Measuring properties of interfacial and bulk water regions in a reverse micelle with IR spectroscopy: A volumetric analysis of the inhomogeneously broadened OH band

Sechler, Timothy D.; DelSole, Edward M.; Deàk, John

doi:10.1016/j.jcis.2010.03.014

Cited by 32 publications

(26 citation statements)

References 37 publications

(78 reference statements)

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“…As H 2 O SDS -1 ratio increased, the extraction efficiency also increased. The above result is consistent with report by Bu et al (2012) (Sechler, Delsole, & Deak, 2010). The addition of protein to reverse micelles did not appreciably solubilize the protein until the diameter of the reverse micelle was similar to that of the protein (Matzke, Creagh, Haynes, Prausnitz, & Blanch, 1992 Similar results on flour mass were also reported by Bu et al (2012).…”

Section: Model Adjustment (Ccrd Results)supporting

confidence: 92%

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

et al. 2016

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ABSTRACT. The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H 2 O SDS -1 , concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H 2 O SDS -1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained.

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Section: Model Adjustment (Ccrd Results)supporting

confidence: 92%

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

et al. 2016

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“…The same method was employed by Zhou et al [ 5 ] and Valero et al [ 6 ] to study water structures in AOT/alkane/water micro-emulsions of different composition. An attempt to distinguish between interfacial and bulk water IR signals in AOT reverse micelles was made by Sechler et al [ 7 ]. They carried out a detailed analysis of the spectra recorded in emulsions with a systematically varied ratio between interfacial and bulk water by varying the droplet diameters.…”

Section: Introductionmentioning

confidence: 99%

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

et al. 2016

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Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR) infrared (IR) spectroscopy is applied to a series of w/o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride (MCT) oil phase. The content of the emulsifier polyglycerin-polyricinoleat (PGPR) has been varied systematically in order to investigate whether or not its concentration has an impact on the molecular stabilization mechanisms. The molecular stabilization is accessed by a careful analysis of the IR spectrum, where changes in the vibrational frequencies and signal strengths indicate alterations of the molecular environment at the water/oil interface. The results suggest that adding emulsifier in excess of 1% by weight does not lead to an enhanced stabilization of the emulsion.

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“…The increase of Wo caused an increase of the reverse micelle size, meanwhile, the protein solubilization strongly depended on the reverse micelle size. The size of micelle relative to the size of a protein was critical to the ability of the micelle to solubilize protein (Sechler et al, 2010). The addition of protein to reverse micelles did not appreciably solubilize the protein until the diameter of the reverse micelle was similar to that of the protein (Matzke et al, 1992).…”

Section: Effects Of Various Factors On Forward Extraction Efficiency mentioning

confidence: 99%

Effects of different factors on the forward extraction of soy protein in reverse micelle systems

Bu¹,

Liu²,

Chen³

et al. 2012

Afr. J. Biotechnol.

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Reverse micelle extraction is a new technology for the extraction of protein. In this research, three kinds of reverse micelle systems, anionic surfactant sodium bis(2-ethylhexyl) sulfosuccinate (AOT) reverse micelle system, sodium dodecyl sulfate (SDS) reverse micelle system, and cationic surfactant cetyltrimethyl ammonium bromide (CTAB) reverse micelle system, were used to extract soy protein respectively. Effects of soy flour concentration, Wo ([H 2 O]/[AOT]), temperature, time, pH, ionic strength and ultrasonic power on forward extraction efficiency of soy protein were investigated. The effect of AOT reverse micelle diameter was studied as well. AOT reverse micelle system had higher extraction efficiency than SDS and CTAB systems. The main factors that affected the forward extraction were soy flour concentration, temperature and pH. The optimal conditions in AOT system were soy flour concentration being 0.007 g/ml, Wo 16, pH 6.5, temperature 34°C, time 20 min, KCl concentration of 0.1 mol/L and ultrasound power of 240 W. Under these conditions, the extraction efficiency of soy protein was 85.5%. The forward extraction efficiency of soy protein in AOT reverse micelle system increased with the increase of the reverse micelle diameter. Reverse micelle extraction is an effective way to extract soy protein.

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Measuring properties of interfacial and bulk water regions in a reverse micelle with IR spectroscopy: A volumetric analysis of the inhomogeneously broadened OH band

Cited by 32 publications

References 37 publications

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

Effects of different factors on the forward extraction of soy protein in reverse micelle systems

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