Double-Chain Cationic Surfactants: Swelling, Structure, Phase Transitions and Additive Effects

Abstract

Double-chain amphiphilic compounds, including surfactants and lipids, have broad significance in applications like personal care and biology. A study on the phase structures and their transitions focusing on dioctadecyldimethylammonium chloride (DODAC), used inter alia in hair conditioners, is presented. The phase behaviour is dominated by two bilayer lamellar phases, Lβ and Lα, with “solid” and “melted” alkyl chains, respectively. In particular, the study is focused on the effect of additives of different polarity on the phase transitions and structures. The main techniques used for investigation were differential scanning calorimetry (DSC) and small- and wide-angle X-ray scattering (SAXS and WAXS). From the WAXS reflections, the distance between the alkyl chains in the bilayers was obtained, and from SAXS, the thicknesses of the surfactant and water layers. The Lα phase was found to have a bilayer structure, generally found for most surfactants; a Lβ phase made up of bilayers with considerable chain tilting and interdigitation was also identified. Depending mainly on the polarity of the additives, their effects on the phase stabilities and structure vary. Compounds like urea have no significant effect, while fatty acids and fatty alcohols have significant effects, but which are quite different depending on the nonpolar part. In most cases, Lβ and Lα phases exist over wide composition ranges; certain additives induce transitions to other phases, which include cubic, reversed hexagonal liquid crystals and bicontinuous liquid phases. For a system containing additives, which induce a significant lowering of the Lβ–Lα transition, we identified the possibility of a triggered phase transition via dilution with water.

Microscopic diffusion in cationic vesicles across different phases

“…No such post-transition is observed in the present study (70 mM). While comparing the main phase transition temperature (T m ) and associated enthalpy ( H), it is found that DODAB membrane has relatively higher T m and associated H compared to DHDAB [74]. This is consistent with the trend observed for natural phospholipid membranes such as phosphocholine lipid membrane where T m and associated H increase with chain length.…”