Surface Tension, Density and Viscosity Studies on the Associative Behaviour of Oxyethylene-Oxybutylene Diblock Copolymers in Water at Different Temperatures

Khan, Abbas; Bibi, Iram; Pervaiz, Seemab; Mahmood, Khalid; Siddiq, Muhammad

doi:10.4236/ijoc.2012.21014

Cited by 24 publications

(12 citation statements)

References 34 publications

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“…These improvements in emulsion formation and stability for ultrasound treated proteins were associated with increases in hydrophobicity, which occurred as hydrophobic protein residues within the interior of the untreated aggregate became revealed upon treatment with ultrasound, and improved interfacial packing at the emulsion droplet interface. O'Sullivan, Park, et al, (2016a) observed a significant reduction in the hydrodynamic volume of potato protein isolate which is associated to an increase in the hydrophobicity of proteins (Khan, et al, 2012), accounting for the observed enhancements in emulsion formation and stability in this instance. In addition, ultrasound treatment of whey protein Gülseren, et al, 2007), soy protein Hu, et al, 2013), black bean protein and egg white protein increased the hydrophobicity, and the rate of protein adsorption to and interfacial packing at the oil-water interface, as measured by interfacial tension.…”

Section: Emulsifying Effects Of Ultrasonic Processingmentioning

confidence: 89%

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

et al. 2017

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This review surveys the most recent developments in low frequency, high power ultrasound for the functional modification of proteins derived from a number of food sources (e.g. dairy, animal, cereal, legume, tuber and fruit), and subsequently for the fabrication of nano-sized emulsion droplets. Aside from an overview of the fundamentals of ultrasound, including a cursory outline of ultrasonic cavitation, heat generation and acoustic energy determination via calorimetry, examples of ultrasound treatment for improvements in the dissolution, hydration, hydrophobicity, emulsifying and rheological performance of proteins are described. Ultrasound possesses the industrial capability to improve the functional properties of proteins, and this review emphasises the improvement to the surface active properties of proteins, which is attributed to decreases in protein aggregate size and increases in hydrophobicity, demonstrating increased molecular mobility. Finally, the utilisation of ultrasound for the fabrication of nanoemulsions is assessed with a particular focus on the intrinsic relationship between process configuration (i.e. batch or continuous), processing parameters (i.e. acoustic power and residence time) and emulsion formulation (i.e. emulsifier type and concentration). A better understanding of the effect of industrially relevant high molecular weight biopolymers (i.e. proteins) within ultrasonic emulsification processes would increase the utilisation of ultrasound as a fabrication technique for nano-sized emulsion droplets.

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Section: Emulsifying Effects Of Ultrasonic Processingmentioning

confidence: 89%

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

et al. 2017

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“…Indeed, the viscosity of a protein depends on its conformation and thus on its level of hydration, which are a result of the amount of hydrophobic side chains that are buried in the interior of the protein micelles in solution. Khan et al, (2012) also reported that a decrease in intrinsic viscosity led to the dehydration of amphiphilic biopolymer micelles, increased the hydrophobicity of the biopolymer and hence reduced the energy required for the adsorption of amphiphilic biopolymers at the oil-water interface. Therefore, the reduction in intrinsic viscosity of the proteins induced by the ultrasound treatment (cf.…”

Section: Accepted Manuscriptmentioning

confidence: 98%

“…Furthermore, the significant increase in the hydrophobicity of the sonicated NaCas and WPI with the decrease in intrinsic viscosity (cf. Table 4; Khan, Bibi, Pervaiz, Mahmood, & Siddiq, 2012;Tanner & Rha, 1980) would also be expected to lead to a faster adsorption of the proteins to the oil-water interface, thus reducing interfacial tension and facilitating droplet break-up. However, it appears that the rate of adsorption to the interface of sonicated NaCas and WPI remains unchanged despite the smaller micelle sizes and higher hydrophobicity obtained, in comparison with untreated NaCas and WPI.…”

Section: Comparison Of the Emulsifying Properties Of Untreated And Ulmentioning

confidence: 99%

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

et al. 2014

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Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document. When citing, please reference the published version. Take down policy While the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has been uploaded in error or has been deemed to be commercially or otherwise sensitive.

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“…Using the earlier established concepts we have applied the closed association model [22][23][24]. According to this model, for micellization with narrow distribution of aggregation number ( ), the equilibrium between copolymers unimers molecules ( ) and micelles ( ) can be written as [24,27]…”

Section: Resultsmentioning

confidence: 99%

“…The concentration of copolymers/surfactant is taken in mole dm −3 and is the equilibrium constant. Hall in his detailed study showed that when the association number is very large, (1) becomes [27] = 1 aq ,…”

Section: Resultsmentioning

confidence: 99%

Impact of Block Length and Temperature over Self-Assembling Behavior of Block Copolymers

Kosa

Al-Harbi

Baloch

et al. 2016

International Journal of Polymer Science

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Self-assembling behavior of block copolymers having water-soluble portion as one of the blocks plays key role in the properties and applications of the copolymers. Therefore, we have synthesized block copolymers of different block length and investigated their self-assembling behavior with reference to concentration and temperature using surface tension and conductance measurement techniques. The results obtained through both techniques concluded that critical micelles concentration (CMC) was decreased from 0.100 to 0.078 g/dL with the increase in length of water insoluble block and 0.100 to 0.068 g/dL for the increased temperature.ΔGmicwas also decreased with the increase in temperature of the system, concluding that the micellization process was encouraged with the increase in temperature and block length. However,ΔHmicvalues were highest for short block length copolymer. The surface excess concentration obtained from surface tension data concluded that it was highest for short block length and vice versa and was increased with the increase in temperature of the system. However, the minimum area per molecule was largest for highest molecular weight copolymers or having longest water insoluble block and decreases with the increase in temperature.

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Surface Tension, Density and Viscosity Studies on the Associative Behaviour of Oxyethylene-Oxybutylene Diblock Copolymers in Water at Different Temperatures

Abstract: The associative properties of methoxy (CH 3 O-) ended E 58 B 11 and hydroxyl (-OH)

Cited by 24 publications

References 34 publications

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

Impact of Block Length and Temperature over Self-Assembling Behavior of Block Copolymers

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