Polymer-surfactant mixtures are versatile chemical systems because of their ability to form a variety of complexes both in bulk solution and at surfaces. The adsorption and structure of polymer-surfactant complexes at the oil/water interface define their use surface chemistry applications. Previous studies have investigated the interactions between charged polyelectrolytes and surfactants; however, a similar level of insight into the interfacial behavior of nonionic polymers in mixed systems is lacking. The study herein uses vibrational sum frequency (VSF) spectroscopy to elucidate the molecular details of nonionic polyacrylamide (PAM) adsorption to the oil/water interface in the presence of surfactant. The polymer's adsorption and conformational structure at the interface is investigated as it interacts with cationic and anionic surfactants. Where the polymer will not adsorb to the interface on its own in solution, the presence of either cationic or anionic surfactant causes favorable adsorption of the polymer to the oil/water interface. VSF spectra indicate that the cationic surfactant interacts with PAM at the interface through charge-dipole interactions to induce conformational ordering of the polymer backbone. However, conformational ordering of polymer is not induced at the interface when anionic surfactant is present.
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http://dx.doi.org/10.1021/acs.langmuir.9b03375 | 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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