Adsorption of Proteins and Interactions with Surfactants at the Solid/liquid Interface
Author: Marie Wahlgren
Publisher:
Published: 1992
Total Pages: 214
ISBN-13:
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Fluid Interfaces
Author: Eduardo Guzmán
Publisher: MDPI
Published: 2021-03-02
Total Pages: 232
ISBN-13: 3039436333
DOWNLOAD EBOOKFluid interfaces are promising candidates for confining different types of materials, e.g., polymers, surfactants, colloids, and even small molecules, to be used in designing new functional materials with reduced dimensionality. The development of such materials requires a deepening of the physicochemical bases underlying the formation of layers at fluid interfaces as well as on the characterization of their structures and properties. This is of particular importance because the constraints associated with the assembly of materials at the interface lead to the emergence of equilibrium and features of dynamics in the interfacial systems, which are far removed from those conventionally found in traditional materials. This Special Issue is devoted to studies on the fundamental and applied aspects of fluid interfaces, and attempts to provide a comprehensive perspective on the current status of the research field.
Rational Design of Stable Protein Formulations
Author: John F. Carpenter
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 218
ISBN-13: 1461505577
DOWNLOAD EBOOKRecombinant proteins and polypeptides continue to be the most important class of biotechnology-derived agents in today's pharmaceutical industry. Over the past few years, our fundamental understanding of how proteins degrade and how stabilizing agents work has made it possible to approach formulation of protein pharmaceuticals from a much more rational point of view. This book describes the current level of understanding of protein instability and the strategies for stabilizing proteins under a variety of stressful conditions.
Interactions of Surfactants with Polymers and Proteins
Author: E. Desmond Goddard
Publisher: CRC Press
Published: 2018-01-18
Total Pages: 567
ISBN-13: 1351090682
DOWNLOAD EBOOKInteractions of Surfactants with Polymers and Proteins covers work done in this area over the last 30 years and examines in detail the physico-chemical, microstructural, and applications aspects of interactions of surfactants with polymers and proteins in bulk surfaces and at interfaces. The physical chemistry of individual components (surfactants, polymers, and proteins) is discussed, and extensive coverage of interactions of surfactants with uncharged, oppositely charged, and hydrophobe modified polymers is provided. Other topics addressed include water soluble and insoluble keratinous proteins, the principles and applications of fluorescence spectroscopy, the physical properties and microstructural aspects of polymer/protein-surfactant complexes, and implications of surfactant interactions with polymers and proteins in practical systems. Interactions of Surfactants with Polymers and Proteins provides a wealth of information for chemists involved in a number of different research areas, including cosmetics, pharmaceutics, foods, paints, pigments, lubrication, ceramics, minerals/materials processing, and biological systems.
Surfactants in Solution
Author: K.L. Mittal
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 581
ISBN-13: 1461579813
DOWNLOAD EBOOKThis and its companion Volumes 4 and 6 document the proceedings of the 5th International Symposium on Surfactants in Solution held in Bordeaux, France, July 9-13, 1984. This symposium was the continuation of the series of symposia initiated in 1976 in Albany, New York under the title "Micellization, Solubilization and Microemulsions". The next two symposia were labelled "Solution Chemistry of Surfactants" and "Solution Behavior of Surfactants: Theoretical and Applied Aspects" held in Knoxville, TN in 1978 and Potsdam, N. Y. in 1980, respectively. In 1982 at the time of the 4th Symposium in this series, it became amply evident that there was a definite need to have more a generic title to describe these biennial events, and after much deliberation it was decided that an appropriate title would be "Surfactants in Solution" as both the aggregation and adsorption aspects of surfactants were addressed. So the 4th Symposium was held in 1982 in Lund, Sweden, under this new rubric, and it was decided to continue these symposia in the future under this appellation. Naturally, the Bordeaux Symposium was dubbed as the 5th International Symposium on Surfactants in Solution, and our logo became SIS which is very apropos and appealing. It was in Bordeaux that the decision was made to hold the 6th SIS Symposium in New Delhi and it is scheduled for August 18-22, 1986 in the capital of India.
Food Emulsifiers and Their Applications
Author: Gerard L. Hasenhuettl
Publisher: Springer Nature
Published: 2019-11-09
Total Pages: 525
ISBN-13: 3030291871
DOWNLOAD EBOOKEmulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Protein-Based Surfactants
Author: Jiding Xia
Publisher: CRC Press
Published: 2001-06-06
Total Pages: 312
ISBN-13: 9780824700041
DOWNLOAD EBOOK"Describes preparation techniques of protein-based surfactants (PBS) in the laboratory by a variety of chemical and enzymatic means, production by using different types of amino acids, and marketplace applications of PBS in medical and personal care products, detergents, cosmetics, antimicrobial agents, and foods."
Encyclopedia of Surface and Colloid Science
Author: P. Somasundaran
Publisher: CRC Press
Published: 2006
Total Pages: 1000
ISBN-13: 9780849396069
DOWNLOAD EBOOKProtein Instability at Interfaces During Drug Product Development
Author: Jinjiang Li
Publisher: Springer Nature
Published: 2021-02-12
Total Pages: 338
ISBN-13: 3030571777
DOWNLOAD EBOOKProteins are exposed to various interfacial stresses during drug product development. They are subjected to air-liquid, liquid-solid, and, sometimes, liquid-liquid interfaces throughout the development cycle-from manufacturing of drug substances to storage and drug delivery. Unlike small molecule drugs, proteins are typically unstable at interfaces where, on adsorption, they often denature and form aggregates, resulting in loss of efficacy and potential immunogenicity. This book covers both the fundamental aspects of proteins at interfaces and the quantification of interfacial behaviors of proteins. Importantly, this book introduces the industrial aspects of protein instabilities at interfaces, including the processes that introduce new interfaces, evaluation of interfacial instabilities, and mitigation strategies. The audience that this book targets encompasses scientists in the pharmaceutical and biotech industry, as well as faculty and students from academia in the surface science, pharmaceutical, and medicinal chemistry areas.
Proteins at Interfaces II
Author:
Publisher:
Published: 1995
Total Pages: 561
ISBN-13:
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