Effect of Coconut Protein and Xanthan Gum,Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface

We report on our study of the interactions between coconut protein extracted from coconut meat and three hydrocolloids (gelatin, xanthan gum, and soybean polysaccharide) and their interfacial adsorption and emulsification properties. We used Zeta potential, fluorescence spectroscopy scanning and ITC to investigate the interactions between a fixed concentration (1%) of coconut protein and varying concentrations of hydrocolloid. Through the interfacial tension and interfacial viscoelasticity, the interfacial properties of the hydrocolloid and coconut protein composite solution were explored. The physical stability of the corresponding emulsion is predicted through microstructure and stability analysis. Xanthan gum forms a flocculent complex with coconut protein under acidic conditions. Soy polysaccharides specifically bind to coconut protein. Under acidic conditions, this complex is stabilized through the steric hindrance of soy polysaccharides. Due to gelatin-coconut protein interactions, the isoelectric point of this complex changes. The interfacial tension results show that as time increases, the interfacial tensions of the three composite solutions decrease. The increase in the concentration of xanthan gum makes the interfacial tension decrease first and then increase. The addition of soybean polysaccharides reduces the interfacial tension of coconut protein. The addition of xanthan gum forms a stronger elastic interface film. Emulsion characterization showed that the gelatin-added system showed better stability. However, the addition of xanthan gum caused stratification quickly, and the addition of soybean polysaccharides also led to instability because the addition of polysaccharides led to a decrease in thermodynamic compatibility. This research lays the foundation for future research into coconut milk production technology.     

Comparative study of thermal degradation behavior of graft copolymers of polysaccharides and vinyl monomers

The thermal degradation of graft copolymers of both polysaccharides (guar gum and xanthan gum) showed gradual decrease in mass loss. Pure guar gum degraded about 95% but pure xanthan gum degraded about 76% up to 1173.15 K, while graft copolymers of guar gum and xanthan gum degraded only 65–76% up to 1173.15 K. Acrylic acid grafted guar gum and xanthan gum showing two-step degradation with formation of anhydride and ketonic linkage during heating, same pattern of degradation was found for xanthan gum-g-methacrylic acid. Guar gum-g-acrylamide degraded in single step and xanthan gum-g-acrylamide started to degrade above 448.15 K and it is a two-stage process and imparts thermal stability due to the formation of imide linkage with evolution NH₃. Guar gum-g-methacrylamide degraded in three steps due to the loss of NH₃ and CO₂ successively. 4-vinyl pyridine grafted both polysaccharides show single step degradation due to loss of pyridine pendent. N-vinyl formamide grafted guar gum and xanthan gum started to degrade at about 427.15 K, showed two-stage degradation process with the evolution of CO and NH₃ molecules while guar gum-g-(N-vinyl-2-pyrrolidone) degraded into two steps by the loss of pyrrolidone nucleus. Gum-g-2-acrylamido-2-methyl-1-propane sulfonic acid (AMPS) showed two-step degradation processes in two successive degradation steps, while xanthan gum-g-AMPS has started degradation at about 427.15 K and completed in five degradation steps. Overall, it was found that the grafted polysaccharides are thermally more stable than pure polysaccharides.     

碳氟-碳氢表面活性剂混合水溶液在油面上铺展

本文研究RfCONH(CH2)3N(C2H5)2CH3I/CnH2n 1,COONa及RfCOONa/CmH2m 1N(CH3)3Br(Rf=F[CF(CF3)CF2O]2CF(CF3);n=7,8.11,13;m=8,10,12)两类正，负离子碳氟－碳氢表面活性剂混合水溶液在油面上的铺展及对油面的密封性能。研究表明在碳氟表面活性剂中加入异电性碳氢表面活性剂可大大降低碳氟表面活性剂水溶液的铺展浓度，也可使一些因素表面张力较高而不能铺展的碳氟表面活性剂水溶液在油面上铺展。在碳氟表面活性剂中加入异电性碳氢表面活性剂可提高水膜对油面的密封性。若在混合表面活性剂中加入黄原胶，水膜的密封性能更好。     

Comparative study on the interaction of DNA with three different kinds of surfactants and the formation of multilayer films

The interactions between double-stranded DNA (dsDNA) and three different kinds of surfactants, i.e., cationic, anionic, and nonionic surfactants, were investigated by cyclic voltammetry, electrochemical impedance spectroscopy and UV-vis spectroscopy. Multilayer films composed of DNA and surfactants were prepared at gold electrode by electrostatic or hydrophobic interactions. It was found that the cationic surfactant, CTAB, can bind to DNA by electrostatic interaction, and the electron transfer resistance of CTAB-DNA complex film increases first and then decreases with CTAB concentration. The anionic surfactant, LAS, can bind to DNA but by hydrophobic interaction, and the electron transfer resistance of the complex film keeps decreasing with LAS concentration. Nonionic surfactants can also directly bind to DNA by hydrophobic interaction. All the three different kinds of surfactants can form multilayer films with DNA on the electrode surface. The chemical structure of DNA keeps unchanged during interacting with these surfactants. The binding modes of DNA with these three different kinds of surfactants were also deduced.     

Surfactant head group and concentration influence on structure and dynamics of gellan gum hydrogels: Crossover from stretched to compressed exponential

In the present study, we have investigated the effects of surfactant addition on the structure and dynamics of gellan gum hydrogels. A strong interaction is seen between gellan gum and oppositely charged cationic surfactant, hexadecyltrimethylammonium bromide (CTAB) whereas rather weak or minimal interactions are observed when either anionic surfactant, sodium dodecylsulfate (SDS), or nonionic surfactant, Triton X-100 is added to the system. The dynamics of the hydrogels was studied, using dynamic light scattering measurements and the heterodyne method was used for data evaluation. The correlation function of parent hydrogel was fitted with a stretched exponential function, while a single plus stretched exponential function was employed to study the dynamics of hydrogel with surfactants and the corresponding relaxation times were appropriately analyzed. An interesting crossover from stretched to compressed exponential was seen when CTAB was added beyond critical micellar concentration to the system, which was not evidenced for the other two surfactants. Ensemble averaged intensity was also analyzed and the general picture that emerges is that the oppositely charged surfactant has the strongest ability to form large associations as oppose to nonionic and like-charged surfactants. The rheological measurements were carried out to determine the elastic response of the gels over a wide range of frequencies. It was seen that the elastic modulus was dependent on both the surfactant concentration and type. Cationic surfactant increased the elastic modulus markedly as opposed to the nonionic and anionic surfactants. These results may have implications for the use of polymer surfactant systems as potential products.     

Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.     

New polysaccharide-g-polyacrylonitrile copolymers: synthesis and thermal characterization

Various natural and modified polysaccharides (i.e. arabic gum, tragacanth gum, xanthan gum, sodium alginate, chitosan, sodium carboxymethyl cellulose, hydroxyethyl cellulose, methyl cellulose) were modified using ceric-initiated graft polymerization of acrylonitrile under inert atmosphere. Grafting was confirmed using spectral (FT-IR) proofs. The grafting parameters were determined by conventional methods. Thermal characteristics of the homopolymer-free copolymers were studied using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) under nitrogen atmosphere. The major thermal transitions as well as the activation energy of the major decomposition stages were investigated. The polyacrylonitrile (PAN)-grafted polysaccharides were recognized to be thermally stable more than the corresponding non-grafted substrates, although they begin to decompose at relatively lower temperatures than the non-grafted counterparts. Copyright © 2003 John Wiley & Sons, Ltd.     

Investigational Studies on Highly Purified Fenugreek Gum as Emulsifying Agent

In this study, highly purified galactomannan containing fenugreek gum was isolated by newly reported method and investigated for its surface and emulsification property. Comparative studies were carried out with other galactomannan containing natural emulsifiers like locust bean gum, guar gum, and non-galactomannan anionic xanthan gum. The results revealed that highly purified fenugreek gum has better surface and interfacial tension reducing property among all gums used in this study. Emulsion prepared with 0.6% highly purified fenugreek gum showed greater reduction in droplets size with greater surface area compared to guar gum, locust bean gum, and xanthan gum emulsion. Zeta potential values indicated that highly purified fenugreek gum emulsion showed greater repulsive forces and was able to form more stable emulsion compared to other gums. No coalescence or phase separation was observed during storage.      

PROTEINS AND ANIONIC POLYSACCHARIDES AS STABILIZERS OP 0/W EMULSIONS

The possibilities of stabilizing emulsions by means of proteins and polysaccharides have been discussed. It is shown that the use of anionic polysaccharides makes it possible to increase considerably the stability of protein-containing emulsions. The developed methods of stabilizing emulsions by means of anionic polysaccharides are protein-universal and useful for the preparation of emulsions based on phases of different polarity. The use of these methods allows to avoid the use of low-molecular surfactants for the preparation of protein-containing C/W emulsions.     

Effect of Xanthan Gum on the Performance of Aqueous Film-Forming Foam

Solution properties of aqueous film-forming foam (AFFF) formulations containing different xanthan gum contents were investigated first by varying the mass fraction of xanthan gum in the range of 0.1–0.5%. Foam properties and fire-extinguishing performance of the AFFF formulations were then evaluated. Results indicated that xanthan gum content slightly affected surface tension of foam solutions. However, xanthan gum significantly affected viscosity of AFFF concentrates. Foaming of the AFFF formulations was hardly affected by xanthan gum, but foam stability of the compounds was obviously enhanced with the addition of xanthan gum. Optimal xanthan gum content was determined as 0.3%, which resulted in the shortest 90% control time and fire extinguishment time. Burnback time of foams increased with the addition of xanthan gum because of the enhanced foam stability.     

Interaction between β‐Cyclodextrin and Mixed Cationic‐Anionic Surfactants (2): Aggregation Behavior

The interactions between β‐cyclodextrin (β‐CD) and the mixtures of cationic‐anionic surfactants in the aqueous solution were investigated by surface tension, rheology, and dynamic light scattering measurements. It was shown that the key‐lock interactions between β‐CD and mixed cationic‐anionic surfactants were stronger than the electrostatic/hydrophobic interactions between cationic and anionic surfactants. The inclusion of β‐CD to surfactants could destroy the ion‐pair and aggregates of cationic‐anionic surfactants, and even inhibited the precipitation of the mixed cationic‐anionic surfactants. Furthermore, the inclusion of β‐CD to surfactants could also destroy the hydrogen bond between β‐CD molecules, inducing the disassociation of the aggregation formed by β‐CD themselves.     

Synergistic effect of mixed anionic and cationic surfactant systems on the interfacial tension of crude oil-water and enhanced oil recovery

Surfactant based enhanced oil recovery (EOR) is an interesting area of research for several petroleum researchers. In the present work, individual and mixed systems of anionic and cationic surfactants consisting of sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB) in different molar ratios were tested for their synergistic effect on the crude oil-water interfacial tension (IFT) and enhanced oil recovery performance. The combination of these two surfactant systems showed a higher surface activity as compared to individual surfactants. The effect of mixed surfactant systems on the IFT and critical micellar concentration (CMC) is strongly depends on molar ratios of the two surfactant. Much lower CMC values were observed in case of mixed surfactant systems prepared at different molar ratios as compared to individual surfactant systems. The lowest CMC value was found when the molar concentration of SDS was higher than the CTAB. When the individual and mixed surfacant systems were tested for EOR performance through flooding experiments, higher ultimate oil recovery was obtained from mixed surfactant flooding compared to individual surfactants. Combination of SDS and CTAB or probably other anionic-cationic surfactants show synergism with substantial ability to reduce crude oil water IFT and can be a promising EOR method.     

Hydrogels in aqueous phases of polyvinylalcohol (PVA), surfactants and clay minerals

Aqueous solutions of synthetic clay minerals have been studied in the presence of surfactants and water-soluble polyvinylalcohol (PVA). The PVAs (PVA 1, PVA 2) had a molecular weight of about 10⁵ Dalton and a degree of hydrolysis of 82%. The PVA-samples were surface active and lowered the surface tension to 43 mN/m. As a consequence of their amphiphilic nature the PVA molecules bind strongly to clay mineral particles. On saturation the clay mineral particles adsorb the fivefold weight of PVA of their own weight. It is concluded that the thickness of the adsorbed layers on both sides of the clay mineral is in the range of the hydrodynamic diameter of the PVA-coils in the bulk phase.When the clay mineral particles are not saturated with PVA, they act as cross-linking agents for the PVA. The whole systems are physically cross-linked and assume gel-like properties. Rheological measurements show that samples behave like soft matter with a yield stress value. All of them have a frequency independent storage modulus which is an order of magnitude larger than the loss modulus. The hydrogels become stronger as PVA concentration increases.Small amounts of cationic surfactants bind on the clay mineral. The interface of the clay mineral becomes more hydrophobic and the binding of the PVA on the clay mineral is strengthened. With rising concentration of the surfactant the surfactant molecules bind on PVA and the PVA becomes hydrophilic. As a consequence the PVA can no longer bind on the clay mineral and the gels transform to viscous and turbid solutions. Small amounts of cationic surfactants therefore stiffen the hydrogels while larger amounts cause phase separation and a solution with low viscosity. Anionic surfactants like SDS do not bind on the clay mineral, but strongly on the PVA. With increasing SDS concentration, the hydrogels become stiffer at first but thereafter they break and transform to viscous fluids.In PVA-solutions without the clay minerals both cationic and anionic surfactants bind to the PVAs in the aqueous solution. With increasing concentration of surfactant, the viscosities of the solutions pass over a maximum. In this respect the PVAs behave like hydrophobically modified water soluble polymers. The surfactants bind to the hydrophobic microdomain and thereby crosslink the polymer molecules. On saturation the polyvinyl alcohol with anionic surfactant become hydrophilic and the network character disappears to a certain extent.     

几种表面活性剂与DNA的相互作用

用循环伏安、紫外－可见光谱和交流阻抗等方法，以电活性小分子亚甲基蓝（ MB）为探针，研究了几种表面活性剂与DNA的相互作用。研究发现，阴离子、阳离 子和非离子表面活性剂均可通过疏水和静电作用与固定在电极表面的DNA分子结合 ，改变电极表面DNA的状态，进而影响电活性小分子的电化学行为。阴离子表面活 性剂与DNA之间以静电排斥为主，也有部分疏水性结合，它使MB的氧化还原峰峰电 流减小。阳离子表面活性剂十六烷基三甲基溴化铵、十二烷基三甲基氯化铵均在一 定浓度范围内对MB的电化学响应有增敏作用，而代十六烷基吡啶、溴代十八烷基吡 啶表现出抑制效应，它们与DNA间既有疏水性作用，也有静电吸引。非离子表面活 性剂与DNA的结合较弱，其主要是通过改变溶液的性质（如粘度、极性和介电常数 等）影响DNA的构象，从而导致MB电化学参数的微弱变化。此外，表面活性剂疏水 链的长短及极性头基的大小对作用过程也有一定影响。     

Investigation of Adsorption of Xanthan Gum on Enamel by Tapping Mode Atomic Force Microscopy

By using tapping mode atomic force microscopy (TMAFM), a polymer layer was found on the enamel surface after the exposure to xanthan gum solutions. The layer thickness is closely related to the exposure time and the concentration of xanthan gum solution. The thickness data were evaluated by a Kruskal-Wallis test and Box-Whisker Plot at a 95% confidence level (p＜0. 05), and a statistically significant difference among the thickness data groups was demonstrated. After the exposure to 1000, 400, 100 mg/L xanthan gum solutions, the mean of layer thickness at the adsorption equilibrium is in the ranges of 103.5--122.06,82.4--88.94 and 45. 27--55.55 nm, respectively. This phenomenon suggests that the viscosity modifying a-gents in the beverage might be adsorbed on the enamel surface during consumption, which may form a barrier that can protect the enamel from being attacked by acid and therefore reduce dental erosion.     

Interaction of gums (guar, carboxymethylhydroxypropyl guar, diutan, and xanthan) with surfactants (DTAB, CTAB, and TX-100) in aqueous medium

The interaction of surfactants dodecyltrimethylammonium bromide (DTAB), cetyltrimethylammonium bromide (CTAB), and p-tert-octylphenoxypolyoxyethylene (9.5) ether (TX-100) with guar (Gr), carboxymethylhydroxypropyl guar (CMHPG), diutan (Dn), and xanthan (Xn) gums has been studied employing conductometry, tensiometry, microcalorimetry, viscometry, and atomic force microscopy (AFM) techniques. Both weak and strong interactions were observed. CTAB interacted stronger than DTAB with the gums. The surfactant-gum interaction process was enhanced by the presence of borate ions in the solution; the borate ion itself also manifested interaction with the surfactants comparable with that of water-soluble polymers polyvinyl alcohol, polyoxyethylene, and so forth. Viscometric results supported configurational changes of the gum molecules by interaction with surfactants. The geometry of the pure gums and their CTAB interacted products in the dried states was ascertained from AFM measurements; spherical and prolate shapes were observed for pure gums, and distorted states were observed for their surfactant complexed species. Detailed topological features of these entities were ascertained.     

Hydrophobically Modified Polyelectrolytes: V. Interaction of Fluorocarbon Modified Poly (acrylic acid) with Various Added Surfactants

The interactions between fluorocarbon‐modified poly (sodium acrylate) and various kinds of added surfactants have been studied by means of viscometric measurement. Association behavior was found in both hydrogenated and fluorinated anionic, nonionic and cationic surfactants. Among them, the interactions between fluorocarbon‐modified poly (sodium acrylate) and cationic surfactants are the strongest, owing to the cooperation of both electrostatic attractions and hydrophobic associations. The anionic surfactants have the weakest effects on the solution properties because of the existence of unfavorable electrostatic repulsion. The hydrophobic interactions between copolymers and fluorinated surfactants are much stronger than those between copolymers and hydrogenated surfactants.     

Alpha-Lactalbumin is unfolded by all classes of surfactants but by different mechanisms

We show that all four classes of surfactants (anionic, cationic, non-ionic, and zwitterionic) denature alpha-lactalbumin (alphaLA), making alphaLA an excellent model system to compare their denaturation mechanisms. This involves at least two steps in all surfactants but is more complex in charged surfactants due to their strong binding properties. At very low concentrations, charged surfactants bind specifically as monomers, but the first denaturation process only sets in when 4-10 surfactant molecules are bound to form clusters on the protein surface and is followed by a second loss of structure as 20-25 surfactant molecules are bound. Sub-micellar interactions can be modeled as simple independent binding at multiple sites which does not achieve saturation before micelle formation sets in. In contrast, no specific sub-micellar surfactant binding is detected by calorimetry in the presence of zwitterionic and non-ionic surfactants, and denaturation only occurs around the cmc. Unfolding rates are very rapid in charged surfactants and reach a similar plateau level around the cmc, indicating that monomers and micelles operate on a mutually exclusive basis. In contrast, unfolding occurs slowly in zwitterionic and non-ionic surfactants and the rate increases with the cmc, suggesting that monomers cooperate with micelles in denaturation.     

Rheological and swelling behavior of semi‐interpenetrating networks of polyacrylamide and scleroglucan

Preparation and characterization of novel semi‐interpenetrating polymer network (semi‐IPN) hydrogels based on partially hydrolyzed polyacrylamide (HPAM) and scleroglucan solution crosslinked with chromium triacetate are described. Effects of scleroglucan concentration on the gelation process and swelling behavior of synthesized hydrogels in different media were investigated using dynamic rheometery and swelling tests, respectively. Oscillatory shear rheology showed that the limiting storage modulus of the semi‐IPN gels increased with increase in scleroglucan concentration. It was also found that the viscous energy dissipating properties of the semi‐IPN gels decreased with increase in the crosslinker concentration of the gelation system. In addition, the loss factor slightly decreased by increasing the scleroglucan content, indicating that the viscous properties of this gelling system decreased more than its elastic properties. The swelling tests showed that the equilibrium swelling ratio (ESR) of the semi‐IPN networks decreased with increase in scleroglucan content, due to the decrease of ionic groups of polyelectrolyte hydrogel. However, the semi‐IPN gels showed lower salt sensitivity in synthetic oil reservoir water as compared with HPAM gels. Therefore, these semi‐IPN hydrogels may be considered potentially good candidates for enhanced oil recovery (EOR) applications. Copyright © 2009 John Wiley & Sons, Ltd.     

黄原胶水凝胶的分子网络模型

本文结合二次采油中作为压裂液的黄原胶水凝胶,从其成胶机理着手分析,以Carreau-Bird模型为基点,在分子网络模型中引进了吸附反应动力学项以及计及流体触变性质的函数f(t),并把自由链、迷向链及破碎网络对应力的贡献模拟成牛顿性,从而导出本构方程。方程中的参数值由凝胶的粘弹性性质及非线性物质函数决定,用有约束的优化方法进行优化后得到,模型计算的结果与实验数据大致相符。