文献类型：期刊文献

英文题名：The interactions of ι-carrageenan with cationic surfactants in aqueous solutions

作者：Yin, Tianxiang[1];Qin, Miao[1];Yang, Yan[1];Zheng, Peizhu[2];Fan, Dashuang[2];Shen, Weiguo[1,2]

机构：[1]E China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China;[2]Lanzhou Univ, Dept Chem, Lanzhou 730000, Gansu, Peoples R China

年份：2014

卷号：10

期号：23

起止页码：4126

外文期刊名：SOFT MATTER

收录：;EI(收录号：20142217773575);WOS:【SCI-EXPANDED(收录号:WOS:000336846500009)】；

基金：This work was supported by the National Natural Science Foundation of China (Projects 21173080, 21373085 and 21303055).

语种：英文

外文关键词：Integrated circuits - Hydrophobicity - Anionic surfactants - Solutions - Biophysics - Dyes - Chains - Micelles

摘要：The interactions between the anionic polymer iota-carrageenan (IC) and the cationic surfactants 1-dodecyl-3-methylimidazolium bromide (C(12)mimBr), dodecyltrimethylammonium bromide (DTAB) and ethyl-alpha,omega-bis(dodecyldimethylammonium)dibromide (12-2-12) have been studied by fluorimetry and isothermal titration calorimetry. Our experimental results showed that at a low surfactant concentration, the monomers adsorbed on the IC chains through the electrostatic attraction, followed by the formation of induced micelles on the IC chains through the hydrophobic interaction until the IC chains are saturated by surfactant molecules; after that the added surfactant formed free micelles in the solution. A pseudo-phase- equilibrium thermodynamic model was proposed to explain the experimental results and to understand the mechanisms of the interactions in these three systems. Moreover, the salt effect on the interactions was investigated and found that it changed the critical concentrations but not the interaction mechanism.