RESUMEN

The degradation of (micro)gels and fractal aggregates based on self-assembled amphiphilic triblock copolymers has been investigated in water by confocal microscopy and light scattering respectively. The triblock copolymer consisted of a central hydrophilic poly(acrylic acid) (pAA) block and two hydrophobic end blocks that contained an equal amount of randomly distributed n-butyl acrylate (nBA) and AA units. These latter units helped at tempering the hydrophobic end blocks resulting in the control and the fine tuning of the dynamics of the self-assembled triblock through the pH. Starting from a pH where the dynamics is frozen, the rate of breakup of the macroscopic gels, microgels and of fractal aggregates was measured after increasing the pH to different values. The mechanism of the breakup was found to be independent of the pH, but its rate increased exponentially with increasing pH. The degradation proceeded through the release of the polymers from the bulk into the surrounding aqueous phase.

RESUMEN

Our understanding of the fate and distribution of micro- and nano- plastics in the marine environment is limited by the intrinsic difficulties of the techniques currently used for the detection, quantification, and chemical identification of small particles in liquid (light scattering, vibrational spectroscopies, and optical and electron microscopies). Here we introduce Raman Tweezers (RTs), namely optical tweezers combined with Raman spectroscopy, as an analytical tool for the study of micro- and nanoplastics in seawater. We show optical trapping and chemical identification of sub-20 µm plastics, down to the 50 nm range. Analysis at the single particle level allows us to unambiguously discriminate plastics from organic matter and mineral sediments, overcoming the capacities of standard Raman spectroscopy in liquid, intrinsically limited to ensemble measurements. Being a microscopy technique, RTs also permits one to assess the size and shapes of particles (beads, fragments, and fibers), with spatial resolution only limited by diffraction. Applications are shown on both model particles and naturally aged environmental samples, made of common plastic pollutants, including polyethylene, polypropylene, nylon, and polystyrene, also in the presence of a thin eco-corona. Coupled to suitable extraction and concentration protocols, RTs have the potential to strongly impact future research on micro and nanoplastics environmental pollution, and enable the understanding of the fragmentation processes on a multiscale level of aged polymers.

Asunto(s)

RESUMEN

Aqueous suspensions of micellar casein (MC) gel when heated above a critical temperature that depends on the pH. The effect of adding CaCl2 and EDTA on thermal gelation was studied in order to assess the effect of increasing or decreasing the amount of bound Ca2+ on the process. The effect of adding NaCl was investigated in order to distinguish the effect of Ca2+ binding from the effect of screening of electrostatic interactions. Shear moduli were measured as a function of the temperature during heating ramps up to 90 °C. Gel formation was characterized by a sharp increase of the storage modulus at a critical temperature (Tc). In most cases, prolonged heating at 90 °C did not cause a significant increase of the gel stiffness. Addition of CaCl2 caused a decrease of Tc, whereas addition of NaCl caused an increase of Tc. Chelation of Ca2+ by EDTA led to a strong increase of Tc even if the fraction of chelated Ca2+ was small and the micelles remained intact. The gel stiffness was found to increase weakly with increasing CaCl2 concentration up to 20 mM. The gels persisted during cooling to 20 °C with an increase of the elastic modulus by a factor between 4 and 6 depending on the CaCl2 concentration. The results demonstrate that Ca2+ plays a crucial role in thermal MC gelation.

Asunto(s)

RESUMEN

Heat-induced aggregation and gelation of aqueous solutions of whey protein isolate (WPI) in the presence of sodium caseinate (SC) and CaCl2 was studied at pH 6.6. The effect of adding SC (0-100 g/L) on the structure of the aggregates and the gels was investigated by light scattering and confocal laser scanning microscopy at different CaCl2 concentration ([CaCl2] = 0-30 mM). The gelation process was studied by oscillatory shear rheology. At the whey protein concentrations studied here (34 and 60 g/L), no gels were formed in the absence of CaCl2 and SC. However, WPI solutions gelled above a critical CaCl2 concentration that increased with increasing SC concentration. In the absence of CaCl2, WPI gels were formed only above a critical SC concentration. The critical SC concentration needed to induce WPI gelation decreased weakly when CaCl2 was added. In an intermediate range of CaCl2 concentrations, gels were formed both at low and high SC concentrations, but not at intermediate SC concentrations. Finally, at high CaCl2 concentrations gels were formed at all SC concentrations. The gelation rate and the gel structure of the gels formed at low and high casein concentrations were very different. The effect of SC on the thermal gelation of WPI was interpreted by competition for Ca2+, a chaperon effect, and microphase separation.

Asunto(s)

RESUMEN

Diffusion of fluorescent-labeled dextran with different molecular weights was investigated in ß-lactoglobulin (ß-lg) solutions and gels over a wide range of salt and protein concentrations at pH 7 by combining confocal laser scanning microscope (CLSM) with fluorescence recovery after photobleaching (FRAP). Effects of the protein concentration, the salt concentration and the tracer size were investigated in detail. Diffusion in turbid heterogeneous gels formed at 0.2M NaCl depended weakly on the probe size and the protein concentration and remained close to that in unheated solutions. A strong decrease of the diffusion coefficient with increasing tracer size and protein concentration was observed in more homogeneous gels formed at lower salt concentrations. Larger dextran chains were trapped in transparent gels formed at NaCl concentration below 0.1M. The present investigation complements an earlier study of tracer diffusion of larger spherical probes in ß-lg gels using multi-particle tracking.

Asunto(s)

RESUMEN

Water-in-water emulsions were formed by mixing incompatible aqueous solutions of dextran and poly(ethylene oxide) (PEO) in the presence of latex or protein particles. It was found that particles with a radius as small as 0.1 µm become trapped at the interface between the PEO- and dextran-rich phases with interfacial tensions down to 10(-6) N/m. The particles were visualized at the interface of the emulsion droplets using confocal laser scanning microscopy (CLSM) allowing determination of the contact angle. Various degrees of coverage with particles could be observed. On densely covered droplets, the particles had a hexagonal crystalline order. At intermediate coverage, transient clustering of the particles was observed. The diffusion coefficient of the particles at the interface was determined using multiparticle tracking. Fusion of droplets was observed in all cases leading eventually to macroscopic phase separation.

RESUMEN

Globular protein gels with a variety of structures were prepared by heating ß-lactoglobulin solutions at different concentrations and different ionic strengths. The structure was analyzed in terms of the pair correlation function of the protein concentration, and the volume fraction of the gels was determined. A strong coarsening of the gel structure was observed upon increasing the NaCl concentration between 0.1 and 0.25 M. The mean square displacement of spherical particles with diameters between 0.2 and 2 µm was determined in solutions and in gels by multiparticle tracking of confocal laser scanning microscopy images. Brownian diffusion or trapping of spheres with different sizes was observed, depending on the gel structure. In few cases the diffusion was anomalous. The relationship between gel structure and particle mobility is discussed.

Asunto(s)