Analytical modeling of micelle growth. 5. Molecular thermodynamics of micelles from zwitterionic surfactants.

Hypothesis: The critical micelle concentration, aggregation number, shape and length of spherocylindrical micelles in solutions of zwitterionic surfactants can be predicted by knowing the molecular parameters and surfactant concentrations. This can be achieved by upgrading the quantitative molecular thermodynamic model with expressions for the electrostatic interaction energy between the zwitterionic dipoles and micellar hydrophobic cores of spherical and cylindrical shapes.

Theory: The correct prediction of the mean micellar aggregation numbers requires precise calculations of the free energy per molecule in the micelles.

Rheology of mixed solutions of sulfonated methyl esters and betaine in relation to the growth of giant micelles and shampoo applications.

This is a review article on the rheological properties of mixed solutions of sulfonated methyl esters (SME) and cocamidopropyl betaine (CAPB), which are related to the synergistic growth of giant micelles. Effects of additives, such as fatty alcohols, cocamide monoethanolamine (CMEA) and salt, which are expected to boost the growth of wormlike micelles, are studied. We report and systematize the most significant observed effects with an emphasis on the interpretation at molecular level and understanding the rheological behavior of these systems.

Properties of the micelles of sulfonated methyl esters determined from the stepwise thinning of foam films and by rheological measurements.

Hypotheses: The micellar solutions of sulfonated methyl esters (SME) are expected to form stratifying foam films that exhibit stepwise thinning. From the height of the steps, which are engendered by micellar layers confined in the films, we could determine the micelle aggregation number, surface electric potential, and ionization degree. Moreover, addition of the zwitterionic surfactant cocamidopropyl betaine (CAPB) is expected to transform the small spherical micelles of SME into giant wormlike aggregates.

Hardening of particle/oil/water suspensions due to capillary bridges: Experimental yield stress and theoretical interpretation.

Suspensions of colloid particles possess the remarkable property to solidify upon the addition of minimal amount of a second liquid that preferentially wets the particles. The hardening is due to the formation of capillary bridges (pendular rings), which connect the particles. Here, we review works on the mechanical properties of such suspensions and related works on the capillary-bridge force, and present new rheological data for the weakly studied concentration range 30-55 vol% particles.

Shear rheology of hydrophobin adsorption layers at oil/water interfaces and data interpretation in terms of a viscoelastic thixotropic model.

Here, we investigate the surface shear rheology of class II HFBII hydrophobin layers at the oil/water interface. Experiments in two different dynamic regimes, at a fixed rate of strain and oscillations, have been carried out with a rotational rheometer. The rheological data obtained in both regimes comply with the same viscoelastic thixotropic model, which is used to determine the surface shear elasticity and viscosity, E(sh) and η(sh).

Shear rheology of mixed protein adsorption layers vs their structure studied by surface force measurements.

The hydrophobins are proteins that form the most rigid adsorption layers at liquid interfaces in comparison with all other investigated proteins. The mixing of hydrophobin HFBII with other conventional proteins is expected to reduce the surface shear elasticity and viscosity, E(sh) and η(sh), proportional to the fraction of the conventional protein. However, the experiments show that the effect of mixing can be rather different depending on the nature of the additive.

Surface shear rheology of hydrophobin adsorption layers: laws of viscoelastic behaviour with applications to long-term foam stability.

The long-term stabilization of foams by proteins for food applications is related to the ability of proteins to form dense and mechanically strong adsorption layers that cover the bubbles in the foams. The hydrophobins represent a class of proteins that form adsorption layers of extraordinary high shear elasticity and mechanical strength, much higher than that of the common milk and egg proteins. Our investigation of pure and mixed (with added beta-casein) hydrophobin layers revealed that their rheological behavior obeys a compound rheological model, which represents a combination of the Maxwell and Herschel-Bulkley laws.

Surface shear rheology of adsorption layers from the protein HFBII hydrophobin: effect of added β-casein.

The surface shear rheology of hydrophobin HFBII adsorption layers is studied in angle-ramp/relaxation regime by means of a rotational rheometer. The behavior of the system is investigated at different shear rates and concentrations of added β-casein. In angle-ramp regime, the experimental data comply with the Maxwell model of viscoelastic behavior.