表面活性剂复配与浊点的关系

研究了同系列非离子表面活性剂混合后浊点的变化及阴离子表面活性剂对非离子表面活性剂ＯＰ－８浊点的影响。结果表明：同系非离子表面活性剂混合后的浊点介于各单体之间且接近加合计算值；醇醚硫酸盐阴离子表面活性剂对ＯＰ－８浊点提高没有相应的醇硫酸盐对ＯＰ－８浊点提高大。     

聚氧乙烯醚型非离子表活剂与硫酸盐阴离子表活剂二元混合液的性质

研究了聚氧乙烯醚型非离子表面活性剂和阴离子表面活性剂二元混合溶液的去污性、表面张力、润湿性、浊点等性能及助洗剂对混合溶液去污性的影响。     

Tween 80浊点的测定及其影响因素

测定非离子表面活性剂Tween 80的浊点,研究无机盐、醇、pH等对非离子表面活性剂Tween 80浊点的影响。试验结果表明,具有盐析性的无机盐的溶水能力大于胶束溶水能力,这使非离子表面活性剂析出,导致非离子表面活性剂的浊点降低;阴离子大于阳离子对浊点的影响,硫酸根氯离子硝酸根;有机醇中甲醇、乙醇略微升高浊点温度,而异丙醇则明显降低浊点温度;随着pH升高, Tween 80浊点温度随之降低。     

表面活性剂对精练助剂的应用性能影响

以耐碱性(漂油点、浊点)为指标,考察了阴离子与非离子表面活性剂在碱溶液中的相互作用;以毛效为指标,考察了单一非离子表面活性剂、阴/非离子表面活性剂两元复配物、阴/非离子表面活性剂三元复配物的精练效果.结果表明:阴/非离子表面活性剂复配后浊点增高,耐碱性增强,毛效提高,呈现出协同效应.     

复配表面活性剂的表面特性与高温分散性

研究了不同类别表面活性剂复配后的表面特性对分散染料高温分散性的影响。试验表明：分散染料的高温分散性与表面活性剂的分子结构和磺化度有关。复配表面活性剂经单一表面活性更能提高分散染料的高温分散性。在阴离子表面活性添加一定量的高浊点非离子表面活性剂，使其复配物的ＨＬＢ值在１４－２０范围内，并在大于ｃｍｃ浓度下使用，则对分散染料的高温分散性有较好的改善。分散地不同结构染料的高温分散性的影响不同，应合理选择     

复配表面活性剂的表面特性与分散染料在细旦涤纶织物上的匀染性

研究了复配表面活性剂的表面特性与分散染料在细旦涤纶织物上匀染性的关系。研究表明：非离子表面活性剂中添加中等磺化度的阴离子表面活性剂所组成的复配物比单一的非离子表面活性剂能明显地改善分散染料在细旦涤纶织物上的匀染性。复配物与分散染料的ＨＬＢ值应尽量相接近，使用时浓度应略大于复配物的ｃｍｃ，则对匀染效果的改善较为明显。电解质将使匀染性变差，必须将金属离子加以除去。而复配物的浊点、高温分散性对匀染性无明显的影响。但对不同结构染料匀染性的影响是不同的，应加以合理选择。这为高温分散匀染剂的选择提供一定的理论基础。     

阴离子表面活性剂离子选择电极分析十二烷基苯磺酸钠/烷基糖苷混合体系

利用自制阴离子表面活性剂离子选择电极,用电位滴定法测定了非离子表面活性剂烷基糖苷(APG)与阴离子表面活性剂十二烷基苯磺酸钠(SDBS)混合溶液中SDBS的浓度.结果表明:当混合溶液中n(APG)∶n(SDBS)小于2∶1时,可用此方法直接测定混合体系中的SDBS浓度,与滴定单一的SDBS溶液结果对照,滴定终点消耗海明标准溶液体积的相对误差在1.0％以内.     

表面活性剂在染整加工中的应用(二)

三、表面活性剂的特性 表面活性剂区别于其他有机化合物的特征有:亲水亲油平衡值（HLB值）、临界胶束浓度（CMC）、临界溶解温度（Krafft Point）、非离子表面活性剂的浊点以及分子定向、界面吸附、界面张力等;除HLB值与浊点外,对其他有关的特性将结合在染整加工中的应用部分,分别叙述于下。     

表面活性剂分子结构和性能对办公废纸脱墨的影响

实验采用氧化亚烷基二烷基醚、丁烯氧化烷基醚及带有不同亲水亲油平衡值（HLB）和不同相对分子质量的新型表面活性剂的溶液进行静态和动态表面张力、接触角、对彩色油墨的润胀性和对彩色油墨表面的动态渗透分析。结果表明,彩色油墨的润湿程度随表面活性剂溶液表面张力的降低而增大。同时表明,对彩色油墨的润胀不取决于表面张力而取决于表面活性剂的分子结构;表面活性剂溶液的表面张力较低和对彩色油墨润胀较高时,对混合办公废纸的脱墨效率最好。     

表面活性剂复配与润湿的关系

研究了同系表面活性剂混合物润湿性的变化及非离子表面活性剂对阴离子表面活性剂润湿性的影响。结果表明：同系表面活性剂混合的润湿性并非完全介于各单体表面活性润湿性之间，含有ＯＰ－４及ＯＰ－４Ｓ的同系混合物其润湿性非常突出，显示出明显的协同效应；非离子表面活性剂能够显著提高阴离子表面活性剂的润湿性，并随非离子表面活性剂的加入浓度增大而增大。     

由甘蔗渣制备用于聚氨酯生产的多元醇的研究

在硫酸的催化作用下,甘蔗渣在聚乙二醇和甘油的混合溶剂中能被液化成生物质多元醇。向液化试剂中加入表面活性剂,利用表面活性剂提高液化试剂对甘蔗渣的渗透能力,改善甘蔗渣的液化效果。主要研究了表面活性剂种类和浓度、液化时间、液固比,液化试剂组成、催化剂浓度等对液化效果的影响。结果表明,吐温-80对甘蔗渣液化的效果最明显,并且在用量为0．25％时,液化效果最好,转化率达99％以上。液化得到的生物质多元醇的羟值为500—700mgKOH／g。红外光谱分析表明,液化产物中含有大量的可反应羟基,可以作为制备聚氨酯硬泡的多元醇组分。     

The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation

The effects of proteins and low molecular weight surfactants (LMS) on spray drying and powder characteristics of model sugar-rich foods have been studied. Fructose and sucrose were selected as model sugar-rich foods and sodium caseinate (NaCas) was selected as a model protein. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween-80) were chosen as model ionic and non-ionic low molecular weight surfactants. The feed solutions for spray drying had 25% solid concentration in all. To achieve identical powder recoveries of the order of 80% much higher NaCas:fructose ratio (30:70) was required compared to NaCas:sucrose ratio (0.5:99.5) which corresponded to 7.89% and 0.13% of sodium caseinate (initial bulk concentration), respectively. There was no change in powder recovery when the SSL concentration was increased from 0.01% to 0.05% in fructose-NaCas-SSL solution and also addition of 0.01% Tween-80 into fructose-NaCas solution did not affect the powder recovery (76.7 ± 2.3%), however, it was slightly affected with the increase of Tween-80 to 0.05% (69.0 ± 1.9%). At NaCas concentration above critical micelle concentration of NaCas (>3% w/w), the presence of up to 0.05% low molecular weight surfactants had either no effect or minimal effect on the surface coverage of the droplets/particles and also on the powder recovery depending on the nature of the low molecular weight surfactants. The surface protein coverage and the recovery of the powder in sucrose-protein systems were very sensitive in the presence of low molecular weight surfactants due to being below the critical micelle concentration of NaCas. SSL displaced 2.0% and 29.3% of proteins from the droplet surface of sucrose-NaCas-SSL, respectively, when its concentration was varied from 0.01% to 0.05% thereby reducing the powder recovery from 75.5% to 30%. The addition of 0.01% Tween-80 in sucrose-NaCas solution resulted in a 48.2 ± 1.5% reduction in powder recovery and at 0.05% concentration, it displaced a substantial amount of NaCas from the droplet surface and no powder was recovered. These phenomena are explained on the basis of surface-glass transition temperature, dynamic surface tension, nature of surfactants and glass transition temperature of sugars used. X-ray diffraction and scanning electron microscopy results showed that the powders of sucrose-NaCas, sucrose-NaCas with 0.01% SSL and all powders of fructose were amorphous.     

表面活性剂对大肠杆菌产L-鸟氨酸的影响

系统研究了表面活性剂种类(Tween-40、Tween-60、Tween-80、曲通-X-100(Triton X-100)、十二烷基硫酸钠(SDS)、十六烷基三甲基溴化胺(CTAB))、表面活性剂添加浓度以及表面活性剂添加时间对大肠杆菌BW25113生长和发酵产L-鸟氨酸的影响。研究结果表明,发酵0h添加浓度范围为0.1g/L 2g/L的表面活性剂时,Tween-40、Tween-60、Tween-80、Triton X-100和SDS对大肠杆菌BW25113的生长和L-鸟氨酸的产量均无影响,而CTAB对L-鸟氨酸生物合成有一定的促进作用。CTAB的作用效果因CTAB的添加浓度和添加时间的不同而有所差异。发酵8h添加与0.1g/L为CTAB最适添加时间和最佳添加浓度。在该条件下,添加CTAB对大肠杆菌BW25113发酵产L-鸟氨酸的促进作用最大,L-鸟氨酸产量可达743mg/L并且几乎不影响大肠杆菌BW25113的生长。与不添加CTAB的对照组相比,L-鸟氨酸产量提高1.25倍,发酵周期也缩短10h。     

芽孢杆菌NCB-01胞外蛋白酶酶学特性的初步研究

该实验对来自于渤海海域沉积物的芽孢杆菌NCB-01分泌的胞外蛋白酶的酶学特性进行了初步研究。结果表明,该蛋白酶的最适作用温度为60 ℃,最适pH值为8.0,在50 ℃以下及pH值7.0～9.0的范围内酶稳定性良好。该酶具有较好的金属离子耐受能力,Fe2+、K+、Na+、Mn2+、Ca2+、Mg2+对酶活均有不同程度的激活作用。丝氨酸蛋白酶特异性抑制剂（PMSF）能强烈抑制该酶的酶活性,表明该蛋白酶为丝氨酸碱性蛋白酶。非离子型表面活性剂Tween-20、Tween-80及Triton X-100和阳离子表面活性剂十六烷基三甲基溴化铵（CTAB）对酶活均有较强的抑制作用。该酶具有良好的耐盐性。其米氏常数（Km）为1.11 mg/mL,最大反应速率（Vmax）为91.74 μg/（min·mL）,说明该碱性蛋白酶与酪蛋白的亲和力好,特异性强。     

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility,powder production and characterisation

We have investigated the amount of protein required to produce amorphous sugar powders through spray-drying. Pea protein isolate was used as a model plant protein and sodium caseinate was used as a model dairy protein. Powder recovery in a laboratory spray dryer was used as a measure of the ease of spray drying for a given formulation. More than 80% of amorphous sucrose and fructose was produced with the addition of sodium caseinate, while the pea protein isolate was able to produce only recoveries of less than 50% of amorphous sucrose. Sensitivity of low molecular weight surfactants has been demonstrated using both ionic (sodium stearoyl lactylate) and non-ionic (polysorbate-80) surfactants. Spray-dried powders were subjected to physico-chemical characterisation and dissolution experiments. The maximum solubility of all powders was obtained after 5 min of dissolution. The solubility of the sodium caseinate increased by 6–7% in the presence of fructose and low molecular weight surfactants. The solubility of the amorphous powders of sucrose–pea protein isolate was found to be lower than amorphous powders of sucrose–sodium caseinate and fructose–sodium caseinate. The addition of sucrose in water increased the solubility of the pea protein isolate from 16.84% to more than 83%. The non-ionic surfactant (Tween-80) has reduced the solubility of sucrose–pea protein isolate–Tween-80 powders significantly (p < 0.05) compared to those of sucrose–pea protein isolate–sodium stearoyl lactylate powders. The solubility of sucrose–sodium caseinate powders was comparable to that of pure sodium caseinate, indicating that addition of sucrose into 0.13% sodium caseinate does not have any significant effect on the solubility of this protein at this concentration.     

不同HLB值非离子型表面活性剂与粘蛋白的相互作用

本文采用人工唾液模拟人体口腔唾液,研究亲水亲油平衡(HLB)值依次递减的四种非离子型表面活性剂山梨醇酐月桂酸酯(Span-20)、山梨糖醇酐单棕榈酸酯(Span-40)、山梨醇酐单硬脂酸酯(Span-60)和山梨醇酐单油酸酯(Span-80)在口腔消化中与粘蛋白的相互作用。浊度、颗粒水合粒径与原子力显微镜测定结果表明,Span-20、Span-40和Span-60与粘蛋白的相互作用强度与其HLB值呈负相关关系;而Span-80的添加,对粘蛋白颗粒粒径影响不大,并有使其变小的趋势,导致粘蛋白结构变得更加紧凑、无规则。内聚力的测定结果表明,所用非离子型表面活性剂与粘蛋白之间的相互作用为非共价作用力,主要依赖于疏水相互作用与氢键。本研究结果对食品工业开发新型的口感良好并有利健康的饮料具有一定的指导意义。     

The Distribution of End-breaks in Small–scale Jute-spinning Trials

An investigation is described in which it was found that solubilized wool grease raised or eliminated the cloud point of a non-ionic detergent or produced a ‘double cloud point’. The effect was reversed by the addition of sodium sulphate. The grease-solubilizing capacities of non-ionic detergents were increased by the presence of sodium sulphate or suint. Of the detergents investigated, the highest capacity for solubilizing wool grease was shown by 8.5 ethoxy-nonylphenol.     

新型甜菜碱柔软剂微乳化技术的研究

为了提高甜菜碱的功能,改善柔软效果,对表面活性剂和助表面活性剂进行了筛选,结果表明:采用复配表面活性剂[Tween-80/EL-10,其中w(Tween-80)为20%~90%]及助表面活性剂[正丁醇,w(正丁醇)为2%~3%(对乳液质量)]等制备的两性甜菜碱柔软剂———三乙醇胺脂肪酸酯甜菜碱微乳液呈半透明-透明状,具有透明温度区域广,离心稳定性、耐冷热稳定性、耐硬水性均优良,也有一定的耐酸性,其应用性能也比一般普通乳液好.     

草酸蒸煮处理和表面活性剂对酶法制备低聚糖阿魏酸酯的影响

低聚糖阿魏酸酯兼具低聚糖的益生菌增殖活性和阿魏酸的抗氧化活性,可通过水解阿拉伯木聚糖获得。本文采用阿魏酸含量最高的玉米皮为原料,研究草酸蒸煮处理和添加表面活性剂对酶解玉米皮制备低聚糖阿魏酸酯的影响。研究结果显示:草酸含量0.6%,料液比1:10(W:V),0.1MPa蒸煮20min后,采用木聚糖酶酶解可获得阿魏酸含量为14.10mg/g的低聚糖阿魏酸酯,并将玉米皮中52.2%的阿魏酸游离出来。酶解过程中,添加表面活性剂Tween-80、Tween-20和Span-80,能显著提高玉米皮的酶解效率。当3者添加量分别为4%、3%和2%时,低聚糖阿魏酸酯中阿魏酸含量分别提高到190%、128%和152%。使用Span-20可降低阿魏酸酯产量。     

The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods

The effect of protein types and low molecular weight surfactants (LMS) on spray drying of sugar-rich foods has been studied using sucrose as a model sugar and sodium caseinate (NaCas) and pea protein isolate (PPI) as model proteins. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween-80) were chosen as model ionic and non-ionic LMS. The sucrose:NaCas and sucrose:PPI solid ratios were maintained at (99.5:0.5) and (99:1), respectively and spray-dried maintaining 25% solids in feed solutions. It was found that the proteins preferentially migrated to the air–water interface reasonably swiftly and the addition of LMS resulted into partial or complete displacement of the proteins from the air–water interface. More than 80% of amorphous sucrose powder was produced with the addition of 0.13% (w/w) of NaCas in feed solution. PPI was not as effective and produced less than 50% recovery even at 0.26% (w/w) in feed. Addition of 0.01–0.05% SSL displaced 2.0% and 29.3% of proteins from the surface of sucrose–NaCas–SSL droplet, respectively, resulting in a 6.5 ± 1.2% to 51.9 ± 1.9% reduction in powder recovery. The extent of protein displacement was higher when SSL was added into sucrose–PPI solution; however, the powder recovery was not much affected. The addition of 0.01% Tween-80 in sucrose–NaCas solution resulted in a 48.2 ± 1.5% reduction in powder recovery and at 0.05% concentration, it displaced a substantial amount or all the NaCas from the droplet surface and no powder was recovered. The addition of 0.01% and 0.05% Tween-80 into sucrose–PPI solution resulted into very low powder recoveries (24.9 ± 0.4% and 29.5 ± 1.8%, respectively). The glass transition temperature (T_g) results revealed that the amount of protein required for successful spray drying of sucrose–protein solutions depends on the amount of proteins present on the droplet surface but not on the bulk concentration. X-ray diffraction and scanning electron microscopy results showed that the powders of sucrose–NaCas/PPI and sucrose–NaCas/PPI with 0.01% SSL were mostly amorphous while those with sucrose–NaCas/PPI–Tween-80 (0.01%), sucrose–PPI–Tween-80 (0.05%) and sucrose–NaCas/PPI–SSL (0.05%) were crystalline.