Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca2+ Complexes with Different Cross-Linking Degrees

Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.

Preparation and the foaming activity of hydroxymethyl octadecyltrimethyl ammonium chloride

In this work, hydroxymethyl octadecyltrimethyl ammonium chloride (HM-OTAC) was obtained from the reaction between octadecyltrimethyl ammonium chloride (OTAC) and formaldehyde in different molar ratios. The effects of the reaction conditions (different molar ratios) on the properties of the product (surface tension, foaming, high temperature resistance, methanol resistance and salt resistance) were investigated. The results showed that the HM-OTAC produced under different molar ratios could lower the surface tension of water solutions more than the surfactant OTAC. The HM-OTAC (1:2) reduced the surface tension to 28.29 mN m−1. The HM-OTAC produced under other molar ratios gave higher interfacial tensions than HM-OTAC (1:2). With increasing surfactant concentration, the foam volume first increased and then gradually decreased. At a concentration of 0.3 wt.%, the highest foam volume (460 mL) was produced with HM-OTAC (1:3). Compared to OTAC, the foams produced by each HM-OTAC surfactant exhibited higher temperature stability. In the presence of 30 mL methanol, the initial foam volume of all HM-OTAC surfactants (0.3 wt.%) was generally higher than that of OTAC. With 300 mL HM-OTAC (1:4) solution, the highest foam volume of 20.2 mL could be produced. HM-OTAC (1:3) showed the highest salt resistance.

Friction Dynamics of Foaming Body Cleansers under Sinusoidal Motion

The friction characteristics of foaming body cleansers determine skin physical irritation, as well as the usability of the products. In this study, the friction of foam formed by a commercial body cleanser was evaluated using a sinusoidal-motion friction evaluation system. The friction profile of the foam was a hydrodynamic stable pattern, where the friction force increased with increasing velocity. In addition, soapbased cleansers, containing polyols, showed large friction coefficients. These properties suggest that the mechanical properties of the interfacial film and viscosity of the cleanser bulk affect friction properties. These findings assist in controlling the texture of body cleansers.

Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex

In this paper, the foaming and surface properties of sodium caseinate (SC), sodium caseinate/tannin acid (SC/TA), sodium caseinate/octenyl succinate starch (SC/OSA-starch), and sodium caseinate/tannin acid/octenyl succinate starch (SC/TA/OSA-starch) complex systems are described. First, foaming properties of different samples were compared at pH 6.0. The interface adsorption and linear surface dilatational rheological of different samples were characterized in the linear viscoelastic region to explore the relationship between macroscopic foaming properties and surface properties. At equal protein concentrations, the foamability and foam stability of the SC/TA/OSA-starch complex was markedly higher than that of the SC/TA complex. Meanwhile, the surface properties of the SC/TA/OSA-starch complex were also superior to those of the SC/TA complex. Finally, to investigate the nonlinear surface dilatational rheological behavior of the air/water interface stabilized by complex systems, the large-amplitude oscillatory dilatational rheology and Lissajous plots were studied. For the SC/TA/OSA-starch complex, the OSA-starch increases the degree of strain softening in extension, suggesting that the surface structure may change from a surface gel to a mixed phase of SC/TA patches and OSA-starch domains. These findings indicate that the complex formed between polyphenols, proteins, and polysaccharides could be used as a good alternative to understand and, consequently, improve the surface and foaming properties in food matrices.

Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014

This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.

Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients

Interfaces stabilized by food-based ingredients, such as proteins or glycolipids, often display nonlinear behavior when subjected to oscillatory dilatational deformations, even at the lowest deformation amplitudes which can currently be applied experimentally. Here we show that classical approaches to extract dilatational properties, based on the Young-Laplace equation, may not always be suitable to analyze data. We discuss a number of examples of food-ingredient stabilized interfaces (interfaces stabilized by protein fibrils, protein-polysaccharide complexes and oligosaccharide-fatty aid conjugates) and show how an analysis of the dynamic surface tension signal using Lissajous plots and a protocol which includes deformation amplitude and droplet size variations, can be used to obtain a more detailed and accurate description of their nonlinear dilatational behavior.