Enzymatically prepared n-alkyl esters of glucuronic acid: the effect of hydrophobic chain length on surface properties.
The effect of hydrophobic chain length on surface properties of enzymatically prepared n-alkyl esters of glucuronic acid are examined. Dynamic parameters from Hua and Rosen's mathematical model and equilibrium surface tension are presented for esters with octyl, decyl, dodecyl, and tetradecyl alkyl segments. Increasing the alkyl chain length has a significant influence on the surface activity. Decyl and dodecyl glucuronate exhibit an interesting adsorption speed associated with foaming capacity. Octyl glucuronate exhibits a micellar organization as its bulk concentration is over 10.68 mM.
Blecker
Christophe
C
Unité de Technologie des Industries Agro-alimentaires, Faculté des Sciences Agronomiques de Gembloux, Gembloux, B-5030, Belgium. blecker.c@fsagx.ac.be
Piccicuto
Salvator
S
Lognay
Georges
G
Deroanne
Claude
C
Marlier
Michel
M
Paquot
Michel
M
D000327:Adsorption; D004800:Enzymes, Immobilized / Q000378:metabolism*; D004952:Esters / Q000737:chemistry; D005233:Fatty Alcohols / Q000737:chemistry*; D005656:Fungal Proteins; D020723:Glucuronic Acid / Q000737:chemistry* / Q000378:metabolism; D057927:Hydrophobic and Hydrophilic Interactions; D008049:Lipase / Q000378:metabolism*; D013500:Surface Tension / Q000187:drug effects*
D004800:Enzymes, Immobilized; D004952:Esters; D005233:Fatty Alcohols; D005656:Fungal Proteins; D020723:Glucuronic Acid; C093667:Novozyme 435; D008049:Lipase