Using differential thermal analysis, scanning calorimetry and light scattering, transition temperatures and enthalpy data for the gel to liquid crystalline phase transitions of five synthetic phosphatidylglycerol sodium salts (PG-Na+) were measured. The values obtained were almost identical with literature values for the corresponding phosphatidylcholines (PC). However, transition temperatures for the fully protonated forms of the saturated phosphatidylglycerols (PG-H+) were approximately 20 degrees C higher. For binary mixtures of PG-Na+ and PC in which the acyl chains of the two species were identical, the width of the thermal transition for the phase change was not appreciably greater than that observed with either of the two components alone. In contrast, mixing of PG-Na+ and PC with different chain lengths increases the transition width. In the presence of Ca2+, narrow transitions were also observed with mixtures of PG and PC when the chain length of the PG-Ca2+ was equal to or two carbons shorter than the PC but the transition width was clearly increased when the chain length of the PG-Ca2+ was two carbons longer than the PC. Mixing lipids with greater differences in chain length or mixing saturated lipids with unsaturated lipids in the presence of Ca2+ produced two minima in the thermograms, clearly indicative of phase separation. In sum, these results provide evidence for a high degree of miscibility of the phosphoglycerol and phosphocholine head groups, either in the presence or absence of Ca2+, such that the characteristic phase behavior of each mixture is determined primarily by differences in the hydrocarbon chain structure.

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