Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: March 21, 2010
Publication Date: March 21, 2010
Citation: Biresaw, G. 2010. Surface, Interfacial and Tribological Properties of Cereal-based Amphiphiles [abstract]. American Chemical Society National Meeting. p. 120. Technical Abstract: Starch, protein and oil are the major components of most cereals such as corn and soybean. These components, with or without further chemical modification, display a number of important amphiphilic characteristics that are of interest in a number of applications. Cereal-based oils have polar components that allow them to adsorb on surfaces and lower surface tension, oil-water interfacial tension and friction. Chemically modified proteins and starches display significant solubility in water, and are also effective at lowering the surface tension of water and oil-water interfacial tension. Cereal-based starches and proteins can also be used to effectively emulsify seed oils, resulting in a fully renewable and environmentally benign blend for lubrication and other uses. In this presentation, we will discuss attempts at correlating surface, interfacial and friction properties of cereal-based amphiphiles with chemical structures.