Studies on surfactant–biopolymer interaction. I. Microcalorimetric investigation on the interaction of cetyltrimethylammonium bromide (CTAB) and sodium dodecylsulfate (SDS) with gelatin (Gn), lysozyme (Lz) and deoxyribonucleic acid (DNA)

Chatterjee, Arindam; Moulik, Satya P.; Majhi, Pinaki R.; Sanyal, Shankha

doi:10.1016/s0301-4622(02)00107-2

Cited by 124 publications

(96 citation statements)

References 27 publications

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“…44,45,49,50 Of the surfactants used, CTAB was an AR grade product of Aldrich (USA, > 99%). The preparation and characterization of the other surfactants used were reported elsewhere.…”

Section: Methodsmentioning

confidence: 99%

“…But reports on the interaction of gelatin with non-ionic surfactants 43 or with cationic surfactants of varied types have been strikingly limited. [44][45][46][47][48] We have studied here the interaction of gelatin with the alkyltrimethylammonium bromide surfactants, and in particular the analogues of the C 16 variety having modified head groups in detail. The surface and bulk properties have been examined by various techniques and a schematic illustration of the involved interaction processes has been proposed.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemistry of hexadecylammonium bromide and its methyl and ethanolic head group analogues in buffered aqueous and gelatin solution

Mitra

Moulik

2010

J Chem Sci

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In this work, the interfacial and bulk behaviour of the amphiphiles hexadecylammonium bromide and its methyl and ethanolic head group analogues in buffered aqueous and gelatin solution has been examined. The analogues are of two categories: the methyl and the combined methyl and ethanolic head group representatives are considered as Group A compounds, and all non-methyl but ethanolic head group species are taken as Group B compounds. Different physical techniques have been employed to ascertain the amphiphilic behaviour in solution. The self-aggregation of these surfactants at different pH has been studied along with pH dependent interfacial activity of gelatin. The interaction of the two categories of the surfactants with gelatin at different pH has been investigated. A scheme for this interaction at various stages of the process has been proposed. The influence of the surfactant head groups on the interaction process has been assessed.

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“…44,45,49,50 Of the surfactants used, CTAB was an AR grade product of Aldrich (USA, > 99%). The preparation and characterization of the other surfactants used were reported elsewhere.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemistry of hexadecylammonium bromide and its methyl and ethanolic head group analogues in buffered aqueous and gelatin solution

Mitra

Moulik

2010

J Chem Sci

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“…, indicated by the first change point in Figure 6, Curve 2), 35 on the one hand, SDS molecules can be aggregated along the peptide chain and further unfold OVA, resulting in a more stiffened structure for SDS/OVA aggregates ( Figure 7c); on the other hand, pyrene could compete with SDS in binding with the hydrophobic regions of OVA or might be solubilized in SDS aggregates, so a platform appeared. When the concentration of SDS reached the cmc, pyrene molecules could transfer from the hydrophobic regions of OVA to SDS micelles and the I 3 /I 1 value came close to that in SDS micelles gradually.…”

Section: Studies Of Spectrum and Tem Imagementioning

confidence: 99%

Interactions of Ovalbumin with Ionic Surfactants

2008

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The interactions of ovalbumin (OVA) with one anionic surfactant, sodium dodecyl sulfate (SDS), and two cationic surfactants, dodecyl trimethylammonium bromide (DTAB) and cetyl trimethylammonium bromide (CTAB), in water have been studied through fluorescence and UV-Vis spectroscopies and transmission electronic microscopy, combined with the measurement of conductivity. OVA can increase the critical micelle concentrations (cmc) of SDS and CTAB but has little effect on that of DTAB. The interaction between surfactant monomer and OVA is greater than that between surfactant micelles and OVA. Moreover, SDS can make OVA unfolded while cationic surfactants cannot.

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“…Moreover, DNA can condense with CTAB in an insoluble complex when the CTAB/DNA ratio is over 1.0 (Chattergee et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

Jiang

et al. 2016

FSTR

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DNA extraction is critical for seafood authentication based on DNA techniques. In this study, eight extraction methods, including commercial kit, from three types of seafood (quick frozen, roasted, and canned products) were compared in terms of DNA yield and purity. The quantity and quality of extracted DNA were evaluated using the ratio A260/A280. Quality was also evaluated by two pairs of primers that could amplify two different sizes of DNA fragments respectively. For quick frozen samples, the results showed that the top three methods for DNA yield were the SDS method, TIANGEN GMO food DNA Extraction Kit, and TIANamp Marine Animals DNA Kit.For roasted samples, the top two methods for DNA yield were the SDS and improved CTAB methods. For canned samples, the top two methods for DNA yield were the SDS and phenol/chloroform/isoamylic alcohol methods. The differences between these aforementioned methods and the remaining methods were highly significant (P < 0.01).The DNA extracted from roasted and canned seafood could not amplify the 650 bp but amplified the 358 bp target fragment. This study determined the proper DNA extraction method for three types of seafood to facilitate seafood authentication.

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Studies on surfactant–biopolymer interaction. I. Microcalorimetric investigation on the interaction of cetyltrimethylammonium bromide (CTAB) and sodium dodecylsulfate (SDS) with gelatin (Gn), lysozyme (Lz) and deoxyribonucleic acid (DNA)

Cited by 124 publications

References 27 publications

Physicochemistry of hexadecylammonium bromide and its methyl and ethanolic head group analogues in buffered aqueous and gelatin solution

Physicochemistry of hexadecylammonium bromide and its methyl and ethanolic head group analogues in buffered aqueous and gelatin solution

Interactions of Ovalbumin with Ionic Surfactants

A Comparison of Eight Methods for DNA Etraction from Processed Seafood Products

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