Emulsification and Foaming Properties of Hydrophobically Modified Gelatin

Surface active gelatins were formed by covalent attachment of hydrophobic groups to gelatin molecules by reactingN-hydroxysuccinimide esters of various fatty acids (C₄–C₁₆) with the lysine groups. The surface activity was evaluated by emulsification and foaming properties, and by adsorption at the oil–water interface. It was found that, in general, the modified gelatins are more surface active than the native gelatin. The increase in hydrophobic chain length and the number of attached alkyl chains per gelatin molecule leads to a decrease in the emulsion droplet's size and to more stable emulsions. Adsorption isotherms, at the o/w interface, show much higher surface concentration, at saturation, of the modified gelatin than the native gelatin. The modified gelatins also have high foaming ability and a high foam stability, while the maximal foam activity is obtained by the C₈modified gelatin. The foaming properties of the surface-active gelatins were also compared to that of sodium dodecyl sulfate (SDS) and it was found that below the CMC of SDS, both foam activity and stability were higher for the modified gelatins. On the other hand, above the CMC the foam activity of SDS was higher, but the foam stability was lower than for C₈–C₁₆-modified gelatins.     

Improved in Vitro Permeation of Nabumetone across Rat Skin from 1‐O‐Alkylglycerol/Lecithin Stabilized o/w Nanoemulsions

In vitro permeation of nabumetone across rat skin from nanoemulsions of soybean oil in 2.5% aqueous glycerol stabilized with a blend of lecithin and 1‐O‐alkylglycerol (C₁₀, C₁₂, C₁₄, or C₁₆ chain length) was studied. The mean droplet size of the emulsions was in the range of 214 to 280 nm. 1‐O‐Alkylglycerol stabilized emulsions showed significant enhancement in permeation of nabumetone. This enhancement is attributed to the interaction of 1‐O‐alkylglycerol with the skin lipids, fluidizing the lipid matrix and bringing about disordering effect. The extent of interaction appears to depend on chain length of 1‐O‐alkylglycerol. 1‐O‐Decylglycerol stabilized emulsion showed highest flux in the first four hours and did not exhibit any lag time. The other emulsions showed increase in lag time with increase in the chain length of 1‐O‐alkylglycerol. Control nabumetone solution exhibited highest overall flux, but it showed lower flux than nanoemulsions stabilized by 1‐O‐decylglycerol for the initial four hours and a significantly higher flux thereafter. This appears to be due to slow extraction of skin lipid by the solvent action of control solution and consequent permeabilization of the skin.     

Comparison of various types of stationary phases in non-aqueous reversed-phase high-performance liquid chromatography–mass spectrometry of glycerolipids in blackcurrant oil and its enzymatic hydrolysis mixture

The selection of column packing during the development of high-performance liquid chromatography method is a crucial step to achieve sufficient chromatographic resolution of analyzed species in complex mixtures. Various stationary phases are tested in this paper for the analysis of complex mixture of triacylglycerols (TGs) in blackcurrant oil using non-aqueous reversed-phase (NARP) system with acetonitrile–2-propanol mobile phase. Conventional C₁₈ column in the total length of 45 cm is used for the separation of TGs according to their equivalent carbon number, the number and positions of double bonds and acyl chain lengths. The separation of TGs and their more polar hydrolysis products after the partial enzymatic hydrolysis of blackcurrant oil in one chromatographic run is achieved using conventional C₁₈ column. Retention times of TGs are reduced almost 10 times without the loss of the chromatographic resolution using ultra high-performance liquid chromatography with 1.7 μm C₁₈ particles. The separation in NARP system on C₃₀ column shows an unusual phenomenon, because the retention order of TGs changes depending on the column temperature, which is reported for the first time. The commercial monolithic column modified with C₁₈ is used for the fast analysis of TGs to increase the sample throughput but at cost of low resolution.     

Applicability of the critical-chromatography concept to analysis of proteins: Dependence of retention times on the sequence of amino acid residues in a chain

The BioLCCC model of the chromatographic separation of biomacromolecules, which involves the concepts of the critical chromatography of polymers, is used to describe the experimental data on the separation of proteins on different chromatographic systems. Using phenomenological parameters, i.e., effective adsorption energies of amino acid residues, we predict the effect of the sequence of these residues in the chain on retention times of proteins for reversed phases of different types (C₄, C₈, C₁₈) in the gradient of a water-acetonitrile binary solvent. It is shown that, in general, the BioLCCC model correctly represents experimental data on the separation of proteins and makes it possible to quantitatively determine the effect of the sequence of amino acid residues on the separation. We show the limits of applicability of the model and explain the universal linear dependence that relates the retention volume and the logarithm of chain length that is observed in the chromatography of peptides and proteins.     

Protein separation on a polar-copolymerized C<Subscript>8</Subscript> stationary phase

A novel polar-copolymerized C₈ stationary phase composed of octyl and chloropropyl (C₈-C₃Cl)-bonded silica has been developed for protein separation. Separation of standard proteins on this homemade column was investigated and compared with separation on a Waters Symmetry 300 C₄ column. Results indicated that the chromatographic performance of the homemade column in the separation of proteins was excellent. The new polar copolymerized C₈ stationary phase enabled glycoprotein separation with good resolution and reproducibility. It was also used for purification of ovalbumin glycoprotein in order to improve identification of the protein.     

Boosting the stability of protein emulsions by the synergistic use of proteins and clays

The preparation and the properties of high-pressure emulsions based on five different proteins are reported. As proteins, we used the well-studied bovine serum albumin (BSA), a biotechnical produced hydrophobin called H Star Protein B? (HPB), a protein isolate from soybeans, a wheat protein isolate (Plantasol W), and a commercially available yeast extract. All emulsions were characterized by visual appearance, light microscopy, conductivity, and rheological measurements. Beside the emulsion based on soy protein isolate, all other samples showed phase separation under the used conditions (0.5 wt.% protein; 50 wt.% oil). Plantasol W and yeast extract formed the most unstable emulsions showing typical instability processes like coalescence. Gel-like properties have been observed for emulsions based on BSA, soy protein isolate, and HPB. The same proteins were also used to stabilize emulsions after their adsorption on clay particles. Interestingly, all emulsions had gel-like properties with a yield stress value and were stable to the used conditions. It is concluded that the gel character results from the stickiness of the protein covered oil droplets and is independent from the used protein type. The proteins which are adsorbed on the oil droplets can still interact and bind to proteins on other oil droplets.     

Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures

Oil-in-water emulsions based on 10% milk protein preparation, 0.3% mono-di-glycerides (MDG) and 8% vegetable oil were prepared for models typifying ice cream formulations. Two MDG (saturated and partially unsaturated) and four fats (oleic oil, hydrogenated and refined coconut oils, refined palm oil) were chosen to investigate the interactions occurring between the oil phase, the MDG and the milk proteins. Influence of temperature (4 °C) and ageing (24 h at 4 °C) was also tested. The emulsions were characterized for protein desorption, particle size distribution and rheological properties. The dynamic surface activity of the milk proteins and the MDG at the oil-water interface was also determined. At 20 °C, emulsions were mostly stabilized by proteins although the protein load at the globule surface strongly depended on the emulsifier and the oil phase natures. A displacement of the proteins adsorbed at the oil droplet interface by the lipid surfactant was a consequence of the temperature decrease and/or ageing step, suggesting a disruption of the interfacial protein interactions. This disruption was more or less marked depending on the physicochemical characteristics of the surfactant and the oil used (amount of crystallized matter, fatty acid chain length and unsaturation degree). In parallel, the variation of the apparent viscosity of the various emulsions upon temperature was well correlated with the solid fat content. On the whole, the results obtained suggested that not only the surfactant molecules, i.e. emulsifiers and proteins, but also the fat used in the emulsion formulation participated in the development of the interface characteristics and rheological properties.     

Mesomorphic and fluorescence properties of methyl 4-(4-alkoxystyryl)benzoates

A series of methyl 4-(4-alkoxystyryl)benzoates was synthesised and studied for liquid crystalline and fluorescence properties. The peculiarity of the reaction scheme involved condensation between 4-alkoxybenzaldehyde and 4-(methoxycarbonyl)benzyltriphenyl phosphonium bromide in dichloromethane without any phase separation. The compounds were found thermally stable up to 200°C. The banded or arced focal-conic fan texture of CrE phase was exhibited on cooling the compounds (with chain length > C₄) below the SmA phase. It was observed that increasing chain length up to C₁₀ enhances mesophase stability. No LC behaviour was manifested by small (up to C₃) and branched small chain (up to C₄) members of the series.     

Effect of Inorganic Solids,Wax to Asphaltene Ratio,and Water Cut on the Stability of Water-in-Crude Oil Emulsions

The formation of stable water-in-crude oil emulsions during petroleum production and refinery may create sever and costly separation problems. It is very important to understand the mechanism and factors contributing to the formation and stabilization of such emulsions for both great economic and environmental development. This article investigates some of the factors controlling the stability of water-in-crude oil emulsions formed in Burgan oil field in Kuwait. Water-in-crude oil emulsion samples collected from Burgan oil filed have been used to separate asphaltenes, resins, waxes, and crude oil fractions. These fractions were used to prepare emulsion samples to study the effect of solid particles (Fe₃O₄) on the stability of emulsions samples. Results indicate that high solid content lead to higher degree of emulsion stability. Stability of emulsion samples under various waxes to asphaltenes (W/A) ratios have also been tested. These tests showed that at low W/A content, the emulsions were very stable. While at a wax to asphaltene ratio above 1 to 1, the addition of wax reduced emulsion stability. Stability of emulsion samples with varying amount of water cut has also been investigated. Results indicated that stability and hence viscosity of emulsion increases as a function of increasing the water cut until it reaches the inversion point where a sharp decline in viscosity takes place. This inversion point was found to be approximately at 50% water cut for the crude oils considered in this study.     

Development and evaluation of gas and liquid chromatographic methods for the analysis of fatty amines

In contrast to the plethora of publications on the separation of fatty acids, analogous studies involving fatty amines are scarce. A recently introduced ionic‐liquid‐based capillary column for GC was used to separate trifluoroacetylated fatty amines focusing on the analysis of a commercial sample. Using the ionic liquid column (isothermal mode at 200°C) it was possible to separate linear primary fatty amines from C₁₂ to C₂₂ chain length in less 25 min with MS identification. The log of the amine retention factors are linearly related to the alkyl chain length with a methylene selectivity of 0.117 kcal/mol for the saturated amines and 0.128 kcal/mol for the mono‐unsaturated amines. The sp² selectivity for unsaturated fatty amines also could be calculated as 0.107 kcal/mol for the ionic liquid column. The commercial sample was quantified by GC with flame ionization detection (FID). An LC method also was developed with a reversed phase gradient separation using acetonitrile/formate buffer mobile phases and ESI‐MS detection. Native amines could be detected and identified by their single ion monitoring chromatograms even when partial coelution was observed. The analysis of the commercial sample returned results coherent with those obtained by GC–FID and with the manufacturer's data.     

Thermo‐Driven Controllable Emulsion Separation by a Polymer‐Decorated Membrane with Switchable Wettability

A thermoresponsive Poly(N‐isopropylacrylamide) (PNIPAAm)‐modified nylon membrane was fabricated via hydrothermal route. Combining rough structure, proper pore size, and thermoresponsive wettability, the membrane can separate at least 16 types of stabilized oil‐in‐water and water‐in‐oil emulsions at different temperatures. Below the LCST (ca. 25 °C), the material exhibits hydrophilicity and underwater superoleophobicity, which can be used for the separation of various kinds of oil‐in‐water emulsions. Above the LCST (ca. 45 °C), the membrane shows the opposite property with high hydrophobicity and superoleophilicity, and it can then separate stabilized water‐in‐oil emulsions. The material exhibits excellent recyclability and high separation efficiency for various kinds of emulsions and the hydrothermal method is facile and low‐cost. The membrane shows good potential in real situations such as on‐demand oil‐spill cleanup, industrial wastewater treatment, remote operation of oil/water emulsion separation units, and fuel purification.     

The Influence of Reversed-Phase n-Alkyl Chain Length on Protein Retention,Resolution and Recovery: Implications for Preparative HPLC

Abstract

High-performance liquid chromatography (HPLC) of proteins on reversed-phase columns of varying n-alkyl chain length (C₂ to C₂₂ was studied using a trifluoroacetic acid/2-propanol mobile phase system. Protein resolution was influenced by chain length but retention times for proteins, unlike those of small molecules, were relatively constant, independent of chain length or carbon loading. Loading capacities were found to be affected by chain length, and aspects of protein interaction with stationary phase are discussed.     

Preparation and characterisation of poly(high internal phase emulsion) methacrylate monoliths and their application as separation media

Poly(glycidyl methacrylate-co-ethyleneglycol dimethacrylate) monolithic supports were prepared by radical polymerisation of the continuous phase of water in oil high internal phase emulsions. Morphology of monolithic materials was studied by scanning electron microscopy and mercury intrusion porosimetry. The ratio of phase volume and the degree of crosslinking influenced the void size and pore size distribution of resulting polymers. Void sizes between 1 and 10 microm were observed and average pore sizes around 100 nm. Polymers with 60, 75, 80 and 90% pore volume were prepared and even samples with highest pore volume showed good mechanical stability. They were modified to bear weak-anion exchange groups and tested on the separation of standard protein mixture containing myoglobin, conalbumine and trypsin inhibitor. Good separation was obtained in a very short time similar to the separation obtained by commercial methacrylate monoliths. However, higher dispersion was observed. Bovine serum albumin dynamic binding capacity for monolith with 90% porosity was close to 9 mg/ml.     

Liquid–liquid phase separation in aqueous solutions of poly(ethylene glycol) methacrylate homopolymers

Here, the liquid–liquid phase separation (LLPS) in aqueous solutions containing poly(ethylene glycol) (PEG) methacrylate homopolymers is reported for the first time. In this study, the thermoresponse of concentrated solutions of DEGMA₆₀ (two ethylene glycol, EG, groups) TEGMA₇₁ (three EG groups), OEGMA300_x (4.5 in average EG groups) of varying molar masses (MM), and OEGMA500₂₈ (nine in average EG groups) is discussed. Interestingly, the temperature of LLPS (T_LLPS) is controlled by the length of the PEG side chain, the MM of the OEGMA300_x and the polymer concentration. More specifically, the transition temperature decreases with: (i) Decrease in the length of the PEG side chain, (ii) increase in MM of the OEGMA300_x, and increase in concentration. In addition, LLPS is also observed in mixtures of OEGMA300_x with Pluronic® F127. In conclusion, these systems present a thermally induced LLPS, with the transition temperature being finely tuned to room temperature when DEGMA is used. These systems find potential use in numerous applications, varying from purification to “water-in-water” emulsions.     

Investigation of the Demulsification Efficiency of Some Ethoxylated Polyalkylphenol Formaldehydes Based on Locally Obtained Materials to Resolve Water-in-Oil Emulsions

Fourteen ethoxylated polyalkylphenol formaldehyde surfactants were prepared from locally sourced raw materials. These surfactants were used as demulsifiers to resolve asphltenic crude oil emulsions. Different factors affecting demulsification efficiency such as water:oil ratios, surfactant concentration, surfactant molecular weight, ethylene oxide content, alkyl chain length, and asphaltene content were investigated. From the data obtained it was found that the demulsification efficiency increases by increasing the concentration, alkyl chain length and water content in the emulsion. Also it was found that the increase of asphaltene content in the crude oil impeded the demulsification efficiency. The effect of molecular weight was studied and it was found that the demulsification efficiency was controlled by an optimum range of molecular weight between 3640 to 3810 for the family of demulsifiers studied. Regarding the effect of ethylene oxide content in the demulsifier structure, it was found that the maximum demulsification efficiency was obtaind at 40 units ethylene oxide. The maximum demulsification efficiency was obtained by TND5 (m.wt. = 3800, eo = 40 units). With this demulsifier 100% water separation was exhibited after 35 minutes at 150 ppm demulsifier concentration and 50% w/o emulsion. The surface, interfacial tension, and hydrophilic lipophilic balance (HLB) of the invistigated demulsifers were studied. The obtained results justified that they are strongly related to the demulsification effeciency.     

Interfacial and Thermodynamic Properties of Formation of Water‐in‐Oil Microemulsions with Surfactants (SDS and CTAB) and Cosurfactants (n‐Alkanols C5–C9)

The interfacial and thermodynamic properties of water‐in‐oil microemulsion systems consisting of water, isopropyl myristate, n‐alkanol, and surfactant have been investigated using the method of dilution. The surfactants used were hexadecyl trimethylammonium bromide and sodium dodecylsulfate, and the cosurfactants were n‐alkanols with varying chain length from (C₅–C₉). The distribution of cosurfactant (n‐alkanol) between the interface of water and oil regions at the threshold level of stability as well as the energetics of the transfer of the cosurfactant from the oil to the interfacial region have been examined as a function of varying cosurfactant chain length (C₄–C₉) and temperature. The structural parameters (including dimension, population density and effective water pool radius) of the dispersed water droplets in the oil phase have also been evaluated and correlated with alkanol chain length.     

Physical properties of diglycerol esters in relation to rheology and stability of protein-stabilised emulsions

The surface activity and lyotropic phase behaviour of concentrated diglycerol-esters of fatty acids with chain length of C14, C16, C18 and C18:1 (cis-oleic acid) are investigated. Diglycerol-esters show a much stronger reduction in the interfacial tension at a low concentration (0.01–0.1%) than corresponding monoglycerides. The diglycerol-esters form lamellar mesophases above their Krafft point, and no other types of mesophases are found in the temperature region examined (0–80°C). The lamellar phases show a limited swelling capacity, corresponding to a water layer thickness of ≈24 Å, which is found when the ratio of diglycerol-ester to water is 60:40, or lower. At high water concentrations (>90%) multi-lamellar liposomes are formed. The diglycerol-monooleate form lamellar phases in water in the temperature region from zero to 80°C. This is in strong contrast to the corresponding glycerol-monooleate, which forms cubic and reversed hexagonal mesophases in water. Oil in water emulsions are stabilised by diglycerol-esters by formation of liquid crystalline interfacial films around the oil droplets, which can be seen in polarised light microscopy. In presence of milk proteins in the aqueous phase the emulsion stability is depending on the protein to emulsifier ratio. At 40°C a mixed interfacial film of diglycerol-monooleate (DIGMO) and protein is present at the oil–water interface, but when cooled to 5°C, the proteins are displaced by DIGMO. This behaviour affects the stability and rheological properties of emulsions stored at low temperatures.     

Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B

Effects of substituting native beta-lactoglobulin B (beta-lactoglobulin) with heat-treated beta-lactoglobulin as emulsifier in oil in water emulsions were investigated. The emulsions were prepared with a dispersed phase volume fraction of Phi=0.6, and accordingly, oil droplets rather closely packed. Native beta-lactoglobulin and beta-lactoglobulin heated at 69 degrees C for 30 and 45 min, respectively, in aqueous solution at pH 7.0 were compared. Molar mass determination of the species formed upon heating as well as measurements of surface hydrophobicity and adsorption to a planar air/water interface were made. The microstructure of the emulsions was characterized using confocal laser scanning microscopy, light scattering measurements of oil droplet sizes, and assessment of the amount of protein adsorbed to surfaces of oil droplets. Furthermore, oil droplet interactions in the emulsions were quantified rheologically by steady shear and small and large amplitude oscillatory shear measurements. Adsorption of heated and native beta-lactoglobulin to oil droplet surfaces was found to be rather similar while the rheological properties of the emulsions stabilized by heated beta-lactoglobulin and the emulsions stabilized by native beta-lactoglobulin were remarkably different. A 200-fold increase in the zero-shear viscosity and elastic modulus and a 10-fold increase in yield stress were observed when emulsions were stabilized by heat-modified beta-lactoglobulin instead of native beta-lactoglobulin. Aggregates with a radius of gyration in the range from 25 to 40 nm, formed by heating of beta-lactoglobulin, seem to increase oil droplet interactions. Small quantities of emulsifier substituted with aggregates have a major impact on the rheology of oil in water emulsions that consist of rather closely packed oil droplets.     

Preparation and characteristics of multiple emulsions containing liquid crystals

In this paper, multiple emulsions containing liquid crystals were prepared successfully and the influence of formulation parameters on the formation mechanism was studied. Moreover, differential scanning calorimetry (DSC), small-angle X-ray scattering (SAXS) spectra analysis and stability analysis were used to characterise the property of them. The results showed that the chemical structure of water-in-oil (W/O) emulsifiers directly impacted on the formation of multiple structure, but the effect on the formation of liquid crystal structure was negligible. With the gap of the polarity between inner and outer liquid oils decreased, both multiple structure and liquid crystal structure were harder to form. The content of sodium chloride in internal aqueous phase, which should be neither too high nor too low, has great impact on the formulation of multiple structure. It was easier to form two structures simultaneously when the carbon chain length of fatty alcohols was closer to that of emulsifier C₂₂ alkyl polyglucoside (202). DSC elucidated the phase transitions of water in the liquid crystal layer and the W/O emulsions. SAXS indicated that the liquid crystal orientation was lamellar. The stability analysis showed that the presence of liquid crystal structure had a significant contribution to the stability of the multiple emulsions.     

Using of Modified Plastic Waste Based on Poly(ethylene‐co‐acrylic acid) Grafts to Solve Transportation Problem of Petroleum Crude Oil

Polyethylene acrylic acid copolymer (PEAA) was modified with different types of alkanols and hydroxybenzoic acids to produce three types of esterified grafts. The molecular structures of the synthesized dispersants were performed using ¹H NMR analysis. The molecular weights of the synthesized dispersants were determined by GPC technique. The activity of PEAA derivatives as asphaltene stabilizer in the crude oil was evaluated by means of flocculation measurements. The effect of asphaltenes on the rheological behavior of highly asphaltenic crude oils was studied to evaluate the transportation parameters of crude oils. The rheological properties were measured at different temperature ranges of 5°C to 25°C in presence and absence of PEAA additives. It was observed that the PEAA having side chain lengths below C₁₆ show non‐Newtonian pseudoplastic relationships at temperatures from 25°C to 5°C. While, PEAA additives having side chain lengths equal or above C₁₆ show Newtonian relationship even at low temperature (5°C) for all tested crude oils.