The dynamic surface elasticity and the surface dilational viscosity of three binary phospholipid/cholesterol mixtures were determined with axisymmetric drop shape analysis on a harmonically oscillating pendent drop. Dipalmitoylphosphatidylcholine, dimyristoylphosphatidylcholine, and dioleoylphosphatidylcholine were used to explore the rheological properties and phase transitions of mixtures of saturated and unsaturated phospholipids with cholesterol. The growth rates for surface dilational viscosity and dynamic elasticity are parallel for all film pressures studied. Characteristic breaks and plateaus could be found for these growth rates, indicating phase transitions. For dipalmitoylphosphatidylcholine/cholesterol and dimyristoylphosphatidylcholine/cholesterol mixtures, phase diagrams with six regions separated by phase boundaries were found, which are in good agreement with phase transitions reported in the literature for static measurements of isotherms and isobars on a Langmuir film balance and from fluorescence microscopy. Some phase boundaries were only found by dynamic, but not by static, elasticity measurements. Imaging methods revealed phase separations produced by the formation of condensed stoichiometric complexes leading to micron-sized and mostly circular domains. The effects of these complexes on monolayer rheology in liquid/liquid phases is described. Furthermore, liquid/solid and solid phase transitions are discussed.

No abstract

Surface rheology of monolayers of a saturated phospholipid (dipalmitoylphosphatidylcholine, DPPC), an unsaturated phospholipid (dioleoylphosphatidylcholine, DOPC) and cholesterol is studied with axisymmetric drop shape analysis at the argon/water interface. Measurement techniques for lipids are described in detail. Profile analysis tensiometry (PAT) is used to determine the film pressure Π, surface elasticity and surface dilational viscosity of monolayers upon sinusoidal oscillations of the drop surface for various amplitudes a and frequencies f to assess their dependence on these dynamic parameters. It is shown that surface dilational viscosity strongly depends on the frequency and decreases by a factor 2-5 with increasing f in the considered range. Dilational viscosity is higher the more the monolayer approaches a relaxed state. Thus, the molecular interactions are stronger in the relaxed than in the stressed state. Surface elasticity is much less dependent on dynamic conditions. For DPPC a minimum of the dynamic surface elasticity is found for f = 12.5 mHz (at Π = 17.5 mN m −1 ) which coincides well with the relaxation frequencies measured in stress relaxation experiments. The dynamic surface elasticity of DPPC exhibits a plateau in the range 13.5 mN m −1 ≤ Π ≤ 27 mN m −1 in good coincidence with the phase boundaries of the coexistence region of micron-sized liquid crystalline domains surrounded by a fluid monolayer phase. In equilibrium measurements (Π/A-isotherms) a plateau of the film pressure is seen at the lower bound and a break at the upper bound of the coexistence region. Film pressure/area isotherms produced by PAT and a Langmuir film balance closely coincide as is shown in a comparison to literature values. However, the surface elasticities measured dynamically with oscillating surfaces widely deviate from those derived from isotherms in the case of DPPC and cholesterol, whereas for DOPC very good agreement can be found.

Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized by phospholipids. Moreover, recent technological developments try to produce liposomes or lipid coated capsules from W/O emulsions, but are faced with colloidal instabilities. To explore these instability mechanisms, emulsification by sonication was applied in three cycles, and the sample stability was studied for 3 h after each cycle. Clearly identifiable temporal structures of instability provide evidence about the emulsion morphology: an initial regime of about 10 min is shown to be governed by coalescence after which Ostwald ripening dominates. Transport via molecular diffusion in Ostwald ripening is commonly based on the mutual solubility of the two phases and is therefore prohibited in emulsions composed of immiscible phases. However, in the case of water in oil emulsified by phospholipids, these form water-loaded reverse micelles in oil, which enable Ostwald ripening despite the low solubility of water in oil, as is shown for squalene. As is proved for the phospholipid dipalmitoylphosphatidylcholine (DPPC), concentrations below the critical aggregation concentration (CAC) form monolayers at the interfaces and smaller droplet sizes. In contrast, phospholipid concentrations above the CAC create complex multilayers at the interface with larger droplet sizes. The key factors for stable W/O emulsions in classical or innovative applications are first, the minimization of the phospholipids' capacity to form reversed micelles, and second, the adaption of the initial phospholipid concentration to the water content to enable an optimized coverage of phospholipids at the interfaces for the intended drop size.