
Tommy Nylander
Professor

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