Phase diagrams and structures of lecithin/water systems with branched lecithin components

The influence of chain branching on the phase transition parameters and structures of the homologous series of 1-(x-methylpalmitoyl)-2-hexadecyllecithins in the water-saturated two-phase region (50 wt.% water) were studied by differentialscanning-calorimetry as a function of the position x of methyl branching. With increasing x a linear decrease in the enthalpies and alternating temperatures of main transition were observed. The phase diagram of the ternary system 1-(3-methyl-palmitoyl)-2-hexadecyllecithin/1,2-dipalmitoyllecithin/water (50 wt.% water) showed that both components are completely miscible within the high-temperature phase (L-phase). However, in the low-temperature phase (gel phase), the components are partially miscible only. It follows that gel phases with interdigitated chains and those with tilted chains are not completely miscible. The phase diagram of the ternary system 1,2-di-(8-methylpalmitoyl)-lecithin/1,2-dipalmitoyllecithin/water (50 wt.% water) showed that both components are completely miscible within the high-temperature phase and low-temperature phase. Within the concentration range between the mole fraction x=0.91 and x=0.97, a drop-like course in the phase diagram was obtained.