Oil-in-Water Emulsions Stabilized by Acylglutamic Acid-Alkylamine Complexes as Noncovalent-Type Double-Chain Amphiphiles

Physicochemical Properties of Acylglutamic Acid-Alkylamine Complexes in Aqueous Media

We studied the physicochemical properties of 1:1 stoichiometric complexes of acylglutamic acids (CnGlu) with tertiary alkylamines (CnDMA) in water at their low and high concentrations. Static surface tensiometry suggested that the critical micelle concentration (cmc) decreased with increasing hydrophobic chain length of the complexes. In addition, CnGlu-CnDMA yielded lower cmc than the C12Glu single system. In the region of high concentrations, several phase states including isotropic liquid (L₁) phase, hexagonal liquid crystal (H₁) phase, bicontinuous cubic liquid crystal (V₁) phase, and lamellar liquid crystal (L_α) phase were observed. Assemblies with lesser positive curvature tend to be formed with increasing complex concentration, increasing temperature, and increasing hydrophobic chain length. Additionally, the complex formation resulted in the molecular assemblies with lesser positive curvature.

Corn Oil-Water Separation: Interactions of Proteins and Surfactants at Corn Oil/Water Interfaces

Purification and collection of industrial products from oil-water mixtures are commonly implemented processes. However, the efficiencies of such processes can be severely influenced by the presence of emulsifiers that induce the formation of small oil droplets dispersed in the mixtures. Understanding of this emulsifying effect and its counteractions which occur at the oil/water interface is therefore necessary for the improvement of designs of these processes. In this paper, we investigated the interfacial mechanisms of protein-induced emulsification and the opposing surfactant-induced demulsification related to corn oil refinement. At corn oil/water interfaces, the pH-dependent emulsifying function of zein protein, which is the major storage protein of corn, was elucidated by the surface/interface-sensitive sum frequency generation (SFG) vibrational spectroscopy technique. The effective stabilization of corn oil droplets by zein protein was illustrated and correlated to its ordered amide I group at the oil/water interface. Substantial decrease of this ordering with the addition of three industrial surfactants to corn oil-zein solution mixtures was also observed using SFG, which explains the surfactant-induced destabilization and coalescence of small oil droplets. Surfactant-protein interaction was then demonstrated to be the driving force for the disordering of interfacial proteins, either by disrupting protein layers or partially excluding protein molecules from the interface. The ordered zein proteins at the interface were therefore revealed to be the critical factor for the formation of corn oil-water emulsion.

pH-Switchable IFT variations and emulsions based on the dynamic noncovalent surfactant/salt assembly at the water/oil interface

Additional HCl can facilely control the dynamic noncovalent interaction between anionic surfactant sodium dodecyl benzene sulfonate (SDBS) and additional organic matter, 4,4'-oxydianiline (ODA), at the water/oil interface. At low HCl concentration (ODA/HCl molar ratio (r) = 1 : 1.5, [ODA] = 250 mg L-1), the ODA+ ions effectively enhanced the SDBS ability to reduce the water/oil interfacial tension (IFT) by about two orders of magnitude, while the (SDBS)2/ODA2+ gemini-like surfactants could be constructed at a relatively high HCl concentration (r = 1 : 4, [ODA] = 250 mg L-1), which could largely reduce the IFT to 1.19 × 10-3 mN m-1. Molecular simulation was employed to explore the interfacial activity of ODAn+ (ODA+/ODA2+) ions and the SDBS/ODAn+ interaction. The control experiments used another three surfactants to verify the proposed model. The pH-switchable gradual protonation of amino groups in ODA molecules determined the SDBS/ODA interfacial assembly, which was responsible for the reversal of IFT variations and the related emulsion behaviors.