Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers
Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and dens...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Mironov, Maxim A. [verfasserIn] Shulepov, Iliya D. [verfasserIn] Ponomarev, Vladislav S. [verfasserIn] Bakulev, Vasily A. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Colloid & polymer science - Berlin : Springer, 1906, 291(2013), 7 vom: 17. Jan., Seite 1683-1691 |
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| Übergeordnetes Werk: |
volume:291 ; year:2013 ; number:7 ; day:17 ; month:01 ; pages:1683-1691 |
| Links: |
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| DOI / URN: |
10.1007/s00396-013-2903-3 |
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| Katalog-ID: |
SPR004940695 |
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| 245 | 1 | 0 | |a Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers |
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| 520 | |a Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. | ||
| 650 | 4 | |a Apple pectin |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Pectinic acid |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Colloids |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Ugi reaction |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Microgel |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Emulsion |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Shulepov, Iliya D. |e verfasserin |4 aut | |
| 700 | 1 | |a Ponomarev, Vladislav S. |e verfasserin |4 aut | |
| 700 | 1 | |a Bakulev, Vasily A. |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Colloid & polymer science |d Berlin : Springer, 1906 |g 291(2013), 7 vom: 17. Jan., Seite 1683-1691 |w (DE-627)254629849 |w (DE-600)1462029-7 |x 1435-1536 |7 nnns |
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10.1007/s00396-013-2903-3 doi (DE-627)SPR004940695 (SPR)s00396-013-2903-3-e DE-627 ger DE-627 rakwb eng 540 ASE 540 ASE 35.18 bkl Mironov, Maxim A. verfasserin aut Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 Shulepov, Iliya D. verfasserin aut Ponomarev, Vladislav S. verfasserin aut Bakulev, Vasily A. verfasserin aut Enthalten in Colloid & polymer science Berlin : Springer, 1906 291(2013), 7 vom: 17. Jan., Seite 1683-1691 (DE-627)254629849 (DE-600)1462029-7 1435-1536 nnns volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 https://dx.doi.org/10.1007/s00396-013-2903-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_267 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2411 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.18 ASE AR 291 2013 7 17 01 1683-1691 |
| spelling |
10.1007/s00396-013-2903-3 doi (DE-627)SPR004940695 (SPR)s00396-013-2903-3-e DE-627 ger DE-627 rakwb eng 540 ASE 540 ASE 35.18 bkl Mironov, Maxim A. verfasserin aut Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 Shulepov, Iliya D. verfasserin aut Ponomarev, Vladislav S. verfasserin aut Bakulev, Vasily A. verfasserin aut Enthalten in Colloid & polymer science Berlin : Springer, 1906 291(2013), 7 vom: 17. Jan., Seite 1683-1691 (DE-627)254629849 (DE-600)1462029-7 1435-1536 nnns volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 https://dx.doi.org/10.1007/s00396-013-2903-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_267 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2411 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.18 ASE AR 291 2013 7 17 01 1683-1691 |
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10.1007/s00396-013-2903-3 doi (DE-627)SPR004940695 (SPR)s00396-013-2903-3-e DE-627 ger DE-627 rakwb eng 540 ASE 540 ASE 35.18 bkl Mironov, Maxim A. verfasserin aut Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 Shulepov, Iliya D. verfasserin aut Ponomarev, Vladislav S. verfasserin aut Bakulev, Vasily A. verfasserin aut Enthalten in Colloid & polymer science Berlin : Springer, 1906 291(2013), 7 vom: 17. Jan., Seite 1683-1691 (DE-627)254629849 (DE-600)1462029-7 1435-1536 nnns volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 https://dx.doi.org/10.1007/s00396-013-2903-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_267 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2411 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.18 ASE AR 291 2013 7 17 01 1683-1691 |
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10.1007/s00396-013-2903-3 doi (DE-627)SPR004940695 (SPR)s00396-013-2903-3-e DE-627 ger DE-627 rakwb eng 540 ASE 540 ASE 35.18 bkl Mironov, Maxim A. verfasserin aut Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 Shulepov, Iliya D. verfasserin aut Ponomarev, Vladislav S. verfasserin aut Bakulev, Vasily A. verfasserin aut Enthalten in Colloid & polymer science Berlin : Springer, 1906 291(2013), 7 vom: 17. Jan., Seite 1683-1691 (DE-627)254629849 (DE-600)1462029-7 1435-1536 nnns volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 https://dx.doi.org/10.1007/s00396-013-2903-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_267 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2411 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.18 ASE AR 291 2013 7 17 01 1683-1691 |
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10.1007/s00396-013-2903-3 doi (DE-627)SPR004940695 (SPR)s00396-013-2903-3-e DE-627 ger DE-627 rakwb eng 540 ASE 540 ASE 35.18 bkl Mironov, Maxim A. verfasserin aut Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 Shulepov, Iliya D. verfasserin aut Ponomarev, Vladislav S. verfasserin aut Bakulev, Vasily A. verfasserin aut Enthalten in Colloid & polymer science Berlin : Springer, 1906 291(2013), 7 vom: 17. Jan., Seite 1683-1691 (DE-627)254629849 (DE-600)1462029-7 1435-1536 nnns volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 https://dx.doi.org/10.1007/s00396-013-2903-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_267 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2411 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 35.18 ASE AR 291 2013 7 17 01 1683-1691 |
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English |
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Enthalten in Colloid & polymer science 291(2013), 7 vom: 17. Jan., Seite 1683-1691 volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 |
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Enthalten in Colloid & polymer science 291(2013), 7 vom: 17. Jan., Seite 1683-1691 volume:291 year:2013 number:7 day:17 month:01 pages:1683-1691 |
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Apple pectin Pectinic acid Colloids Ugi reaction Microgel Emulsion |
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Colloid & polymer science |
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Mironov, Maxim A. @@aut@@ Shulepov, Iliya D. @@aut@@ Ponomarev, Vladislav S. @@aut@@ Bakulev, Vasily A. @@aut@@ |
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2013-01-17T00:00:00Z |
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This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. 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Mironov, Maxim A. |
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Mironov, Maxim A. ddc 540 bkl 35.18 misc Apple pectin misc Pectinic acid misc Colloids misc Ugi reaction misc Microgel misc Emulsion Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers |
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540 ASE 35.18 bkl Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers Apple pectin (dpeaa)DE-He213 Pectinic acid (dpeaa)DE-He213 Colloids (dpeaa)DE-He213 Ugi reaction (dpeaa)DE-He213 Microgel (dpeaa)DE-He213 Emulsion (dpeaa)DE-He213 |
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ddc 540 bkl 35.18 misc Apple pectin misc Pectinic acid misc Colloids misc Ugi reaction misc Microgel misc Emulsion |
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Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers |
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synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as ph-responsive emulsifiers |
| title_auth |
Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers |
| abstract |
Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. |
| abstractGer |
Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. |
| abstract_unstemmed |
Abstract A novel method for obtaining cross-linked microgels of apple pectin has been introduced. This method is based on the Ugi four-component condensation in colloidal suspensions of pectinic acid and amines. Using various processing parameters (the polysaccharide concentration, the type and density of crosslink, and the optimal pH range), particles with controlled colloidal properties have been obtained. Lightly cross-linked polysaccharide chains acquire anionic character due to deprotonation of the carboxyl groups at pH 9–10. Increasing the degree of cross-linking leads to a polyampholyte microgel, which can be protonated in acidic medium or deprotonated in basic medium. Polyampholyte microgels derived from apple pectin have proved to be an effective Pickering emulsifier at low concentrations and pH 2–3, forming stable oil-in-water emulsions. These Pickering emulsions exhibited pH-responsive behavior: raising the solution pH to 10 resulted in immediate demulsification due to the destabilization of microgel network at the oil–water interface. |
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7 |
| title_short |
Synthesis of polyampholyte microgels from colloidal salts of pectinic acid and their application as pH-responsive emulsifiers |
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https://dx.doi.org/10.1007/s00396-013-2903-3 |
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Shulepov, Iliya D. Ponomarev, Vladislav S. Bakulev, Vasily A. |
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2024-07-04T03:07:05.215Z |
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|
| score |
7.401458 |