Surface activity at the planar interface in relation to the thermodynamics of intermolecular interactions in the ternary system: maltodextrin-small-molecule surfactant-legumin

We report on the effect of potato maltodextrins with variable dextrose equivalent (Paselli SA-2, SA-6 and SA-10) on the surface behavior at the air-water interface of the mixture: legumin+small-molecule surfactant. Distinct in nature small-molecule surfactants (model: sodium salt of capric acid, Na-caprate; and commercially important: a citric acid ester of monoglyceride, CITREM) have been under our consideration. The role of the structure of both of the maltodextrins and the small-molecule surfactants in the effect studied has been elucidated by measurements in a bulk aqueous medium of the enthalpy of their interaction from mixing calorimetry, value of weight average molecular weight of the maltodextrins and the thermodynamics of the pair maltodextrin-solvent and maltodextrin-protein interactions from laser static light scattering. The combined data of mixing calorimetry and light scattering suggest some complex formation between the small-molecule surfactants and the maltodextrins. Predominantly hydrophobic interactions along with hydrogen bonding form the basis of the complexes. The effect of the maltodextrins on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability in the presence of the small-molecule surfactants has been studied by differential scanning calorimetry. The interrelation between the thermodynamics of intermolecular interactions in a bulk and the surface behavior at the planar air-water interface of the ternary systems (maltodextrin+legumin+small-molecule surfactant) has been elucidated by tensiometry. The effect of the maltodextrins on the surface activity of mixtures of legumin with the small-molecule surfactants is governed by the competitive in relation to the protein interactions with the small-molecule surfactants and a subsequent change in the thermodynamic properties of the both biopolymers, which are favorable to the ternary complex formation.     

Thermodynamic and functional properties of legumin (11S globulin from Vicia faba) in the presence of small-molecule surfactants: effect of temperature and pH

We report on the effect of a set of water-dispersible small-molecule surfactants (the main and the longest-hydrocarbon components of which are a citric acid ester of monostearate, a sodium salt of stearol-lactoyl lactic acid, and a polyglycerol ester of stearic acid) on molecular, thermodynamic, and functional properties of the major storage protein of broad beans (Vicia faba) legumin in different molecular states (native, heated, and acid-denatured). The interaction between legumin and the surfactants has been characterized by a combination of thermodynamic methods, namely, mixing calorimetry and multiangle laser static and dynamic light scattering. It was found that hydrogen bonds, electrostatic interactions, and hydrophobic contacts provided a basis for the interactions between the surfactants and both the native and the denatured protein in aqueous medium. Intensive association of the protein molecules in a bulk aqueous medium in the presence of the surfactants was revealed by static and dynamic laser light scattering. In consequence of this, both the surface activity and the gel-forming ability of legumin increased markedly, which has been shown by tensiometry, estimation of protein foaming capacity, and steady-state viscometry. A likely molecular mechanism underlying the effects of small-molecule surfactants on legumin structure-forming properties at the interface and in a bulk aqueous medium is discussed.     

Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air–water interface depending on a protein structure in an aqueous medium

This paper presents the effect of fatty acid salts, namely, Na-caprate and Na-palmitate on the legumin (11S globulin of Vicia Faba broad beans) molecular and thermodynamic properties in the bulk aqueous medium and at the air–water interface under different molecular states of the protein. That are the native state of the protein globule (pH 7.2, ionic strength of 0.05 mol dm⁻³), as well as the acidic denatured (pH 3.0, ionic strength of 0.01 mol dm⁻³) and the heat denatured ones (after heating at 90°C for 30 min, pH 7.2, ionic strength of 0.05 mol dm⁻³). In turn, an importance of the state of the small molecule surfactants in a solution in reference to the critical concentrations of micelle formation (CMC), for their effect on the protein properties, was also under our studying. The peculiarities of the legumin structure in the aqueous medium appeared in the different nature of the interactions between the protein and the fatty acid salts, as was indicated by the mixing calorimetry data. So, the hydrophobic contacts provided a basis for interactions between both the native and heat denatured legumin with the fatty acid salts. At the same time, the electrostatic interactions between the oppositely charged functional groups of the fatty acid salts and the acidic denatured protein formed principally a basis of their interactions in an aqueous medium. In response to interactions of the fatty acid salts with legumin the essential changes in the protein conformational stability, depending on both the protein molecular state and concentration of the fatty acid salts, were found using differential scanning calorimetry (DSC). The rather high level of the protein association was observed by light scattering in the bulk aqueous medium in the presence of the fatty acid salts. As this takes place, the surface hydrophilicity of the protein increased under the formation of the associates. The combined data of mixing calorimetry, differential scanning calorimetry and light scattering suggested the complex formation between legumin and the fatty acid salts. The interactions of the fatty acid salts with the protein produced a change in the surface activity for the mixture of the protein with the fatty acid salts. That is a decrease in the protein surface tension at the air–water interface for the mixed solutions in comparison with ones for both the protein and small molecule surfactant alone in the case of Na-caprate, and those are the intermediate values of the surface tension in the case of Na-palmitate. These results were observed independently of the protein state (native or acidic/heat denatured) in an aqueous medium. As this took place, the most dramatic increase in the surface activity was found for the mixtures of the acidic denatured protein with Na-caprate as if the most hydrophobic species were formed in this case. The combined data of mixing calorimetry, DSC, light scattering and tensiometry showed that the effect of the fatty acid salts on the legumin thermodynamic properties in a bulk and at interfaces is governed by a number of the key factors such as: a structure of both the protein and fatty acid salt (a length of the hydrocarbon chain); a degree of the protein association in the bulk aqueous phase (as a result of the interactions with the small molecule surfactants); a change in the protein conformational stability (flexibility) under the influence of the small molecule surfactants; as well as by the nature (hydrophobic, electrostatic) of the protein–small molecule surfactant interactions, determining ultimately the hydrophilic–lipophilic balance of the protein surface.     

Influence of maltodextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface

This paper presents the influence of the potato maltodextrins with different dextrose equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm⁻³. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest dextrose equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.     

The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface

This paper presents a study of the effect of sucrose on the molecular parameters and thermodynamic properties in a bulk aqueous medium and at the air–water interface for two proteins differing both in nature and structure, that is Na-caseinate and ovalbumin. To get more insight into the molecular nature of the effect of sucrose, mixing calorimetry, light scattering and tensiometry measurements have been made under different pHs (7.0 and 5.5) and temperatures (20–55°C) at an ionic strength of 0.005 mol dm⁻³. Combined temperature dependencies of light scattering and mixing calorimetry testify to hydrogen bonding (sucrose-protein and/or sucrose-water) as being the primary basis of the effect of sucrose on the molecular and thermodynamic properties of the proteins in the bulk and at interface of an aqueous medium. At pH 7.0, in the case of ovalbumin, the interaction with sucrose causes an increase in the protein hydrophilicity in the bulk aqueous medium followed by a decrease in the protein surface activity, whilst for Na-caseinate, there is an increase in the protein hydrophobicity due to Na-caseinate micelle dissociation and, consequently, to an increase in the protein surface activity. Lowering the pH to 5.5, accompanied by a strengthening of the competition between less charged proteins and sucrose for water molecules, induces a rise in the protein hydrophobic aggregation in the bulk. The special features of the latter process are probably mainly responsible for the changes in the surface activity of the proteins under influence of sucrose at pH 5.5.     

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

The effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous medium has been investigated using static and dynamic multi-angle laser light scattering over a wide range of sucrose concentration (from 10 to 78 w/v%) and pH values (from 7.0 to 3.5). Measurements have been made of the molar mass, the radius of gyration, the hydrodynamic radius, and the second virial coefficient of sodium caseinate in aqueous solution. Pronounced dissociation of sodium caseinate sub-micelles¹ was found in the presence of sucrose at a pH above the protein's isoelectric point. The effect of sucrose at a pH near the isoelectric point is very different. This is reflected in the pronounced increase in molar mass, radius of gyration, and the difference between the radius of gyration and the hydrodynamic radius. It was found that the extent of the protein association, caused by the presence of sucrose, is a key factor contributing to the hydrophobic–hydrophilic balance of the protein surface, and hence to the thermodynamic affinity of the caseinate sub-micelles for the aqueous medium and for each other. Analysis of light-scattering data using structure-sensitive plots shows a clear transition from Gaussian to wormlike chain/rod behaviour for sodium caseinate on pH lowering. Apparent relationships between the effects of sucrose on the self-association of sodium caseinate and a marked enhancement of the viscoelasticity of acid-induced casein gels have been revealed. Moreover, the dissociation of sodium caseinate sub-micelles is in excellent agreement with the more homogeneous microstructure of acid-induced protein gels in the presence of sucrose as detected by confocal laser scanning microscopy. We discuss likely molecular mechanisms underlying the observed effects of sucrose on the interactions and rheology in acidified caseinate systems.     

Structural, topographical, and shear characteristics of milk protein and monoglyceride monolayers spread at the air-water interface

In this contribution we are concerned with the study of structure, topography, and surface rheological characteristics under shear conditions of monoglyceride (monopalmitin and monoolein) and milk protein (beta-casein, kappa-casein, caseinate, and WPI) spread monolayers at the air-water interface. Combined surface chemistry (surface film balance and surface shear rheometry) and microscopy (Brewster angle microscopy: BAM) techniques have been applied in this study to pure emulsifiers (proteins and monoglycerides) spread at the air-water interface. To study the shear characteristics of spread films, a homemade canal viscometer was used. The experiments have demonstrated the sensitivity of the surface shear viscosity (eta(s)) of protein and monoglyceride films at the air-water interface, as a function of surface pressure (or surface density). The surface shear viscosity was higher for proteins than for monoglycerides. In addition, eta(s) was higher for the globular WPI than for disordered beta-casein and caseinate due to the strong forces acting on spread globular proteins. This technique makes it possible to distinguish between beta-casein and caseinate spread films, with the higher eta(s) values for the later due to the presence of kappa-casein. The eta(s) value varies greatly with the surface pressure (or surface density). In general, the greater the surface pressure, the greater the values of eta(s). Finally, the eta(s) value is also sensitive to the monolayer structure, as was observed for monoglycerides with a rich structural polymorphism (i.e., monopalmitin).     

Microstructure of un-neutralized hydrophobically modified alkali-soluble emulsion latex in different surfactant solutions

At low pH conditions and in the presence of anionic, cationic, and nonionic surfactants, hydrophobically modified alkali-soluble emulsions (HASE) exhibit pronounced interaction that results in the solubilization of the latex. The interaction between HASE latex and surfactant was studied using various techniques, such as light transmittance, isothermal titration calorimetry, laser light scattering, and electrophoresis. For anionic surfactant, noncooperative hydrophobic binding dominates the interaction at concentrations lower than the critical aggregation concentration (CAC) (C < CAC). However, cooperative hydrophobic binding controls the formation of mixed micelles at high surfactant concentrations (C > or = CAC), where the cloudy solution becomes clear. For cross-linked HASE latex, anionic surfactant binds only noncooperatively to the latex and causes it to swell. For cationic surfactant, electrostatic interaction occurs at very low surfactant concentrations, resulting in phase separation. With further increase in surfactant concentration, noncooperative hydrophobic and cooperative hydrophobic interactions dominate the binding at low and high surfactant concentrations, respectively. For anionic and cationic surfactant systems, the CAC is lower than the critical micelle concentration (CMC) of surfactants in water. In addition, counterion condensation plays an important role during the binding interaction between HASE latex and ionic surfactants. In the case of nonionic surfactants, free surfactant micelles are formed in solution due to their relatively low CMC values, and HASE latexes are directly solubilized into the micellar core of nonionic surfactants.     

Dynamic light scattering, interfacial properties, and conformational analysis of biodegradable quarternary ammonium surfactants

Aggregation properties of biodegradable ammonium surfactants containing amide and ester groups in the bulk and at the air-water interface were investigated as a function of surfactant tail length m using dynamic light scattering and surface tension experimental methods. The results indicate that surfactants containing an ester group in the structure display higher aggregation ability in the volume and form more densely packed layer of molecules at the air-water interface than those with an amide group. The results of physical measurements were correlated with 3D models of respective surfactant molecules. As the results indicate, a surfactant molecule headgroup containing an ester group shows higher flexibility than that with an amide group in its structure, which is documented by somewhat smaller headgroup size and denser packing at the air-water interface.     

Effect of maltodextrins on the surface activity of small-molecule surfactants

We report on the effect of commercially important polysaccharides (maltodextrins with variable dextrose equivalent (Paselli SA-2, MD-6 and MD-10) on the surface activity at the air–water interface of small-molecule surfactants (sms), possessing different hydrophobic–lipophilic balance ((SSL (Na⁺), the main component is a sodium salt of stearol–lactoyl lactic acid, and PGE (080), polyglycerol ester of C18 fatty acid), and widely used in food products. A marked change of the surface activity of sms was found in the presence of maltodextrins by tensiometry. The combined data of laser multiangle light scattering and mixing calorimetry have suggested that this result is governed by specific complex formation between maltodextrins and sms in aqueous medium. Measurements have been made of the molar mass, the second virial coefficient and the enthalpy of intermolecular interactions in aqueous solutions. The implication of a degree of polymerization of maltodextrins in this phenomenon was shown. The interrelation between the molecular parameters of the formed complexes and their surface activity at the air–water interface has been revealed and discussed.     

Activity of Subtilisin Carlsberg in macromolecular crowding

Enzymatic activity of a proteolytic enzyme Subtilisin Carlsberg (SC) in anionic sodium dodecyl sulfate (SDS) micellar medium has been explored and found to be retarded compared to that in bulk buffer. Circular dichroism (CD) study reveals that SDS, which is a potential protein denaturant, has an insignificant denaturation effect on SC. The structural integrity of the protein offers an opportunity to study the functionality of the enzyme SC in a macromolecular crowding of micelles. Dynamic light scattering (DLS) data indicates no sandwich-like micelle-SC complex formation ruling out the possibility of interaction of the enzyme with the hydrophobic core of the micelle. However, steady state and time resolved emission studies on specific and nonspecific fluorescent probes indicate the proximity effect at the surface of the enzyme due to macromolecular crowding of the micelles. The agreement of retarded enzymatic activity in the micellar crowd with a theoretical model ascribed to the facts that substrates are compartmentalized in the micelles and enzyme interacts with the micelle through stern layer.     

Interactions in Aqueous Mixtures of Alkylammonium Chlorides and Sodium Cholate

The interactions of alkylammonium chlorides (the number of carbon atom per chain was either 12, 14, or 16) with sodium cholate have been investigated by a combination of techniques including light and electron microscopy, surface tension, conductivity, light scattering, and microelectrophoretic measurements. The phase behavior has strongly depended on the molar ratio and actual concentration of oppositely charged surfactants. The change in the composition of the aggregates leads to a shape transformation from globular to elongated micelles to open and/or closed bilayers (vesicles) and precipitation. The length of micelles has been found to decrease dramatically with the concentration shift to the micellar regions of either surfactant. Upon a moderate excess of one surfactant, the mean hydrodynamic diameter of aggregates increases and wormlike micelles and/or open and closed bilayers are formed. Microscopic observations of alkylammonium cholates (novel catanionic surfactants precipitated in and/or close to equimolar region) have shown the presence of a variety of morphologies including twisted ribbons, tubules and bundles of tubules.     

Phase behavior and micellar properties of carboxylic acid end group modified pluronic surfactants

The micellar behavior of three different carboxylic acid end standing (CAE) surfactants has been characterized using conductometry, differential scanning calorimetry, isothermal titration calorimetry, and dynamic light scattering. The CAE surfactants are modified high molecular weight Pluronic (PEO-PPO-PEO triblock copolymer) surfactants. The influence of pH and salt additives on the critical micellization temperature (CMT) and the cloud point of the CAE surfactants have been studied. Both the CMT and the cloud points of the CAE surfactants increase as a function of pH and decrease as a function of ionic strength. For the CAE surfactants, the CMT varies by about 5 degrees C, and the cloud point shows a variation in the order of 20-30 degrees C, as compared to the unmodified Pluronics. From the different experimental techniques, it follows that at low pH values (pH<3.5), the CAE surfactants show the same micellar behavior as the unmodified Pluronic, while at high pH values (pH>6), the micellar properties of the CAE surfactants are considerably different from those observed for the corresponding Pluronic. It has been demonstrated that the CAE micelles are capable of removing simultaneously divalent ions and phenanthrane. The CAE surfactants are the first known anionic surfactants that show cloud point behavior with the addition of low concentrations of simple salts, such as, for example, NaCl.     

Formation and structural heat-stability of β-lactoglobulin/surfactant complexes

The binding of two model surfactants, sodium dodecyl sulfate and dodecyltrimethylammonium bromide to β-lactoglobulin was studied at room temperature and the thermal stability of the resulting complexes was evaluated by differential scanning calorimetry (DSC) measurements. Binding isotherms indicated both ionic and hydrophobic interactions depending on both the charge of the protein and surfactant at different pHs and on the binding molar ratios of surfactant to the globular protein. Zeta potential measurements indicated charge neutralisation of the protein, under suitable conditions, which also lead to aggregation and precipitation of the proteins. Surface tension measurements indicated similarity between the two types of oppositely charged protein-surfactant complexes and a difference between them when protein and surfactants are similarly charged. DSC measurements revealed different behavior in protein conformation in the presence of the two surfactants. The results obtained at room temperature and upon heating are discussed in terms of the nature of the surfactant/protein interactions involved in the complex formation.     

Physicochemistry of interaction between the cationic polymer poly(diallyldimethylammonium chloride) and the anionic surfactants sodium dodecyl sulfate, sodium dodecylbenzenesulfonate, and sodium N-dodecanoylsarcosinate in water and isopropyl alcohol-water media

The physicochemistry of interaction of the cationic polymer poly(diallyldimethylammonium chloride) (PDADMAC) with the anionic surfactants sodium dodecyl sulfate, sodium dodecylbenzenesulfonate, and sodium N-dodecanoylsarcosinate was studied in detail using tensiometry, turbidimetry, calorimetry, viscometry, dynamic light scattering (DLS), and scanning electron microscopy (SEM). Fair interaction initially formed induced small micelles of the surfactants and later on produced free normal micelles in solution. The interaction process yielded coacervates that initially grew by aggregation in the aqueous medium and disintegrated into smaller species at higher surfactant concentration. The phenomena observed were affected by the presence of isopropyl alcohol (IP) in the medium. The hydrodynamic sizes of the dispersed polymer and its surfactant-interacted species were determined by DLS measurements. The surface morphologies of the solvent-removed PDADMAC and its surfactant-interacted complexes from water and IP-water media were examined by the SEM technique. The morphologies witnessed different patterns depending on the composition and the solvent environment. The head groups of the dodecyl chain containing surfactants made differences in the interaction process.     

A critical assessment of capillary condensation and evaporation equations: a computer simulation study

Nonaqueous reverse micelles of brij surfactants are prepared in benzene and ethylammonium nitrate (EAN). The effect of polar head group bulk on reverse micellar size was studied with brij-52, brij-56 and brij-58 whereas the effect of polarity of hydrocarbon chain was investigated taking brij-52 and brij-93 with varying W(s) (W(s)=[EAN]/[surfactant]). Dynamic light scattering (DLS) has been employed to reveal the size and shape of the reverse micelles. Micropolarities of these reverse micelles were investigated by visible spectroscopy using methylene blue (MB) and methyl orange (MO) as molecular optical probes. It has been revealed from the experimental results that with increase in polar head group size reverse micellar size increases. Moreover, it is also observed that with increasing polarity of the hydrocarbon chain the average size of the reverse micelles decreases. It can be concluded that polar head group size and polarity of hydrocarbon chain play important roles in determining reverse micellar size of the brij surfactants apart from the W(s) ratio, nature of the solvent medium, and concentration of the surfactants.     

Soapwort (Saponaria officinalis L.) Extract vs. Synthetic Surfactants—Effect on Skin-Mimetic Models

Our skin is continuously exposed to different amphiphilic substances capable of interaction with its lipids and proteins. We describe the effect of a saponin-rich soapwort extract and of four commonly employed synthetic surfactants: sodium lauryl sulfate (SLS), sodium laureth sulfate (SLES), ammonium lauryl sulfate (ALS), cocamidopropyl betaine (CAPB) on different human skin models. Two human skin cell lines were employed: normal keratinocytes (HaCaT) and human melanoma cells (A375). The liposomes consisting of a dipalmitoylphosphatidylcholine/cholesterol mixture in a molar ratio of 7:3, mimicking the cell membrane of keratinocytes and melanoma cells were employed as the second model. Using dynamic light scattering (DLS), the particle size distribution of liposomes was analyzed before and after contact with the tested (bio)surfactants. The results, supplemented by the protein solubilization tests (albumin denaturation test, zein test) and oil emulsification capacity (using olive oil and engine oil), showed that the soapwort extract affects the skin models to a clearly different extent than any of the tested synthetic surfactants. Its protein and lipid solubilizing potential are much smaller than for the three anionic surfactants (SLS, ALS, SLES). In terms of protein solubilization potential, the soapwort extract is comparable to CAPB, which, however, is much harsher to lipids.     

Viscoelastic properties of isomeric alkylglucoside surfactants studied by surface light scattering

Surface light scattering (SLS) by capillary waves was used to investigate the adsorption behavior of non-ionic sugar surfactants at the air/liquid interface. SLS by the subphase (water) followed predictions from hydrodynamic theory. The viscoelastic properties (surface elasticity and surface viscosity) of monolayers formed by octyl beta-glucoside, octyl alpha-glucoside, and 2-ethylhexyl alpha-glucoside surfactants were quantified at submicellar concentrations. It is further concluded that a diffusional relaxation model describes the observed trends in high-frequency, nonintrusive laser light scattering experiments. The interfacial diffusion coefficients that resulted from fitting this diffusional relaxation model to surface elasticity values obtained with SLS reflect the molecular dynamics of the subphase near the interface. However, differences from the theoretical predictions indicate the existence of effects not accounted for such as thermal convection, molecular rearrangements, and other relaxation mechanisms within the monolayer. Our results demonstrate important differences in molecular packing at the air-water interface for the studied isomeric surfactants.     

Synthesis and Characterization of Optically Active Surfactants Derived from Phenylalanine and Leucine

Two optically active cationic surfactants, (2S)-N-hexadecyl-N, N-dimethyl-(1-hydroxy-3-phenylpropyl)-2-ammonium chloride 1 and (2S)-N-hexadecyl-N,N-dimethyl-(1-hydroxy-4-methylpentyl)-2-ammonium chloride 2, have been selected and synthesized for use as enantioselective micellar catalysts in aqueous media. Their surface and aggregation behavior has been investigated at 298 K using surface tension and light scattering studies, which revealed that both molecules associate at low concentrations to produce micellar aggregates. Interestingly, although the area per molecule occupied by the surfactants at the air-water interface (43.6 ?(2) for 1 and 54.6 ?(2) for 2) is similar to that of related cationic surfactants, their aggregation number (23 for 1 and 19 for 2) is much smaller, perhaps reflecting the influence of the size or homochiral nature of the head group in the packing of the micelle. Copyright 2001 Academic Press.     

Physicochemical Investigation of the Micellar Behavior of a Diblock (PEO)62-b-(PBO)33 Copolymer in Water and its Interaction with Ionic Surfactants

The physicochemical investigations on the associative, micellar, and thermodynamic properties of a diblock (PEO)₆₂-b-(PBO)₃₃ copolymer in aqueous medium and its interaction with ionic surfactants were carried out by using surface tensiometry, laser light scattering, and steady-state fluorescence spectroscopy. Surface tension and fluorescence measurements were used to find out the critical micelle concentration (CMC) and related thermodynamic parameters of micellization copolymer at various temperatures. The data from dynamic light scattering (DLS) were helpful to obtain the values of hydrodynamic radii (R_h), volume (υ_h), and hydrodynamic expansion parameter (δ_h) of the copolymer micelle. Likewise, the measurements from static light scattering (SLS) were employed to determine weight-average molar (M_w), association number (N_w), thermodynamic radius (R_t), thermodynamic volume (υ_t), anhydrous volume (υ_a), and thermodynamic expansion parameter (δ_t) of the copolymer micelles in the temperature range of 20–50°C. Similarly, the interactions between (PEO)₆₂-b-(PBO)₃₃ and two ionic surfactants, sodium dodecyl sulfate (SDS) and hexadecyltrimethylammonium bromide (CTAB), have also been investigated by fluorescence spectroscopy and DLS at 30°C. Similarly, the interactions between (PEO)₆₂-b-(PBO)₃₃ and two ionic surfactants, sodium dodecyl sulfate and hexadecyl trimethylammonium bromide, have also been investigated by fluorescence spectroscopy and DLS in detail.