Proteins at Liquid Interfaces PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Proteins at Liquid Interfaces PDF full book. Access full book title Proteins at Liquid Interfaces by D. Möbius. Download full books in PDF and EPUB format.
Author: D. Möbius
Publisher: Elsevier
ISBN: 0080540007
Category : Science
Languages : en
Pages : 509
Get Book Here
Book Description
The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:• Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.• Emphasis is placed on experimental details as well as recent theoretical developments.• New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
Author: D. Möbius
Publisher: Elsevier
ISBN: 0080540007
Category : Science
Languages : en
Pages : 509
Get Book Here
Book Description
The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:• Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.• Emphasis is placed on experimental details as well as recent theoretical developments.• New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
Author: Philippe Déjardin
Publisher: Springer Science & Business Media
ISBN: 3540326588
Category : Science
Languages : en
Pages : 341
Get Book Here
Book Description
This book opens with a description of fundamental aspects of protein adsorption to surfaces, a phenomenon that plays a key role in biotechnological applications, especially at solid-liquid interfaces. Presented here are methods for studying adsorption kinetics and conformational changes such as optical waveguide lightmode spectroscopy (OWLS). Also described are sensitive bench techniques for measuring the orientation and structure of proteins at solid-liquid interfaces, including total internal reflection ellipsometry (TIRE), dual polarisation interferometry (DPI) and time of flight - secondary ion mass spectrometry (TOF–SIMS). A model study of fibronectin at polymer surfaces is included, as are studies using microporous membranes and textiles with immobilized enzymes for large-scale applications. Biocompatibility, anti-fouling properties and surface modification to modulate the adsorption and activity of biomolecules are among the other topics addressed in this invaluable book.
Author: Ashley J. Wilson
Publisher: Springer Science & Business Media
ISBN: 1447138074
Category : Technology & Engineering
Languages : en
Pages : 237
Get Book Here
Book Description
Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.
Author: K.S. Birdi
Publisher: Springer Science & Business Media
ISBN: 1489925252
Category : Science
Languages : en
Pages : 330
Get Book Here
Book Description
During the past few decades, much research has been reported on the formation of insoluble monomolecular films of lipids and biopolymers (synthetic polymers and proteins) on the surface of water or at the oil-water interface. This interest arises from the fact that monomolecular film studies have been found to provide much useful information on a molecular scale, information that is useful for understanding many industrial and biological phenomena in chemical, agricultural, pharmaceutical, medical, and food science applications. For instance, information obtained from lipid monolayer studies has been useful in determining the forces that are known to stabilize emulsions and biological cell membranes. The current texts on surface chemistry generally devote a single chapter to the characteristics of spread monolayers of lipids and biopolymers on liquids, and a researcher may have to review several hundred references to determine the procedures needed to investigate or analyze a particular phenomenon. Furthermore, there is an urgent need at this stage for a text that discusses the state of the art regarding the surface pheqomena exhibited by lipids and biopolymers, as they are relevant to a wide variety of surface and interfacial processes.
Author: Thierry Ondarçuhu
Publisher: CRC Press
ISBN: 9814316458
Category : Science
Languages : en
Pages : 782
Get Book Here
Book Description
This book addresses the recent developments in the investigation and manipulation of liquids at the nanoscale. This new field has shown important breakthroughs on the basic understanding of physical mechanisms involving liquid interfaces, which led to applications in nanopatterning. It has also consequences in force microscopy imaging in liquid environment. The book proposes is a timely review of these various aspects. It is co-authored by 25 among the most prominent scientists in the field.
Author: Jinjiang Li
Publisher: Springer Nature
ISBN: 3030571777
Category : Medical
Languages : en
Pages : 340
Get Book Here
Book Description
Proteins 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.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 561
Get Book Here
Book Description
Author: Shuryo Nakai
Publisher: John Wiley & Sons
ISBN: 9780471186144
Category : Science
Languages : de
Pages : 560
Get Book Here
Book Description
Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.
Author: Eduardo Guzmán
Publisher: MDPI
ISBN: 3039436333
Category : Science
Languages : en
Pages : 232
Get Book Here
Book Description
Fluid 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.
Author: P. Kralchevsky
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 680
Get Book Here
Book Description
Planar fluid interfaces -- Interfaces of moderate curvature : theory of capillarity -- Surface bending moment and curvature elastic moduli -- General curved interfaces and biomembranes -- Liquid films and interactions between particle and surface -- Particles at interfaces : deformations and hydrodynamic interactions -- Lateral capillary forces between partially immersed bodies -- Lateral capillary forces between floating particles -- Capillary forces between particles bound to a spherical interface -- Mechanics of lipid membranes and interaction between inclusions -- Capillary bridges and capillary-bridge forces -- Capillary forces between particles of irregular contact line -- Two-dimensional crystallization of particulates and proteins -- Effect of oil drops and particulates on the stability of foams.
