STRUCTURE AND PHASE-BEHAVIOR OF LECITHIN-BASED MICROEMULSIONS - A STUDY OF THE CHAIN-LENGTH DEPENDENCE

被引:87
作者
SCHURTENBERGER, P
PENG, Q
LESER, ME
LUISI, PL
机构
[1] Institut für Polymere, ETH Zentrum
关键词
D O I
10.1006/jcis.1993.1078
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
We present a study of the structure and phase behavior of phospholipid-based water-in-oil microemulsions. The considerable influence of solvent (isooctane and cyclohexane) and cosolvent (short chain alcohol) structures and surfactant chain length on the phase behavior is shown, and an investigation of the aggregate size and structure by means of dynamic and static light scattering is reported. Synthetic short chain lecithin requires the use of a cosolvent and forms classical droplet-type microemulsion particles, whereby the droplet radius is largely determined by the water-to-surfactant molar ratio. Soybean lecithin as an example of a naturally occurring long-chain lecithin mixture requires no cosolvent, and we observe a water-induced transition from small spherical reverse micelles to giant flexible cylindrical particles. © 1993 Academic Press, Inc.
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页码:43 / 51
页数:9
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