive terminal groups. Techniques used to evaluate the performance of demulsifiers are also covered. The review also highlights the current developments and future prospects of chemical demulsifiers.     

Construction of chlorophyll assemblies based on zinc complexes of triazole–chlorin conjugates

A series of triazole–chlorin conjugates were prepared by Huisgen reactions of a C3–ethynylated chlorophyll derivative with azido compounds. Dimerization behaviour of their zinc complexes was investigated based on UV–vis, circular dichroism, and ¹H NMR spectroscopies as well as molecular modelling calculation.     

杂双子表面活性剂的研究进展

分子结构对称的gemini 表面活性剂是通过联接链将两个相同头基和相同烷烃链的普通表面活性剂在头基或靠近头基处以化学键方式联接在一起,这种表面活性剂产生了新颖且复杂的自组织行为,引起人们的高度关注。但由于合成上的困难,迄今为止较少研究分子结构不对称的gemini 表面活性剂(又称为杂双子表面活性剂,heterogemini surfactant) 。初步研究显示heterogeminis 在分子自组织过程中具有更多可调控的分子结构因素,获得了某些新颖的结果,例如明显增大了自组织过程的焓驱动力,正-负离子头基分子构成了无反离子的体系,长-短烷烃主链分子成功地将形成的囊泡串接起来等。本文综述当前的研究进展,并提出某些潜在的研究意义。