Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property

2021 ◽  
Author(s):  
Liang Zhang ◽  
Ting Xiong ◽  
Xian-Fen Wang ◽  
Dong-Ling Chen ◽  
Xu-Dong He ◽  
...  
Keyword(s):  
Hydrophilic Property ◽  
Emulsifying Property

Improvement of hydrophilic property of rubber dipping former surface with Ni/B/TiO2 nano-composite film

2012 ◽  
Vol 258 (10) ◽  
pp. 4436-4443 ◽  
Author(s):  
L. Sikong ◽  
M. Masae ◽  
K. Kooptarnond ◽  
W. Taweepreda ◽  
F. Saito
Keyword(s):  
Composite Film ◽  
Nano Composite ◽  
Hydrophilic Property

Fabrication and super-hydrophilic property of transparent TiO2/SiO2 film from sol-gel process

2012 ◽  
Author(s):  
Rui Zhang ◽  
Yihe Zhang ◽  
Caiyun Xu ◽  
Li Yu ◽  
Fengzhu Lv
Keyword(s):  
Sol Gel ◽  
Hydrophilic Property ◽  
Sol Gel Process

scholarly journals Evaluation of the Hydrophilic Property of Sodium Ion-pair Complexes with 3m-Crown-m Ethers (m = 5, 6) and Their Benzo-derivatives by Solvent Extraction

2008 ◽  
Vol 24 (8) ◽  
pp. 999-1003 ◽  
Author(s):  
Yoshihiro KUDO ◽  
Ryo FUJIHARA ◽  
Toshiaki OHTAKE ◽  
Shoichi KATSUTA ◽  
Yasuyuki TAKEDA
Keyword(s):  
Solvent Extraction ◽  
Ion Pair ◽  
Sodium Ion ◽  
Hydrophilic Property

scholarly journals Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Deryl Nii Okantey Kuevi ◽  
Noble Kuntworbe ◽  
Enoch Ayertey
Keyword(s):  
Castor Oil ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Volume Data ◽  
Emulsifying Property ◽  
Khaya Senegalensis ◽  
Effects Of Ph ◽  
The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

2019 ◽  
Vol 93 ◽  
pp. 361-373 ◽  
Author(s):  
Rassoul Mozafarpour ◽  
Arash Koocheki ◽  
Elnaz Milani ◽  
Mehdi Varidi
Keyword(s):  
Soy Protein ◽  
Interfacial Activity ◽  
Emulsifying Property

Preparation of Water-Soluble Soy Protein-Based Surfactants by Oxidizing Disulfide Bonds

2011 ◽  
Vol 236-238 ◽  
pp. 63-66
Author(s):  
Jun Sheng Li ◽  
Wei Jing ◽  
Liu Juan Yan ◽  
Li Na Li
Keyword(s):  
Molecular Structure ◽  
Surface Activity ◽  
Disulfide Bond ◽  
Soy Protein ◽  
Disulfide Bonds ◽  
Water Soluble ◽  
Performic Acid ◽  
Protein Surface ◽  
Emulsifying Property ◽  
Oxidation Damage

In this paper, the correlations between the cleavage degree of disulfide bonds and soy protein surface activity had been studied in order to show the surface activity of soy protein. The disulfide bonds of soy protein were oxidized to sulfonic groups by performic acid. The distribution of polar and nonpolar groups, and the molecular structure of soy protein were changed because of the oxidation damage of disulfide bonds, and these changes led to changes in surface activity of soy protein. The results showed that the emulsifying property of soy protein was improved by oxidizing the disulfide bonds of protein compared with that of natural soy protein. The change of soy protein emulsifying property is closely related with the degree of the disulfide bond oxidation damage,and that was also an effective way to prepare the protein-based surfactant.

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