Rhamnolipid emulsifying activity and emulsion stability: pH rules

2011 ◽  
Vol 85 (2) ◽  
pp. 301-305 ◽  
Author(s):  
Roberta B. Lovaglio ◽  
Francisco José dos Santos ◽  
Miguel Jafelicci ◽  
Jonas Contiero
Keyword(s):  
Emulsion Stability ◽  
Emulsifying Activity

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

scholarly journals Foaming and emulsifying properties of pectin isolated from different plant materials

2016 ◽  
Vol 3 (1) ◽  
pp. 7-12 ◽  
Author(s):  
Nikoleta Yancheva ◽  
Daniela Markova ◽  
Dilyana Murdzheva ◽  
Ivelina Vasileva ◽  
Anton Slavov
Keyword(s):  
Emulsion Stability ◽  
Acid Extraction ◽  
Emulsifying Properties ◽  
Dilute Acid ◽  
Emulsifying Activity ◽  
Plant Materials ◽  
Emulsion Systems ◽  
Foaming Capacity ◽  
Rose Petals ◽  
Model Emulsion

Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

scholarly journals Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

2020 ◽  
Vol 43 ◽  
pp. e50067
Author(s):  
José Antônio de Queiroz Lafetá Junior ◽  
Magno José de Oliveira ◽  
Davi Rocha Bernardes de Oliveira ◽  
Igor José Boggione Santos ◽  
Marleny Doris Aranda Saldaña ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Egg White ◽  
Coturnix Japonica ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Coturnix Coturnix ◽  
Egg White Protein ◽  
Oil In Water ◽  
Egg White Proteins ◽  
Oil Emulsions

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

In vitro proteolysis and functional properties of reductively alkylated β-casein derivatives

1991 ◽  
Vol 58 (3) ◽  
pp. 285-298 ◽  
Author(s):  
Jean-Marc Chobert ◽  
Abdelmadjid Touati ◽  
Catherine Bertrand-Harb ◽  
Michele Dalgalarrondo ◽  
Marie-Georgette Nicolas ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Tryptophan Fluorescence ◽  
Acidic Ph ◽  
Methyl Ethyl ◽  
Conformation Change ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Ph Range ◽  
Hydrolysis Of

Summaryβ-Casein amino groups were modified with aldehydes and dialdehydes via reductive alkylation at pH 8·0. The degree of alkylation was controlled by the amount of the alkylating reagent applied. The initial rates of α-chymotrypsin-catalysed hydrolysis of alkylated β-casein were inversely related to the size of the modifying group. Proteolysis of modified β-casein with trypsin (18 h) or with α-chymotrypsin (48 h) depended on the nature and size of the substituent applied. The measurements of tryptophan fluorescence indicate that the modifications also induced conformation change. Solubilities of methyl-, ethyl- or benzyl-β-casein slightly increased; solubilities of β-casein dialdehyde derivatives were significantly lower than that of native β-casein. Emulsion stability of methyl- or ethyl- β-casein was higher than that of native β-casein in the acidic pH range. After modification with glyoxal, the emulsifying activity and the emulsion stability of β-casein decreased. The emulsifying activity of benzyl- β-casein was lower than that of native β-casein. Phthalylated β-casein displayed the poorest emulsion stability.

Pemanfaatan Metil Ester Sulfonat pada Pembuatan Deterjen Cair

2016 ◽  
Vol 7 (14) ◽  
pp. 143-155
Author(s):  
Eldha Sampepana ◽  
Suroto Hadi Saputra
Keyword(s):  
Fatty Acids ◽  
Methyl Ester ◽  
Linear Alkylbenzene Sulfonate ◽  
Emulsion Stability ◽  
Alcohol Sulfate ◽  
Stable Emulsion ◽  
Linear Alkylbenzene ◽  
Alkylbenzene Sulfonate ◽  
The Stability ◽  
The Right

In the manufacture of detergents still using surfactants (which serves as an emulsifier) of crude oil in the form of the AS. (alcohol sulfate) and LAS (linear alkylbenzene sulfonate), where this type of surfactant cannot be degraded by microorganisms when discharged into the environment, causing environmental pollution. Methyl ester sulfonate surfactant is an anionic surfactant which has a composition of C16 - C18 fatty acids are capable of acting against nature deterjensinya, while the C12 - C14 fatty acids contribute to the foaming effect. The purpose of this study was to look for the formulation of methyl ester sulfonate (MES) the right to produce a good detergent by using materials such as methyl ester sulfonate surfactant self-made, methyl ester sulfonate and sodium lauryl market Ester Sulfate (SLS) with a concentration of 15 %, 20 % and 25 %. Detergent results of the study have high detergency ( net ) compared with the detergency of detergent commercial, have a stable emulsion stability, the stability of the foam/foam detergent power made from methyl ester sulfonate surfactant produces less foam, compared with a detergent made from SLS and surfactant SNI 06-4075-1996 standards.

Perbandingan Karakteristik Surfaktan Metil Ester Sulfonat dan Sodium Lauril Sulfonat sebagai Bahan Emulsifier

2016 ◽  
Vol 9 (2) ◽  
pp. 167-176
Author(s):  
Eldha Sampepana ◽  
Paluphy Eka Yustini ◽  
Aditya Rinaldi ◽  
Amiroh Amiroh
Keyword(s):  
Fatty Acids ◽  
Surface Tension ◽  
Methyl Ester ◽  
Interfacial Tension ◽  
Palm Oil ◽  
Emulsion Stability ◽  
Raw Material ◽  
Enzymatic Method

Surfactant which is used as raw emulsifier in an industry activity such as Sodium Lauryl Sulfonate is a raw material import, it is petroleum derivative which is not renewable and may cause pollution to the environment, because it is not degraded and are carcinogenic. The purpose of the research is to compare the characteristics of the Quaternary methyl ester sulfonat (MES) and Sodium Lauryl Sulfonat (SLS) as emulsifier. First, make the MES by filtering and eliminating fatty acids of palm oil, then process the MES with enzymatic method become methyl ester, then react it in sulfonation and metanolization process, and also neutralized with NaOH. Next, the MES experiment is compared with SLS and existing MES in the market. The results show that surfactants MES experiment has value hidrofil lipofil balance (HLB) interfacial tension and emulsion stability greater than MES in the market and SLS. And the surface tension of MES experiment is larger than MES in the market, but smaller compared to SLS.ABSTRAKSurfaktan yang digunakan sebagai bahan baku emulsifer dalam aktivitas suatu industri pada saat ini seperti Sodium Lauril Sulfonat  merupakan bahan baku import yang merupakan turunan dari minyak bumi, dengan sifat tidak dapat diperbaharui dan dapat menimbulkan pencemaran terhadap lingkungan karena tidak mudah terdegradasi serta bersifat karsinogenik. Metil ester sulfonat dari bahan minyak sawit merupakan surfaktan dengan sifat mudah terdegradasi yang perlu diketahui karakteristiknya. Penelitian bertujuan untuk membandingkan karakteristik surfaktan metil ester sulfonat (MES) dan Sodium Lauril Sulfonat (SLS) sebagai bahan emulsifier. Mula-mula dilakukan pembuatan MES dengan cara menyaring dan menghilangkan asam lemak minyak sawit terlebih dahulu, kemudian diolah menjadi metil ester secara enzimatis, lalu direaksikan secara sulfonasi dan metanolisis, serta dinetralkan dengan NaOH. Selanjutnya MES hasil percobaan dibandingkan dengan SLS dan MES yang ada dipasaran. Hasil penelitian menunjukkan bahwa surfaktan MES memiliki nilai hidrofil lipofil balance (HLB) tegangan antar muka dan stabilitas emulsi lebih besar apabila dibandingkan dengan MES di pasaran dan SLS, kecuali nilai stabilitas emulsi antara MES dan SLS sama. Dan tegangan permukaan MES hasil percobaan, lebih besar dibandingkan dengan MES dipasaran, dan lebih kecil dibandingkan dengan SLS. Kata kunci :   Metil  ester sulfonat, hidrofil lipofil balance, emulsifier, sodium lauril sulfonat , stabilitas emulsi 

Autecology of scum producing bacteria

1998 ◽  
Vol 37 (4-5) ◽  
pp. 527-530 ◽  
Author(s):  
Hilde Lemmer ◽  
George Lind ◽  
Margit Schade ◽  
Birgit Ziegelmayer
Keyword(s):  
Wastewater Treatment ◽  
Cell Surface ◽  
Wastewater Treatment Plants ◽  
Cell Surface Hydrophobicity ◽  
Surface Hydrophobicity ◽  
Residence Times ◽  
Loading Conditions ◽  
Emulsifying Activity ◽  
Substrate Preferences

Non-filamentous hydrophobic scum bacteria were isolated from scumming wastewater treatment plants (WWTP) by means of adhesion to hydrocarbons. They were characterized with respect to taxonomy, substrate preferences, cell surface hydrophobicity, and emulsification capability. Their role during flotation events is discussed. Rhodococci are selected by hydrolysable substrates and contribute to flotation both by cell surface hydrophobicity and emulsifying activity at long mean cell residence times (MCRT). Saprophytic Acinetobacter strains are able to promote flotation by hydrophobicity and producing emulsifying agents under conditions when hydrophobic substrates are predominant. Hydrogenophaga and Acidovorax species as well as members of the Cytophaga/Flavobacterium group are prone to proliferate under low loading conditions and contribute to flotation mainly by emulsification.

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