The dilational modulus (E) of polymer films has been commonly measured using the oscillating ring/bubble/drop methods with an external force, and often without specifying the state of the adsorbed film. This study explores an approach where E was determined from the relaxations of surface tension (ST) and surface area (SA) of natural perturbations, in which ST and SA were monitored using a pendant bubble tensiometer. The E of the adsorbed film of PAA (polyacrylic acid) was evaluated for aqueous solutions at C = 5 × 10 g/cm, [MW = 5, 25, and 250 (kDa)]. The E (=dγ/dlnA) was estimated from the surface dilational rate (dlnA/dt) and the rate of ST change (dγ/dt) of the bubble surface from the natural perturbation caused by minute variations in ambient temperature. The data revealed that (i) a considerable time is required to reach the equilibrium-ST (γ) and to attain the saturated dilational modulus (E) of the adsorbed PAA film, (ii) both γ and E of PAA solutions increase with MW of PAA, (iii) a lower MW solution requires a longer time to reach its γ and E, and (iv) this approach is workable for evaluating the E of adsorbed polymer films.
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http://dx.doi.org/10.3390/polym16101359 | DOI Listing |
Int J Biol Macromol
December 2024
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address:
Storage of shell eggs converts natural ovalbumin (N-OVA) into its more thermostable forms (S-OVA). This conversion may be associated with deterioration in the foaming properties of the stored shell egg. Thus, the foaming behavior of N-OVA and S-OVA, especially their performance at different pH conditions, was conducted.
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December 2024
School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832003, China. Electronic address:
The limited adsorption capability of chickpea protein isolates (CPI) at the oil-water interface restricts its application in emulsions. This study aimed to improve the emulsifying properties and interfacial behaviors of CPI through Maillard reaction with citrus pectin (CP). The research findings showed that the covalent linking of CP with CPI caused the unfolding of the molecular structure of CPI, exposing more hydrophobic groups.
View Article and Find Full Text PDFSoft Matter
November 2024
Instituto de Física, Universidad Nacional Autónoma de México, Ciudad de México, Mexico.
We present experiments involving oscillating droplets in aqueous cyclodextrin-surfactant solutions. In these experiments, α-cyclodextrin (αCD) and anionic surfactants exhibit remarkable viscoelasticity at the liquid/air interface, with dilatational modulus varying across orders of magnitude. This rheological response depends on the concentrations of different complexes in the solution, particularly of the 2 : 1 inclusion complexes formed by two αCD molecules (αCD), and one surfactant (S).
View Article and Find Full Text PDFSoft Matter
December 2024
School of Sustainable Chemical, Biological and Materials Engineering, The University of Oklahoma, Norman, OK 73019, USA.
Foam fractionation offers a promising solution for the separation of surface-active contaminants from water. Therefore, this work aims to comprehensively investigate foaming behavior and its correlations with the interfacial properties. As a case study, we evaluate foaming of per- and polyfluoroalkyl substances (PFAS), which are one of significant environmental issues worldwide due their pervasive presence in the environment.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address:
Whey protein isolate (WPI) was reacted with 20, 120, and 240 μmol/g gallic acid (GA) or epigallocatechin gallate (EGCG) at 21 °C. Equilibrium dialysis testing indicated a stronger binding capacity of whey proteins with EGCG compared to GA. Both phenolics, especially EGCG, tended to reduce the adsorption of WPI at the oil-water interface and decreased the elasticity modulus (E) of the interfacial film.
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