Monostearin monolayers spread on aqueous solutions containing ethanol

Patino, Juan M. Rodrı́guez; Domínguez, Manuela Ruiź; Feria, Julia de la Fuente

doi:10.1016/0021-9797(92)90087-3

Cited by 40 publications

(25 citation statements)

References 27 publications

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“…When the temperature increases, the monolayer is more expanded. That is, the molecular area of the pure components increases (Rodriguez Patino et al, 1992). A similar phenomenon can be seen with the mixtures (Figures 2 and 3).…”

Section: Discussionsupporting

confidence: 82%

“…molecule-'.min-'. This value was such that the isotherms obtained from previous experiments with monoglyceride-water systems are practically coincident (Rodriguez Patino et al, 1992;. The experiments were carried out at temperatures ranging between 5 and 40°C.…”

Section: Methodsmentioning

confidence: 99%

“…The temperature of the system formed by the spread film and the subphase (adjacent bulk water) was maintained constant within rtO.03"C by a Lauda K2R electronic thermostat. Other specifications of the film balance have been described elsewhere (Rodriguez Patino et al, 1992, 1993.…”

Section: Film Balancementioning

confidence: 99%

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Binary mixture of monostearin‐distearin monolayers at the air–water interface

Feria

Patino

1995

AIChE Journal

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The study of mixed films has become of considerable interest both fiom theoretical and practical points of view. The 7~ -A isotherms of monostearin-distearin (about 50% 1,3-and 50% I,2-isomers) mixed films spread on water as a function of emulsifier ratio and temperature were studied in an automated Langmuir-type film balance. M e n molecules of both emulsifiers are spread on the air-water interface they are packed more closely together than when either emulsifier is present alone, and they enter into some form of association. This association can be demonstrated by surface pressure-area isotherms and by thermodynamic studies. The characteristics of the mixed films, their elasticity and miscibility, which are of interest in emulsion or foam stability, are discussed. A molecular model established can explain the interactions between film and subphase molecules and their relationships with variables of the process (pressure and temperature). This model fits the calculated thermodynamic parameters. will any of the single-component emulsifiers (Kako and Kondo, 1979). This stability is improved still further by incorporating protein in both mono-and diglycerides Sherman, 1983,1984;Rahman and Sherman, 1982;Reeve and Sherman, 1988). Interactions between proteins and lipids have been reported for model food systems in solutions or in emulsions (Coke et al.

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Section: Discussionsupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

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Binary mixture of monostearin‐distearin monolayers at the air–water interface

Feria

Patino

1995

AIChE Journal

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“…All these values are gathered in Table 1. Ethanol adsorbs at the interface, decreases the surface tension, and may interact with monolayer molecules [27][28][29][30]. As underlined in the literature, the overall effect of a solute in the subphase depends in a complex way on interactions between the monolayer molecules on one hand and between monolayer and the subphase on the other hand [27,29].…”

Section: Resultsmentioning

confidence: 97%

Influence of the nanoprecipitation conditions on the supramolecular structure of squalenoyled nanoparticles

Lepeltier

Bourgaux

Amenitsch

et al. 2015

European Journal of Pharmaceutics and Biopharmaceutics

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“…Precautions were taken to collect reliable n--A isotherms using the continuous compression methods described previously (Rodriguez Patino et al, 1992b). This is especially im-portant in the case of monolayers that are unstable in relation to molecular loss toward either the air or water adjacent phase.…”

Section: Apparatus and Proceduresmentioning

confidence: 99%

Mixed monolayers of acylglycerols on sugar aqueous solutions

Feria

Patino

1996

AIChE Journal

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Structural characteristics of mono-and distearin mixed monolayers spread on aqueous solutions containing sugar (glucose or sucrose) at 0.5 mol/L were studied as a function of temperature and integacial and subphase compositions. The compression isotherms were obtained using an automated Langmuir-type film balance over a temperature range of 10 to 40°C. The results show an expansion in the structure of the mixed monolayer with sugar in subphase. Nonideal mixing of the component at interface was observed with positive deviation from the additivity rule. This fact is indicative of the presence of repulsive interactions between the two lipids on sugar aqueous solutions. The mixed monolayers with a monostearin molar fraction less than 0.8 are stable from a thermodynamic point of uiew. Mixed monolayer stability depends on monolayer composition, temperature, and surface pressure with diflerent order of magnitude.

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Monostearin monolayers spread on aqueous solutions containing ethanol

Cited by 40 publications

References 27 publications

Binary mixture of monostearin‐distearin monolayers at the air–water interface

Binary mixture of monostearin‐distearin monolayers at the air–water interface

Influence of the nanoprecipitation conditions on the supramolecular structure of squalenoyled nanoparticles

Mixed monolayers of acylglycerols on sugar aqueous solutions

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