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Björn Bergenståhl - One of the best experts on this subject based on the ideXlab platform.
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Competitive Adsorption of proteins from total hen egg yolk during emulsification
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Björn BergenståhlAbstract:In this article, the Competitive Adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential Adsorption.
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Competitive Adsorption of water soluble plasma proteins from egg yolk at the oil water interface
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Marcus Andersson, Björn BergenståhlAbstract:Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The Competitive Adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively at the oil/water interface throughout the pH range investigated, and for albumin the selectivity increased close to its pI. It is suggested that this selective Adsorption is due to long hydrophobic stretches in the polypeptide chain, which are present in the selectively adsorbing species but absent in less adsorbing species.
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Competitive Adsorption of Gelatin and Sodium Dodecylbenzenesulfonate at Hydrophobic Surfaces
Langmuir, 1998Co-Authors: D. Müller, Jacko Hessing, J. Olijve, Martin Malmsten, Björn Bergenståhl, F MoriAbstract:The Competitive Adsorption of gelatin and sodium dodecylbenzenesulfonate (SDBS) at hydrophobic surfaces was investigated with surface and interfacial tension measurements, ellipsometry, surface plasmon resonance spectroscopy (SPR), and total internal reflectance fluorescence spectroscopy (TIRF). From both ellipsometry and SPR, initial additions of SDBS after gelatin preAdsorption were found to result in a total adsorbed amount increase, as well as in a swelling of the adsorbed layer. At higher SDBS concentrations, both the total adsorbed amount and the amount of gelatin adsorbed decrease, which was observed from ellipsometry, SPR, and TIRF. From surface and interfacial tension measurements, it was found that the critical aggregation concentration (cac) for the SDBS−gelatin system decreases with decreasing pH. Analogous to this, ellipsometry, SPR, and TIRF indicate that the SDBS concentration required to cause a significant decrease in the gelatin adsorbed amount decreases with decreasing pH. The desorptio...
Liang Huang - One of the best experts on this subject based on the ideXlab platform.
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molecular insight into Competitive Adsorption of methane and carbon dioxide in montmorillonite effect of clay structure and water content
Fuel, 2019Co-Authors: Qing Wang, Liang HuangAbstract:Abstract The microscopic Competitive Adsorption mechanism of methane (CH4) and carbon dioxide (CO2) is of fundamental significance for CO2 sequestration with enhanced gas recovery (CS-EGR) in clay-rich shale gas reservoirs, which is still in a preliminary research stage. In this study, the Na-montmorillonite models with various pore sizes and water densities were generated to gain insights into the CO2/CH4 Competitive Adsorption behaviors using the combined molecular dynamics and grand canonical Monte Carlo simulations. The effects and corresponding mechanisms of clay pore size, structure heterogeneity and water content on CO2/CH4 Adsorption capacity, contribution of selectivity and isosteric Adsorption heat were discussed in detail. Simulation results show that the Na-montmorillonite clay favors the preferential Adsorption of CO2 over CH4, and the preferential Adsorption of CO2 reduces with increasing clay pore size and pressure. Adsorbility factor is the major contribution for the CO2/CH4 Adsorption selectivity in dry clay models, while the contribution of volumetric factor enhances with rising pore heterogeneity caused by increasing water content and decreasing pore size. The physical pore heterogeneity in the upper near-wall region resulted from Na+ distribution, associated with the difference of CO2/CH4 dynamic diameter is one reason for the asymmetrical CO2/CH4 density profiles, while the strong affinity between CO2/Na+ and substituted Al atoms in the upper tetrahedron is the other reason. Interestingly, a later increase of CO2/CH4 Adsorption selectivity with further rising water density is observed, which is due to the solvation of Na+ in interlayer water phase, re-exposing some high energy Adsorption sites for CO2 Adsorption. This result provides implication that the CS-EGR efficiency can be potentially improved by increasing the water content in clay. This study gains deep insights into the CO2/CH4 Competitive Adsorption mechanism in montmorillonite clay at microscopic scale, and can open new potentials for tuning the application of CS-EGR in clay-rich shale gas reservoirs.
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effect of organic type and moisture on co2 ch4 Competitive Adsorption in kerogen with implications for co2 sequestration and enhanced ch4 recovery
Applied Energy, 2018Co-Authors: Liang Huang, Qing Wang, Zhengfu Ning, Zhilin Cheng, Wentong Zhang, Huibo QinAbstract:Abstract Although research attentions for CO2 injection in gas-bearing reservoirs have been drawn to CO2 sequestration with enhanced gas recovery (CS-EGR), the microscopic Competitive Adsorption mechanism of methane (CH4) and carbon dioxide (CO2) considering the effect of organic type and moisture remains to be determined. In this work, we focus on the Competitive Adsorption behaviors of CH4 and CO2 on dry and moist realistic kerogen models of different organic types by performing combined molecular dynamics (MD) and grand canonical Monte Carlo (GCMC) simulations. The effects of organic type and moisture content on kerogen pore structures, moisture distribution and interaction between CH4/CO2 and kerogen surfaces are discussed in details. Simulation results show that CO2/CH4 Adsorption capacity and Adsorption selectivity are in the order of kerogen IA
Yonggui Chen - One of the best experts on this subject based on the ideXlab platform.
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Competitive Adsorption characteristics of na i cr iii and cu ii cr iii on gmz bentonite in their binary solution
Journal of Industrial and Engineering Chemistry, 2015Co-Authors: Yonggui Chen, Lingyan JiaAbstract:Abstract The Competitive Adsorption of Na(I)/Cr(III) and Cr(III)/Cu(II) on GMZ bentonite was studied by batch experiments. The results show that the bentonite has larger total Adsorption amount of Cu(II) and Cr(III) in binary ions solution compared to that of single ion solution. Increasing of Na(I) concentration reduces the Adsorption capacity of Cr(III) in their binary solution. The phenomenon Cr(III) has a lager Adsorption than Cu(II) indicate that the Adsorption capacity of Cu(II) is inhibited in their binary solution. The sequence of distribution coefficients (Kd) in the solution as follow: Kd binary (Cr) > Kd single (Cu) > Kd single (Cr) > Kd binary (Cu).
Lennart Nilsson - One of the best experts on this subject based on the ideXlab platform.
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Competitive Adsorption of proteins from total hen egg yolk during emulsification
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Björn BergenståhlAbstract:In this article, the Competitive Adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential Adsorption.
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Competitive Adsorption of water soluble plasma proteins from egg yolk at the oil water interface
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Marcus Andersson, Björn BergenståhlAbstract:Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The Competitive Adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively at the oil/water interface throughout the pH range investigated, and for albumin the selectivity increased close to its pI. It is suggested that this selective Adsorption is due to long hydrophobic stretches in the polypeptide chain, which are present in the selectively adsorbing species but absent in less adsorbing species.
Celine Fernandez - One of the best experts on this subject based on the ideXlab platform.
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Competitive Adsorption of proteins from total hen egg yolk during emulsification
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Björn BergenståhlAbstract:In this article, the Competitive Adsorption of egg yolk proteins at oil/water interfaces during emulsification is studied. By using two-dimensional polyacrylamide electrophoresis and mass spectrometry, it was possible to characterize and identify adsorbing and non-adsorbing protein species. The egg yolk contains proteins with a wide range of molecular weights and pI. Lipoproteins adsorbed selectively throughout the pH range investigated. It is suggested that selectivity is determined by the average hydrophobic and hydrophilic domain lengths in the protein sequences where long average hydrophobic domain lengths result in high affinity for the interface and thus strong preferential Adsorption.
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Competitive Adsorption of water soluble plasma proteins from egg yolk at the oil water interface
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Lennart Nilsson, Peter Osmark, Celine Fernandez, Marcus Andersson, Björn BergenståhlAbstract:Water soluble plasma proteins were fractionated from hen's egg yolk, and the molecular weight and pI of the most abundant protein species were characterized with gel electrophoresis. The proteins were identified by mass spectrometry. The protein fraction was used to produce oil-in-water emulsions, both at various protein concentrations and at various pH values, and the surface load was determined through serum depletion. The Competitive Adsorption was studied through the determination of nonadsorbing species with gel electrophoresis. The results show that it was possible to form an oil-in-water emulsion for which droplet size and maximum surface load depended on the protein concentration and pH. Serum albumin and YGP40 adsorbed selectively at the oil/water interface throughout the pH range investigated, and for albumin the selectivity increased close to its pI. It is suggested that this selective Adsorption is due to long hydrophobic stretches in the polypeptide chain, which are present in the selectively adsorbing species but absent in less adsorbing species.