The strong electrostatic interactions at the oil-water interface between a small molecule, 5,10,15,20-tetrakis(4-sulfonatophenyl)porphyrin, H TPPS, dissolved in water, and an amine terminated hydrophobic polymer dissolved in oil are shown to produce a supramolecular polymer surfactant (SPS) of H TPPS at the interface with a binding energy that is sufficiently strong to allow an intermolecular aggregation of the supramolecular polymers. SPSs at the oil-water interface are confirmed by in situ real-space atomic force microcopy imaging. The assemblies of these aggregates can jam at the interface, opening a novel route to kinetically trap the liquids in non-equilibrium shapes. The elastic film, comprised of SPSs, wrinkles upon compression, providing a strategy to stabilize liquids in non-equilibrium shapes.
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http://dx.doi.org/10.1002/anie.201906339 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
To develop stable polysaccharide-based emulsions, many studies have focused on the interfacial behavior of adsorbed polysaccharides. This review first discussed the mechanism of polysaccharides self-assembly at the oil-water interface. It can be concluded that polysaccharides can form a thick and strong interfacial membrane that stabilizes emulsions through steric hindrance and electrostatic interactions.
View Article and Find Full Text PDFJ Colloid Interface Sci
December 2024
The Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology (Ministry of Education), Department of Chemistry, Tsinghua University, Beijing 100084, PR China; School of Materials Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address:
Metal-phenolic networks (MPNs) are supramolecular materials that have received interest in various fields, including biomedicine, separations, environmental remediation, and catalysis. Despite recent advances, the construction of thick and robust MPN coatings that withstand harsh conditions (e.g.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Cooperative Innovation Center of Industrial Fermentation, Ministry of education & Hubei province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China. Electronic address:
Tannic acid (TA) has attracted the attention of researchers as a promising organic ligand capable of forming metal-organic coordination networks with various metal ions at interfaces to impact surface properties. In this study, we innovatively reported a self-assembly method for surface decoration by depositing TA/Fe coatings on the surface of desalted duck egg white nanoparticles (DEWN), further studying the oil/water interfacial properties of the modified particles. The results showed that the ratio and concentration of TA to Fe could modulate interfacial properties.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic 3010, Australia. Electronic address:
This work examined the effects of molecular weight (2-15 kDa) and concentration (10-30 mg/mL) of chitosan (CTS) on the binding capacity and interface behavior between octenyl succinic acid sodium starch (OSS) and CTS, as well as their effects on the storage stability of emulsions. The results of the isothermal calorimetry titration demonstrated that OSS and CTS were complexed by electrostatic interaction and spontaneous hydrogen bonding driven by enthalpy (ΔH from -3931 to -7983 cal/mol, ΔS from -38.5 to -49.
View Article and Find Full Text PDFPoult Sci
December 2024
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
Egg white proteins are widely recognized as excellent natural emulsifiers, yet the molecular mechanisms underlying their emulsification properties remain incompletely understood, particularly regarding the roles of individual proteins in complex natural systems. Using 4D-label-free quantitative proteomics, we systematically investigated protein dynamics during egg white emulsification by comparing egg white (EW) and the aqueous phases of egg white emulsions (EWE-W). Proteomic analysis identified 96 distinct proteins, with 64 showing significant abundance changes during emulsification.
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