title: Solubilization of octane in electrostatically-formed surfactant-polymer complexes.
abstract: Polymers can be used to modulate the stability and functionality of surfactant micelles. The purpose of this study was to investigate the solubilization of an octane oil-in-water emulsion in mixtures of an anionic polymer (carboxymethyl cellulose) and anionic sodium dodecylsulphate (SDS), nonionic polyoxyethylene sorbitan monooleate (Tween 80) and cationic cetyltrimethylammonium bromide (CTAB) surfactant micelles using dynamic light scattering, microelectrophoresis and turbidity measurements. The results showed that the addition of anionic carboxymethyl cellulose accelerated octane solubilization in cationic CTAB and CTAB-Tween 80 micelles, but did not affect the solubilization behaviors of micelles that were nonionic and anionic. The surfactant-polymer interactions were also studied using isothermal titration calorimetry (ITC) to characterize different physiochemical interaction regions depending on surfactant concentration in surfactant-polymer systems. Upon octane solubilization in CTAB-carboxymethyl cellulose mixtures, shape transitions of polymer-micelle complexes may have taken place that altered light scattering behavior. Based on these results, we suggest a mechanism for oil solubilization in electrostatically-formed surfactant-polymer complexes.
authors.affiliation: Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, 310058 Hangzhou, China; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Benjamin
authors.initials: B
authors.lastname: Zeeb
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Hanna
authors.initials: H
authors.lastname: Salminen
authors.affiliation: Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Yuhangtang Road 866, 310058 Hangzhou, China.
authors.forename: Fengqin
authors.initials: F
authors.lastname: Feng
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D002151:Calorimetry; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D000077286:Cetrimonium; D002593:Cetrimonium Compounds / Q000737:chemistry*; D004586:Electrophoresis; D008027:Light; D009391:Nephelometry and Turbidimetry; D009795:Octanes / Q000737:chemistry*; D011136:Polysorbates / Q000737:chemistry*; D012542:Scattering, Radiation; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry*; D012995:Solubility; D055672:Static Electricity; D013501:Surface-Active Agents / Q000737:chemistry*
chemical_list: D002593:Cetrimonium Compounds; D009795:Octanes; D011136:Polysorbates; D013501:Surface-Active Agents; D012967:Sodium Dodecyl Sulfate; D002266:Carboxymethylcellulose Sodium; C026728:octane; D000077286:Cetrimonium
keywords: Solubilization; Surfactant; Surfactant–polymer complex; Surfactant–polymer interaction