Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 160, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.indcrop.2020.113093
Keywords
Soybean oil; Polymeric surfactant; Emulsions; Ultra-stable
Categories
Funding
- Fundamental Research Foundation of the Central Common Wealth Institute of the Chinese Academy of Forestry [CAFYBB2018QC002]
- Basic Scientific Research Foundation of Jiangsu Province Biomass Energy and Materials Laboratory [JSBEM-S-202003]
Ask authors/readers for more resources
A novel bio-based polymeric surfactant P(AESO-PEGMA) derived from soybean oil was synthesized and characterized. The research showed that P(AESO-PEGMA) has excellent emulsifying ability to soybean oil and can enhance the stability of emulsions.
A novel bio-based polymeric surfactant P(AESO-PEGMA) derived from soybean oil has been synthesized. The molecular structure of P(AESO-PEGMA) was characterized by using a combination of H-1 nuclear magnetic resonance (H-1 NMR) spectroscopy, fourier transform infrared (FT-IR) spectroscopy and gel permeation chromatography (GPC). And the surface activities of P(AESO-PEGMA) were investigated by using the method of surface tension, its critical micelles concentration (cmc) is 0.096 g L-1, indicating the excellent surface activities. Stable soybean oil-in-water emulsions stabilized by P(AESO-PEGMA) were obtained at a low concentration of 0.1 g L-1, and their properties were investigated by a laser particle size analyzer and an optical microscope. The stability of soybean oil-in-water emulsions increases with increasing P(AESO-PEGMA) concentration. Importantly, the soybean oil-in-water emulsions can remain stable for at least 12 months when the concentration is larger than 0.3 g L-1, which reveals the outstanding emulsification of P(AESO-PEGMA) to soybean oil. Besides, the emulsions prepared from castor oil, N-hexane, toluene and turpentine verify the fact that the excellent emulsifying ability of P(AESO-PEGMA) to soybean oil may attribute to the similarity compatibility at a certain extend.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available