Investigation on the gelatin-surfactant interaction and physiochemical characteristics of the mixture

Misra, Pratibha; Meher, Jibardhan; Maharana, Suprava

doi:10.1016/j.molliq.2016.10.043

Cited by 10 publications

(20 citation statements)

References 57 publications

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“…The maximum yield of RMP was achieved at pH 9.2, and the yield decreased to a constant value with further increase in pH. The driving force for the partitioning of protein into water pool can be attributed to the electrostatic interaction between the negatively charged head groups of the surfactant with the positively charged sites (protonated amines) of RMP [49]. At the natural pH (5.8) this interaction exists as it is not very far from the PZC value (5.4).…”

Section: Resultsmentioning

confidence: 99%

Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia

Biswal

Panda

Yang

et al. 2020

IET nanobiotechnol.

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Section: Resultsmentioning

confidence: 99%

Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia

Biswal

Panda

Yang

et al. 2020

IET nanobiotechnol.

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“…Surfactants can alter gelatin hydrogels’ properties due to protein reconfiguration and complex formation caused by gelatin–surfactant interactions. These complexes are usually visualized as surfactant micelles bound into the gelatin’s polypeptide chains like beads in a necklace [ 12 , 13 , 14 , 15 , 16 ]. Surfactants are used to modify gelatin solutions’ surface tension for cell attachment, surface adsorption enhancement, foamability, and stability of emulsions in different applications, including wound dressing [ 10 ], additives encapsulation [ 17 , 18 ], and cosmetics [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels

Torrejon

Deng

Luo

et al. 2021

Gels

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Gelatin hydrogels are widely used materials that may require surfactants to adjust their solution’s surface tension for cell attachment, surface adsorption enhancement, or foaming. However, gelatin is a highly surface-active polymer, and its concentrated solutions usually do not require surfactants to achieve low surface tension. However, anionic surfactants, such as sodium dodecyl sulfate (SDS), interact strongly with gelatin to form complexes that impact its hydrogels’ rheological properties, influencing processability and functionality. Nevertheless, there is a lack of systematic research on the impact of these complexes on high gelatin content (i.e., high strength) hydrogels’ rheological properties. In this work, the SDS/gelatin ratio-dependent viscoelastic properties (e.g., gel strength, gelation kinetics, and melting/gelling temperature) of high-strength gelatin hydrogels were investigated using rheology and correlated to surface tension, viscometry, FTIR, and UV-Vis spectrophotometry. SDS–gelatin ratio was proved to be an important factor in tailoring the rheological properties of gelatin hydrogels. The gel strength, gelation kinetics, and melting/gelling temperature of the gelatin hydrogels linearly increased with SDS incorporation up to a maximum value, from which they started to decline. The findings of this work have wide applicability in tailoring the properties of gelatin–SDS solutions and hydrogels during their processing.

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“…13,17,20,24−27 The underlying mechanisms of formulations are mostly affected by both hydrophobic and electrostatic interactions between gelatin and additives. 14,20,28 Gelatin is mostly used with one or more surfactants during product formulation, and hence surfactant−gelatin interactions have been extensively studied. 13,17,20,24,26,28 Formation of gelatin−surfactant complexes below critical micellar concentration (cmc) has been reported.…”

Section: Introductionmentioning

confidence: 99%

“…14,20,28 Gelatin is mostly used with one or more surfactants during product formulation, and hence surfactant−gelatin interactions have been extensively studied. 13,17,20,24,26,28 Formation of gelatin−surfactant complexes below critical micellar concentration (cmc) has been reported. 13 Above the cmc, the resulting complex is solubilized within free micelles as evident from the estimation of transition points, counterion binding of the mixed and free micelles, enthalpy of binding interactions, and energetics of micellization of mixed systems.…”

Section: Introductionmentioning

confidence: 99%

“…In our studies on protein−surfactant assemblies involving native and denatured proteins, 20,29 we have used several techniques to elucidate the mechanism of organization and specific interactions involved during the formation of surfactant−protein assemblies. The specific roles of native and denatured proteins in the formation of mixed organized assemblies and premicellar aggregates were determined.…”

Section: Introductionmentioning

confidence: 99%

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Probing the Gelatin–Alkylammonium Salt Mixed Assemblies through Surface Tensiometry and Fluorimetry

Maharana

Misra

2018

J. Phys. Chem. B

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The interactions, nature of the organization, and physicochemical properties of alkyltrimethylammonium bromide (C TAB, n = 12, 14, and 16)-gelatin mixed assemblies were investigated by UV-visible spectrometry, surface tensiometry, and fluorimetry techniques. The synergistic interaction between the surfactant and gelatin was established from the decrease in critical micellar concentration (cmc) and the increase in molecular parking area of surfactants with an increase in percentage of gelatin from 0 to 0.4%; for example, the cmc of CTAB decreased from 0.93 mM in water to 0.44 mM in the presence of 0.4% gelatin, whereas its A increased from 134.98 to 325.55 Å. The fluorescence anisotropy data and polarity parameters of pyrene indicated the progressive change in the anisotropy and micropolarity of the mixed system media with gelatin percentage, respectively. The decrease in aggregation number with an increase in gelatin concentration can be attributed to the enhanced compatibility of surfactants with the bulk microenvironment. The maximum rigidity of the mixed system was also significant from the lifetime data of tyrosine. The formation of Menger micelles on gelatin segments was supported by surface tension and anisotropy data. The overall observations can be attributed to the formation of micelles via gelatin-surfactant aggregates; gelatin segments are localized within the microdomain of these aggregates.

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Investigation on the gelatin-surfactant interaction and physiochemical characteristics of the mixture

Cited by 10 publications

References 57 publications

Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia

Isolation, process optimisation and characterisation of the protein from the de‐oiled cake flour of Madhuca latifolia

Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels

Probing the Gelatin–Alkylammonium Salt Mixed Assemblies through Surface Tensiometry and Fluorimetry

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