Properties of O/W-Type Microemulsion with Dimyristoylphosphatidylcholine

Abe, Masahiko; Yajima, Isao; Oginö, Kazuhíde; Tsubaki, Nobuyuki; Nakano, Yoshio

doi:10.4011/shikizai1937.65.212

Cited by 2 publications

(2 citation statements)

References 11 publications

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“…More recently Chalara paradoxa and Aspergillus sp. K-27 were isolated as promising producers of raw starch digesting glucoamylase by Kuinuma et al [ll] and Abe et al [12], respectively. Amylography, photopastegraphy and hotstage microscopy have been used to investigate starch gelatinization.…”

Section: Introductionmentioning

confidence: 99%

Properties of Sweet Potato Starches from Different Tissue Zones

Noda¹,

Takahata²,

Nagata³

1992

Starch Stärke

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Sweet potato starches prepared from the peel (P), cambium (C), and inner-tissue (IT) were tested for physicochemical properties. The average granule sizes of the IT starches were tended to be larger than those of the P and C starches. Amylose contents of starches from the different tissue zones did not differ significantly. The onset and peak temperatures (To, TP) of the P starches determined by differential scanning calorimetry (DSC) were somewhat high. The C starches were readily digested by the four glucoamylases.Eigenschaften von S i i 6 k a r t o f f e l~ aus verschiedenen Gewebebereichen. Aus der Schale (P), dem Cambium (C) und dem inneren Gewebe (IT) gewonnene SUBkartoffelstiirken wurden auf ihre physikalisch-chemischen Eigenschaften untersucht. Die durchschnittlichen Korngr6Ben IT zeigten die Tendenz groRer zu sein als die der P-und C-St&ken. Die Amylosegehalte der Starken aus den verschiedenen Gewebebereichen unterxhieden sich nicht merklich voneinander. Die mittels Differential-Rasterkalorimetrie bestimmten Anfangs-und Peak-Verkleisterungstemperaturen (To, Tp) der P-Stirken waren ziemlich hoch. Die C-Stirken wurden ohne Schwierigkeiten durch die vier Glucoamylasen abgebaut.

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Section: Introductionmentioning

confidence: 99%

Properties of Sweet Potato Starches from Different Tissue Zones

Noda¹,

Takahata²,

Nagata³

1992

Starch Stärke

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show abstract

“…Since birefringence occurs because of the optical anisotropy of phase in the sample, the phases within the sample can be identified from the observed textures. For example, to investigate the stability of a ternary system, Abe et al investigated dimyristoylphosphatidylcholine/water/saturated hydrocarbon, where propanol was added as a cosurfactant, and clarified the composition that generated a stable oil-in-water microemulsion using a polarized microscope [2]. In addition, Ho et al observed a dispersion prepared by stirring lauryl or cetyl alcohol with a sodium lauryl sulfate aqueous solution using ultrasonication, under a polarized microscope [3].…”

Section: Polarized Microscopementioning

confidence: 99%

Self-Propelled Motion of Micrometer-Sized Oil Droplets in Aqueous Solution of Surfactant

Banno¹,

Toyota²,

Asakura³

2017

Properties and Uses of Microemulsions

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When an immiscible oil is dispersed in an aqueous solution of a surfactant, emulsions consisting of various-sized oil droplets are generated. Micrometer-sized oil droplets exhibit exotic dynamics such as self-propelled motion in the surfactant solution. Transfer of the surfactant from the aqueous solution phase to the oil droplets through their interface leads to the self-propelled motion in a far-from-equilibrium condition. In this chapter, we demonstrate the observation methods of the self-propelled motion of micrometer-sized oil droplets using phase-contrast, polarized, and fluorescence microscopes and discuss their motion mechanism. Since the generated self-assemblies in micrometer-sized droplet systems are difficult to be identified by spectroscopic methods, the mechanisms of their self-propelled motion have not been clarified. When they are fully understood from nano-to microscale, these findings may be useful to develop not only more stable emulsion systems but also droplet-type analysis systems at the micrometer scale that can carry out reaction, analysis, and detection automatically without the need for an external force.

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Properties of O/W-Type Microemulsion with Dimyristoylphosphatidylcholine

Cited by 2 publications

References 11 publications

Properties of Sweet Potato Starches from Different Tissue Zones

Properties of Sweet Potato Starches from Different Tissue Zones

Self-Propelled Motion of Micrometer-Sized Oil Droplets in Aqueous Solution of Surfactant

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