On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein

We report on the effect of distinct in nature small-molecule surfactants (model, a sodium salt of capric acid, Na-caprate; and commercially important, a citric acid ester of monoglyceride, CITREM; a sodium salt of stearol-lactoyl lactic acid, SSL (Na(+)); polyglycerol ester, PGE (080)) on molecular properties in a bulk and at the air-water interface of globular legumin and random-coiled micellar sodium caseinate. The role of the structure of both proteins and 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, the change in value of weight average molecular weight of the proteins and the thermodynamics of the pair protein-protein interactions from laser static light scattering as well as, in addition, by measurements of the change in hydrodynamic radius for micellar sodium caseinate from laser dynamic light scattering. The effect of the small-molecule surfactants on the thermodynamics of the protein heat denaturation and thereby on the protein conformational stability has been studied by differential scanning calorimetry in the case of globular legumin. The interrelation between the effects of the small-molecule surfactants on the properties of the proteins in a bulk and at the planar air-water interface has been elucidated by tensiometry. The combined data of mixing calorimetry, differential scanning calorimetry and laser light scattering suggest some complex formation between the small-molecule surfactants and the proteins in a bulk aqueous medium. Predominantly hydrophobic interaction along with electrostatic and hydrogen bonding form the basis of the complex formation. The found effect of the small-molecule surfactants on the surface activity of their mixtures with proteins is governed primarily by both the extent of the protein association, resulting in specific hydrophobicity/hydrophilicity of the surface of the protein associates, and the specific protein conformational stability, for the globular protein, produced by the interaction between the proteins and the small-molecule surfactants.     

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 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.     

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.     

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.     

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.     

Structural properties and Raman spectroscopy of lipid Langmuir monolayers at the air-water interface

Spectra of octadecylamine (ODA) Langmuir monolayers and egg phosphatidylcholine (PC)/ODA-mixed monolayers at the air-water interface have been acquired. The organization of the monolayers has been characterized by surface pressure-area isotherms. Application of polarized optical microscopy provides further insight in the domain structures and interactions of the film components. Surface-enhanced Raman scattering (SERS) data indicate that enhancement in Raman spectra can be obtained by strong interaction between headgroups of the surfactants and silver particles in subphase. By mixing ODA with phospholipid molecules and spreading the mixture at the air-water interface, we acquired vibrational information of phospholipid molecules with surfactant-aided SERS effect.     

Thermodynamic and structural characterization of a mixed perfluorocarbon-phospholipid ternary monolayer surfactant system

Pulmonary lung surfactant is a mixture of surfactants that reduces surface tension during respiration. Perfluorinated surfactants have potential applications for artificial lung surfactant formulations, but the interactions that exist between these compounds and phospholipids in surfactant monolayer mixtures are poorly understood. We report here, for the first time, a detailed thermodynamic and structural characterization of a minimal pulmonary lung surfactant model system that is based on a ternary phospholipid-perfluorocarbon mixture. Langmuir and Langmuir-Blodgett monolayers of binary and ternary mixtures of the surfactants 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC), 1,2-dipalmitoyl-sn-glycero-3-phosphoglycerol (DPPG) and perfluorooctadecanoic acid (C18F) have been studied in terms of miscibility, elasticity and film structure. The extent of surfactant miscibility and elasticity has been evaluated via Gibbs excess free energies of mixing and isothermal compressibilities. Film structure has been studied by a combination of atomic force microscopy and fluorescence microscopy. Combined thermodynamic and microscopy data indicate that the ternary monolayer films were fully miscible, with the mixed films being more stable than their pure individual components alone, and that film compressibility is minimally improved by the addition of perfluorocarbons to the phospholipids. The importance of these results is discussed in context of these mixtures' potential applications in pulmonary lung surfactant formulations.     

Experimental observations on the scaling of adsorption isotherms for nonionic surfactants at a hydrophobic solid-water interface

The self-assembly of nonionic surfactants in bulk solution and on hydrophobic surfaces is driven by the same intermolecular interactions, yet their relationship is not clear. While there are abundant experimental and theoretical studies for self-assembly in bulk solution and at the air-water interface, there are only few systematic studies for hydrophobic solid-water interfaces. In this work, we have used optical reflectometry to measure adsorption isotherms of seven different nonionic alkyl polyethoxylate surfactants (CH3(CH2)I-1(OCH2CH2)JOH, referred to as CIEJ surfactants, with I = 10-14 and J = 3-8), on hydrophobic, chemically homogeneous self-assembled monolayers of octadecyltrichlorosilane. Systematic changes in the adsorption isotherms are observed for variations in the surfactant molecular structure. The maximum surface excess concentration decreases (and minimum area/molecule increases) with the square root of the number of ethoxylate units in the surfactant (J). The adsorption isotherms of all surfactants collapse onto the same curve when the bulk and surface excess concentrations are rescaled by the bulk critical aggregation concentration (CAC) and the maximum surface excess concentration. In an accompanying paper we compare these experimental results with the predictions of a unified model developed for self-assembly of nonionic surfactants in bulk solution and on interfaces.     

Controlling the melting of kinetically frozen poly(butyl acrylate-b-acrylic acid) micelles via addition of surfactant

We have studied the melting of polymeric amphiphilic micelles induced by small-molecule surfactant and explained the results by experimental determination of the interfacial tension between the core of the micelles and the surfactant solutions. Poly(n-butyl acrylate-b-acrylic acid) (PBA-b-PAA) amphiphilic diblock copolymers form kinetically frozen micelles in aqueous solutions. Strong interactions with surfactants, either neutral or anionic [C12E6, C6E4, sodium dodecyl sulfate (SDS)], were revealed by critical micelle concentration (cmc) shifts in specific electrode and surface tension measurements. Since both polymer and surfactant are either neutral or bear negative charges, the attractive interactions are not due to electrostatic interactions. Light scattering, neutron scattering, and capillary electrophoresis experiments showed important structural changes in mixed PBA-b-PAA/surfactant systems. Kinetically frozen micelles of PBA-b-PAA, that are hardly perturbed by concentration, ionization, ionic strength, and temperature stresses, can be disintegrated by addition of small-molecule surfactants. The interfacial energy of the PBA in surfactant solutions was measured by drop shape analysis with h-PBA homopolymer drops immersed in small-molecule surfactant solutions. The PBA/water interfacial energy gammaPBA/H2O of 20 mN/m induces a high energy cost for the extraction of unimers from micelles so that PBA-b-PAA micelles are kinetically frozen. Small-molecule surfactants can reduce the interfacial energy gammaPBA/solution to 5 mN/m. This induces a shift of the micelle-unimer equilibrium toward unimers and leads, in some cases, to the apparent disintegration of PBA-b-PAA micelles. Before total disintegration, polymer/surfactant mixtures are dispersions of polydisperse mixed micelles. Based on core interfacial energy arguments, the disintegration of kinetically frozen polymeric micelles was interpreted by gradual fractionation of objects (polydisperse dispersion mechanism), whereas the disintegration of polymeric micelles in a thermodynamically stable state was interpreted by an exchange between a population of large polymer-rich micelles and a population of small surfactant-rich micelles (bidisperse dispersion mechanism). Finally, in our system and other systems from the literature, interfacial energy arguments could explain why the disintegration of polymer micelles is either partial or total as a function of the surfactant type and concentration and the hydrophobic block molar mass of the polymer.     

Polyelectrolyte/surfactant mixtures in the bulk and at water/oil interfaces

Stabilization of emulsions by mixed polyelectrolyte/surfactant systems is a prominent example for the application in modern technologies. The formation of complexes between the polymers and the surfactants depends on the type of surfactant (ionic, non-ionic) and the mixing ratio. The surface activity (hydrophilic–lipophilic balance) of the resulting complexes is an important quantity for its efficiency in stabilizing emulsions. The interfacial adsorption properties observed at liquid/oil interfaces are more or less equivalent to those observed at the aqueous solution/air interface, however, the corresponding interfacial dilational and shear rheology parameters differ quite significantly. The interfacial properties are directly linked to bulk properties, which support the picture for the complex formation of polyelectrolyte/surfactant mixtures, which is the result of electrostatic and hydrophobic interactions. For long alkyl chain surfactants the interfacial behavior is strongly influenced by hydrophobic interactions while the complex formation with short chain surfactants is mainly governed by electrostatic interactions.     

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.     

Interfacial microgels formed by oppositely charged polyelectrolytes and surfactants. 1. Influence of polyelectrolyte molecular weight

The synergistic adsorption and complexation of polystyrene sulfonate, PSS (a highly charged anionic polyelectrolyte), and dodecyltrimethylammonium bromide, C12TAB (a cationic surfactant), at the air-water interface can lead to interfacial gels that strongly influence foam-film drainage and stability. The formation and characteristics of these gels have been studied as a function of PSS molecular weight by combining surface tension, ellipsometry, and foam-film drainage experiments. Simultaneously the solution electromotive force has been measured to track the polymer-surfactant interactions in the bulk solution. It has been found that there is a critical molecular weight for surface gelation as well as for bulk precipitation and aggregation. Furthermore, we show that for the lowest molecular weights, PSS adsorbs with C12TAB in compact layers at the air-water interface. In particular, for mixtures of C12TAB with the monomer compound of the PSS repeat unit (e.g. Mw = 208), interfacial complexation is found to be similar to that of catanionic mixtures (mixtures of surfactants of opposite charge).     

Microcalorimetric evidence of hydrophobic interactions between hydrophobically modified cationic polysaccharides and surfactants of the same charge

We synthesized and characterized a series of new polymers-hydrophobically modified cationic polysaccharides-based on dextran having pendant N-(2-hydroxypropyl)-N,N-dimethyl-N-alkylammonium chloride groups randomly distributed along the polymer backbone. These polymers are good candidates for studying the hydrophobic effect on polymer/surfactant association. In previous papers we reported their interactions with oppositely charged surfactants. For further insight into the relative importance of the hydrophobic interaction in the association process now we studied the thermodynamics of the interaction of these hydrophobically modified polymers with surfactants of the same charge (DMRX/CnTAC) by isothermal titration calorimetry (ITC). In order to try to discriminate the solution behavior of these polymer/surfactant systems, we analyzed separately the interaction of unmodified dextran with ionic surfactants and the interactions between the corresponding cationic surfactants. The interaction enthalpies for DMRX/CnTAC systems were derived from a proposed thermodynamic model with equations that describe the polymer-surfactant interactions. The thermodynamic parameters for the DMRX/CnTAC aggregation process as well as surfactant micellization in the presence of the polymer were also calculated. From all the results we were able to ascertain the effect on the interactions of changing the alkyl chain length of the polyelectrolyte pendant groups or the surfactant. The importance of the polymer aggregation state on the mechanism of interaction was also addressed.     

Formation of single-phase microemulsions in toluene/water/nonionic surfactant systems

Mixtures of toluene and water from 5 to 50% oil fraction and 5 to 25% surfactant by weight were studied. Winsor Type IV microemulsions were formed in numerous cases. Review of partial ternary phase diagrams for these systems indicated the area of single-phase microemulsion with toluene could be maximized at an hydrophilic-lipophilic balance (HLB) of approximately 14.5. Select single-phase samples were further analyzed by surface tension and dynamic light scattering techniques, which allowed a detailed characterization of the solution equilibrium thermodynamics and size stability. Particle sizes averaged approximately 5 nm and were nearly constant over a wide variety of conditions and for 6-18 months. When benzyl alcohol was used instead of toluene, the optimum HLB for the formation of single-phase systems was found to have a lower limit of 17. Particle sizes in these systems were <30 nm but showed greater variability. The decrease in particle size as surfactant concentration increased was determined to be associated with changes in ethlyene oxide chain conformation. The increase in particle size due to swelling with increased oil concentration was used to determine the surfactant surface area in the oil phase. A detailed comparison of alkylamine ethoxylate to octyl- and nonylphenol ethoxylate surfactants in terms of micelle thermodynamics, size, and stability indicate that the alkylamine-based surfactants are potential candidates for the replacement of nonylphenol-based surfactants in some systems with a more polar oil phase like benzyl alcohol.     

Interactions of quaternary ammonium salt-type gemini surfactants with sodium poly(styrene sulfonate)

The interactions of cationic gemini surfactants, 1,2-bis(alkyldimethylammonio)ethane dibromide (m-2-m: m is hydrocarbon chain length, m = 10 and 12), and an anionic polymer, sodium poly(styrene sulfonate) (PSS), have been characterized by several techniques such as tensiometry, fluorescence spectroscopy, and dynamic light scattering. The surface tension of gemini surfactant/PSS mixed systems decreases with surfactant concentration, reaching break points, which are taken as critical aggregation concentrations (cac). The surface tension at the cac of mixtures is higher than that of single surfactants, and it is found that at concentrations above the cac, the surfactant molecules are associated with the polymer in the bulk. The 12-2-12/PSS mixed system shows higher surface activity than both 10-2-10/PSS and the monomeric surfactant of dodecyltrimethylammonium bromide/PSS systems. Fluorescence measurements of these mixed systems suggest the formation of a complex with a highly hydrophobic environment in the bulk of the solution. Additionally, dynamic light scattering measurements show that the hydrodynamic diameter of the 12-2-12/PSS mixed system is smaller than that of PSS only at low concentration, indicating interactions between surfactant and polymer. These result from the electrostatic attraction between ammonium and sulfate headgroups as well as the hydrophobic interaction between their hydrocarbon chains.     

Neutron reflectivity study of the complexation of DNA with lipids and surfactants at the surface of water

Complexation of lipids and surfactants with short DNA fragments at the air-water interface has been studied by neutron reflectivity. Complexation with zwitterionic lipids occurs in the presence of divalent cations, and ion specificity has been demonstrated (binding is less effective with Ba2+ than with Mg2+ or Ca2+). One and two DNA layers have been observed for dilute and more compact lipid monolayers, respectively. Two DNA layers have also been found with the soluble cationic surfactant dodecyltrimethylammonium bromide (DTAB), except close to the precipitation boundary. This result is opposite to that found in ellipsometry where very thick layers are found in this region. It is possible that the ellipsometry signal is due to highly hydrated bulk complexes adsorbing at the surface, not seen by neutrons because of unfavorable contrast conditions. Long DNA was found to be less keen to form surface complexes than short DNA fragments.     

Surfactant Scavenging and Surface Deposition by Rising Bubbles

When bubbles rise through a liquid they are known to scavenge dissolved surface-active materials (surfactants). Small bubbles in the size range of tens of micrometers quickly become covered with surfactants in any but the cleanest conditions. This has the effect of immobilizing the bubble surface and affecting the drag and therefore the bubble rise speed. A large number of bubbles rising as a cloud toward a free surface will populate the bulk surface with surfactants at a richness that far exceeds that which would occur in the absence of bubbling. However, in addition to the increased deposition of surfactants on the bulk surface, the random and agitated motions of the rising bubbles induce mixing of the liquid. In a companion paper (R. L. Stefan and A. J. Szeri, submitted for publication) the mixing properties of a bubble cloud rising toward a free surface were determined. In the present work, a model for the uptake of surfactants by bubbles and subsequent deposition on the bulk surface is developed including the crucial feature of bubble-induced fluid mixing. It is found that the mixing of desorbed surfactant down into the bulk is key to predicting what will be the enrichment of the bulk surface. Copyright 1999 Academic Press.     

Interactions of short-chain surfactants with a nonionic polymer

Aqueous solutions containing poly(vinylpyrrolidone) (PVP) and sodium caprylate (SCAP) or tetraethylammonium perfluorooctanesulfonate have been investigated as a function of the surfactant content, the added polymer, temperature and ionic strength. According to experimental evidence, significant interactions have been observed in both systems, with the occurrence of both critical association and micelle formation thresholds. Volumetric, viscometric, ionic conductivity and surface tension methods have been used to quantify the interactions between surfactants and the polymer in ternary systems containing PVP and SCAP or the polymer and the fluorinated surfactant. In both cases, the width of the interaction region is proportional to the PVP content in the mixture. Temperature and ionic strength have a relevant effect on the width of the interaction region, which decreases on increasing the temperature. Binding onto PVP and micelle formation were analyzed in terms of a mass-action model. In this way, the observed behavior was rationalized and information on the thermodynamics of such mixtures was given. Received: 28 February 2001 Accepted: 5 June 2001     

Surfactant-mediated formation of alginate layers at the water-air interface

The self-organization process of polysaccharide alginate with different cationic surfactants at the water-air interface was investigated over a wide concentration regime. The changes of surface properties determined by surface tension measurements, surface rheology, and X-ray reflectivity are correlated with changes of bulk properties measured by turbidity, light scattering, and zeta potential measurements. We demonstrate that the interactions between the alginate and cationic surfactants result in significant changes of bulk and interfacial properties. The results of surface shear experiments point to the existence of highly viscoelastic interfacial films. In combination with X-ray reflectivity, we demonstrate that these rheological features are related to polymer-surfactant associations at the interface. In the regime of high surfactant concentrations, we observed the existence of multilayer structures.