ISSN:
1435-1536
Keywords:
Key words Lecithin
;
alkylglucoside
;
organogel
;
polymer-like micelles
;
hydrogen bonds
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract Jelly-like phases formed by mixtures of soybean lecithin with pure n-dodecyl-β-D-glucopyranoside (DDPG), commercial alkylpoly-glucoside (APG) or n-dodecyl-β-D-lactobionamide (DLBA) in decane in the presence of small amounts of water were studied by oscillating rheology and FT-IR-spectroscopy. It was established that the sugar derivatives can modify the rheological properties of lecithin organogels in different ways. The viscosities, the structural relaxation times and the shear moduli decrease with increasing content of DDPG, while the same parameters increase for DLBA. For APG the modulus is increasing while the viscosity and the structural relaxation time are decreasing. By means of FT-IR spectroscopy and examination of the Cole–Cole-plots of the loss modulus vs. the storage modulus it was shown that the sugar derivatives influence both the strength of the hydrogen bonds between the molecules in the polymer-like micelles and the micellar dynamics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s003960050253
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