The impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applications

dc.contributor.authorHeyse, Anja
dc.contributor.authorKraume, Matthias
dc.contributor.authorDrews, Anja
dc.date.accessioned2020-04-03T07:21:18Z
dc.date.available2020-04-03T07:21:18Z
dc.date.issued2019-10-14
dc.description.abstractThe use of Pickering emulsions for biocatalytical applications has recently received increased attention in cases where hydrophobic reactants are involved. For process applications, knowledge of the emulsion’s rheology is crucial for the fluid dynamical design of equipment and selection of operating conditions. Colloidal silica nanoparticle stabilized Pickering emulsions usually exhibit shear-thinning behavior caused by a complex particle-particle network. While this has been observed by many authors, no publication has yet dealt with the rheology of silica nanoparticle stabilized Pickering emulsions containing enzymes. Thus, the aim of this study was to investigate the impact of the commonly used biocatalyst lipase (type and concentration), the dispersed phase volume fraction and the silica particle concentration on the rheological behavior of water-in-oil Pickering emulsions. For this purpose, the impact of the named parameters on the viscosity curves were measured. Lipases reduced the viscosities and transferred the rheological behavior from shear-thinning to Newtonian, which might be due to interactions of the lipase molecules via the formation of intermolecular disulfide bonds, which disturb the hydrogen-bond based silica particle-particle network. However, by increasing the dispersed phase volume fraction or the silica particle concentration the rheological behavior of emulsions became again shear-thinning. This work will help to produce bioactive Pickering emulsions with tailor-made characteristics.en
dc.description.sponsorshipBMBF, 031A163A, Basistechnologien Forschertandem: Modularisierte mehrphasige Biokatalyse durch enzymatisch aktive w/o Pickering Emulsionen im Membranreaktor (BioPICK)en
dc.identifier.eissn1873-4367
dc.identifier.issn0927-7765
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10971
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9861
dc.language.isoenen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherrheologyen
dc.subject.othershear-thinningen
dc.subject.otherlipaseen
dc.subject.otherpickering emulsionsen
dc.subject.othercolloidal silica nanoparticlesen
dc.titleThe impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applicationsen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.articlenumber110580en
dcterms.bibliographicCitation.doi10.1016/j.colsurfb.2019.110580en
dcterms.bibliographicCitation.journaltitleColloids and Surfaces B: Biointerfacesen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.volume185en
tub.accessrights.dnbdomain*
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Prozess- und Verfahrenstechnik::FG Verfahrenstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.groupFG Verfahrenstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.affiliation.instituteInst. Prozess- und Verfahrenstechnikde
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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