Tensiometry and dilational rheology of mixed β-lactoglobulin/ionic surfactant adsorption layers at water/air and water/hexane interfaces

Dan, Abhijit; Gochev, Georgi; Miller, R.

doi:10.1016/j.jcis.2015.01.035

Cited by 22 publications

(18 citation statements)

References 41 publications

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“…To obtain the optimum water‐based drilling fluid formulations, polymer/surfactant mixtures are often used in the presence of inorganic salts to produce the hydrophilic–hydrophobic properties that meet the specific requirements of various applications . The hydrophilic–hydrophobic character of the polymer/surfactant mixtures in aqueous solution can be altered by the varying properties of the aqueous solvent.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of inorganic salts to polymer/surfactant mixed solutions may result in a modification of both intermolecular or intermicellar interactions. Consequently, the interfacial behavior of the polymer/surfactant mixtures may be modified significantly upon the addition of salts . Based on the literature data, the addition of inorganic salts in aqueous solution has two effects that depend on the chemical nature of the salt and its concentration .…”

Section: Resultsmentioning

confidence: 99%

“…Consequently, the interfacial behavior of the polymer/surfactant mixtures may be modified significantly upon the addition of salts . Based on the literature data, the addition of inorganic salts in aqueous solution has two effects that depend on the chemical nature of the salt and its concentration . One is referred to as ‘salting out’ effect, which is characterized by a decrease in the polymer solubility in water.…”

Section: Resultsmentioning

confidence: 99%

“…‘Salt out’ effect is gained with cations like Na + , K + , and NH 4 + as well as anions like SO 4 2− , Cl − , and Br − . The ‘salt out’ effect is based on a reaction between salt and water that significantly decreases the polymer solubility . The other is referred to as ‘salting in’ effect, which induces the opposite effect.…”

Section: Resultsmentioning

confidence: 99%

“…‘Salt in’ effect is obtained with cations like Mg 2+ and Al 3+ as well as anions like ClO 4 − , SCN − , and BF 4 − . The ‘salt in’ effect is attributed to the polymer‐solvent bonds, which are little affected by the salt, which is self‐associated around the polymer and prevent its dehydrations . The effect of salts on the interfacial dilational modulus of HPAM/SDBS mixtures as a function of oscillation time is plotted in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Combined effects of polymer/surfactant mixtures on dynamic interfacial properties

Dong

Gao

et al. 2017

Asia-Pacific J Chem Eng

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The present study investigated dynamic interfacial properties of similarly charged and oppositely charged polymer/surfactant mixtures at the oil-water interface. Partially hydrolyzed polyacrylamide (HPAM), sodium dodecylbenzenesulfonate (SDBS), and dodecyltrimethylammonium bromide (DTAB) were used to prepare polymer/surfactant mixtures. The effects of the molecular weight and concentration of the polymer, surface charge and concentration of the surfactant, pH, and ionic strength on the interfacial behavior of polymer/surfactant mixtures at the interface have been investigated. HPAM-1 exhibited a higher interfacial activity than HPAM-2. Strong binding interactions were observed between anionic HPAM and cationic DTAB. HPAM had a strong tendency to form more hydrophobic and interfacial activity complexes with DTAB. These complexes could remarkably affect the interfacial properties of polymer/surfactant mixtures at the interface. The adsorption kinetics of polymer/surfactant mixtures were controlled not only by the diffusion occurring between the bulk phase and the interface but also by the energetic and steric barriers generated by the electrostatic interactions and already formed adsorption layers. In addition, the dilational viscoelasticity of polymer/surfactant mixtures was significantly affected by the pH and ionic strength. The HPAM/DTAB mixtures with the addition of salts have higher E values than those of salt-free systems and HPAM/SDBS mixtures. Figure 5. Dynamic interfacial tension of (a) HPAM-1/DTAB and (b) HPAM-2/DTAB mixtures plotted against time for different DTAB concentrations and a constant HPAM concentration of 500 mg/L (temperature 25°C and pH 7).Figure 7. Effect of aqueous phase pH on the time-dependent interfacial dilational modulus of (a) HPAM-1/SDBS, (b) HPAM-2/SDBS, (c) HPAM-1 DTAB, and (d) HPAM-2/DTAB mixed adsorption layers at the heptane-water interface. The concentrations of polymer and surfactant were 500 and 20 mg/ L, respectively (temperature 25°C, pH 7, and frequency 0.1 Hz).Figure 8. Effect of ionic strength on the time-dependent interfacial dilational modulus of (a) HPAM-1/SDBS, (b) HPAM-2/SDBS, (c) HPAM-1/DTAB, and (d) HPAM-2/DTAB mixed adsorption layers at the heptane-water interface. The concentrations of polymer and surfactant were 500 and 20 mg/L, respectively (temperature 25°C, pH 7, and frequency 0.1 Hz).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Combined effects of polymer/surfactant mixtures on dynamic interfacial properties

Dong

Gao

et al. 2017

Asia-Pacific J Chem Eng

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Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

Zhang

Xie

et al. 2020

J Sci Food Agric

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BACKGROUND The adsorption of proteins at oil/water interfaces can reduce interfacial tension and increase emulsion stability. However, emulsions stabilized by soy protein isolate (SPI) are not sufficiently stable. Using SPI as a control, a theoretical basis for the adsorption behavior of mixed SPI and whey protein isolate (WPI) at the oil/water interface was established and the effects of the protein ratio and content on the emulsion stability were studied. RESULTS Compared to SPI solution, SPI–WPI mixed solutions were found to reduce the size distribution of emulsion droplets and significantly improve the emulsion stability. Among the studied protein contents and ratios, the protein content of 0.2 g kg−1 and SPI/WPI mass ratio of 1:9 offered the lowest creaming stability index (15%), the smallest droplet size (278 nm), and the largest absolute value ζ‐potential (35 mV), i.e. the emulsion stability was excellent. The largest dilatational modulus (10.08 mN m−1), dilatational elasticity (10.01 mN m−1), and dilatational viscosity (1.18 mN m−1), were observed with a protein content of 0.15 g kg−1 (SPI/WPI ratio of 1:9), along with a high interfacial protein adsorption capacity (47.33%). SPI–WPI complexes form a thick adsorption layer around oil droplets, resulting in an increase of the expansion modulus of the interfacial layer. CONCLUSION SPI–WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry

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DPG soft heterogeneous combination flooding technology

Dai¹,

Zhao²,

You³

et al. 2022

Theory and Technology of Multiscale Dispersed Particle Gel for in-Depth Profile Control

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Tensiometry and dilational rheology of mixed β-lactoglobulin/ionic surfactant adsorption layers at water/air and water/hexane interfaces

Cited by 22 publications

References 41 publications

Combined effects of polymer/surfactant mixtures on dynamic interfacial properties

Combined effects of polymer/surfactant mixtures on dynamic interfacial properties

Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

DPG soft heterogeneous combination flooding technology

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