The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Portrait of Tommy Nylander. Photo: Kennet Ruona

Tommy Nylander

Professor

Portrait of Tommy Nylander. Photo: Kennet Ruona

The effect of the anomeric configuration on the micellization of hexadecylmaltoside surfactants

Author

  • Johan Larsson
  • Adrian Sanchez-Fernandez
  • Najet Mahmoudi
  • Lester Barnsley
  • Marie Wahlgren
  • Tommy Nylander
  • Stefan Ulvenlund

Summary, in English

The self-assembly of the two anomeric forms of n-hexadecyl-D-maltopyranoside (denoted α-C16G2 and β-C16G2) has been studied in dilute aqueous solution by means of surface tension measurements, scattering methods (dynamic light scattering, static light scattering, and small-angle X-ray and neutron scattering) and cryo-transmission electron microscopy at different surfactant concentrations and temperatures. Surface tension measurements demonstrate differences in the surfactant adsorption at the air-water interface, where α-C16G2 shows a lower CMC than β-C16G2. Similarly, micelle morphology was found to profoundly depend on anomerism. β-C16G2 preferentially forms very elongated micelles with large persistence lengths, whereas α-C16G2 assembles into smaller micelles for which the structure varies with concentration and temperature. The differences between the two surfactant anomers in terms of self-assembly can be attributed to the interaction between neighboring headgroups. Specifically, β-C16G2 allows for a closer packing in the palisade layer, hence reducing the micelle curvature and promoting the formation of more elongated micelles. Strong intermolecular headgroup interactions may also account for the observed rigidity of the micelles.

Department/s

  • Physical Chemistry
  • Department of Food Technology, Engineering and Nutrition
  • NanoLund: Center for Nanoscience

Publishing year

2019

Language

English

Pages

13904-13914

Publication/Series

Langmuir

Volume

35

Issue

43

Document type

Journal article

Publisher

The American Chemical Society (ACS)

Topic

  • Food Engineering

Status

Published

Project

  • Tailoring the self-assembly, interfacial properties and rheological behaviour of sugar-based surfactants

ISBN/ISSN/Other

  • ISSN: 0743-7463