The effect of 3 amino acids on the selfâassembly properties of the surfaceâactive ionic liquid: 1âtetradecylâ3âmethyl imidazolium bromide, [C14mim][Br], was studied in neutral and basic aqueous solution. The critical micelle concentrations were determined by different techniques, and the thermodynamic parameters of micellization (ÎG0mic, ÎH0mic, and ÎS0mic) were measured by isothermal titration calorimetry.
The critical micelle concentration values decrease in the presence of all the amino acids used in this study. The most substantial effect was observed in the presence of Lâtryptophan at pH 12, due to the electrostatic and ĎâĎ interactions with the imidazolium headgroup of the surfactant. Always entropyâdriven micellization occurred. Both the enthalpy and entropy changes upon association to micelles increased when the pH was enhanced from 7 to 12.
1H NMR measurements demonstrated that among the used amino acids, Lâtryptophan interacts most strongly with the headgroup of the surfactant cation.
The knowledge on the surfactantâamino acid interactions significantly contributes to the deeper understanding of the effect of surfactants on the properties of peptides.