Spontaneous formation of lipid structures at oil/water lipid interfaces

被引：55

作者：

Pautot, S

Frisken, BJ

Cheng, JX

Xie, XS

Weitz, DA ^{[1
]}

机构：

[1] Harvard Univ, Dept Phys, Cambridge, MA 02138 USA

[2] Harvard Univ, DEAS, Cambridge, MA 02138 USA

[3] Harvard Univ, Dept Chem & Biol Chem, Cambridge, MA 02138 USA

[4] Simon Fraser Univ, Dept Phys, Burnaby, BC V5A 1S6, Canada

来源：

LANGMUIR | 2003年 / 19卷 / 24期

关键词：

D O I：

10.1021/la034532f

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

We report the spontaneous formation of emulsion droplets and multilamellar concentric onions when a water drop is immersed into dodecane containing phospholipids. We show that the origin of the spontaneous emulsification is the formation of a semierystalline multilamellar film at the dodecane-water interface, which swells with water, shedding the emulsion and onion droplets. We use coherent anti-Stokes Raman scattering microscopy to determine that the shell of the onion structures is composed of partially hydrated concentric bilayers, and the core is composed of lipids, water, and dodecane.

引用

页码：10281 / 10287

页数：7

共 33 条

[1] ENHANCED VIDEOMICROSCOPY OF PHASE-TRANSITIONS AND DIFFUSIONAL PHENOMENA IN OIL-WATER NONIONIC SURFACTANT SYSTEMS [J].