Gel–liquid crystal phase transition in dry and hydrated SOPC phospholipid studied by differential scanning calorimetry

We study the thermodynamic properties of pure and hydrated samples of SOPC (stearoyl-2-oleoyl-sn-glycero-3-phosphocholine) membrane via Differential Scanning Calorimetry. We estimate the fundamental thermodynamic quantities, such as enthalpy and entropy, of the bilayer phosphatidylcholine. It is found that the gel-liquid crystal phase transition is driven by the van’t Hoff enthalpy, revealing the occurrence of an intermediate phase transition. We discuss the influence of the heating rate on the enthalpy and on the gel ? liquid crystal phase transition temperature by introducing the adequate thermodynamic Gibbs potential. The effect of hydrogen bonding of the water molecules with the polar head and polar-apolar interface on the energetics of the bilayer membrane matrix is analysed. The obtained transition temperature was found to vary between 3 and 4°C depending on the hydration level. A result corroborated by the behaviour of the heat capacity of SOPC computed via Molecular dynamics simulation.