Effects of Domain Size on Viscosity of α-Gel (α-Form Hydrated Crystal) Prepared from Eco-friendly Cationic Surfactant

Saito, Takanori; Ishii, Rina; Akamatsu, Masaaki; Sakai, Tomomi; Sakai, Kenichi; Sakai, Hideki

doi:10.5650/jos.ess20213

Cited by 4 publications

(4 citation statements)

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“…In particular, ultrasonic homogenization yielded extremely small α-gel domains. These results are consistent with the findings reported previously 9,21 ; that is, fast or strong mechanical stirring during the cooling process induces the fragmentation of α-gel domains. In the next section, we focus on the effect of the domain size on adsorption.…”

Section: Resultssupporting

confidence: 93%

“…docosanamide APA-22 acid salt is an eco-friendly cationic surfactant 14 and is expected to be a potential ingredient in environment-friendly hair conditioners. Previously, we characterized the structure and properties of α-gels consisting of the APA-22 L-lactic acid salt APA-22 L-lactic acid , 1-octadecanol C 18 OH , and water 9,15 . One of the key findings was that the crystal growth theory predicted the α-gel domain size, that is, a low rate of cooling and/or low stirring speed during the preparation of α-gel increased the domain size and viscosity of the diluted α-gel system 9 .…”

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confidence: 99%

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Adsorption and Lubrication of α-Gel (α-Form Hydrated Crystal) Dispersion at Solid/Liquid Interfaces

et al. 2021

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IntroductionMixtures of surfactant, long-chain alcohol, and water can yield a lamellar gel below the gel-liquid crystal phase transition temperature T C . The assembly called α-gel or α-form hydrated crystal is a type of lamellar gel; i.e., the alkyl chains of surfactant and long-chain alcohol molecules are hexagonally packed within bilayers in the lamellar gel network 1 3 . α-Gels can contain a large amount of water in the spaces not only between the lamellar bilayers, but also between onion-like or vesicular domains 4,5 . The viscoelasticity of the α-gel was largely affected by the amount of water localized in these spaces. Furthermore, the viscoelasticity of α-gel can be controlled by the domain shape 6 8 , domain size 9 , and background electrolyte concentration 10,11 . α-Gel is widely used in cream-like personal care products such as hair conditioners. Cationic surfactants are used in hair conditioners owing to their ability to adsorb onto hair surfaces 12,13 . The N-3-dimethylamino propyl

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Section: Resultssupporting

confidence: 93%

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confidence: 99%

Adsorption and Lubrication of α-Gel (α-Form Hydrated Crystal) Dispersion at Solid/Liquid Interfaces

et al. 2021

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“…They found that an increased mole content of DSPG changed the morphology of the α-gel domains from a network to vesicles, leading to a decreased viscosity. Recently, we reported that an increased domain size led to the increased viscosity of the α-gel formed by a mixture of N -[3-(dimethylamino)propyl] docosanamide l -lactic acid salt, 1-octadecanol (C18OH), and water . These earlier works suggest that the shape and size of the α-gel domains have a significant impact on the viscosity.…”

Section: Introductionmentioning

confidence: 95%

“…Recently, we reported that an increased domain size led to the increased viscosity of the α-gel formed by a mixture of N- [3-(dimethylamino)propyl] docosanamide L-lactic acid salt, 1-octadecanol (C18OH), and water. 26 These earlier works suggest that the shape and size of the α-gel domains have a significant impact on the viscosity. For the mechanical properties, the viscosity of the lamellar gel network (α-gel) formed by docosyltrimethylammonium methylsulfate was reported to be higher than that by docosyltrimethylammo- nium chloride because the network in the methylsulfate system was considerably stiff.…”

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confidence: 96%

Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration

et al. 2021

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Mixtures of surfactants, long-chain alcohols, and water sometimes yield lamellar gels with hexagonally packed alkyl chains. This assembly is called “α-gel” or “α-form hydrated crystal.” In this study, we characterized the rheological properties of α-gel prepared using disodium N-dodecanoylglutamate (C12Glu-2Na), 1-hexadecanol (C16OH), and water at different NaCl concentrations. The α-gel structure was assessed using small- and wide-angle X-ray scattering (SWAXS). The SWAXS measurements revealed that an increased NaCl concentration (0–200 mmol dm–3) resulted in a decreased d-spacing caused by the screening of electrostatic repulsion between lamellar bilayers. This led to an increased amount of excess water (i.e., the water present between the α-gel domains), and hence, the viscosity of the α-gel decreased in the range of the NaCl concentration. A further increase in the NaCl concentration (200–1000 mmol dm–3) resulted in decreased electrostatic repulsion between the α-gel domains and/or an increased number of α-gel domains (multilamellar vesicles). These effects increased the domain-to-domain interactions, leading to increased viscosity. Therefore, we concluded that the viscosity of the α-gel was controlled by the amount of excess water and the domain-to-domain interactions. Once the network structure collapsed under the strain, it was difficult to recover the original network structure. The low recoverability resulted from increased cohesion between the domains at high NaCl concentrations.

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Design of berberine hydrochloride sustained-release cold sol using hydroxypropyl methyl cellulose K100M to achieve superior drug dissolution and transdermal absorption

Zhang,

Shi,

Tian

2024

International Journal of Biological Macromolecules

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Effects of Domain Size on Viscosity of α-Gel (α-Form Hydrated Crystal) Prepared from Eco-friendly Cationic Surfactant

Cited by 4 publications

References 18 publications

Adsorption and Lubrication of α-Gel (α-Form Hydrated Crystal) Dispersion at Solid/Liquid Interfaces

Adsorption and Lubrication of α-Gel (α-Form Hydrated Crystal) Dispersion at Solid/Liquid Interfaces

Rheology of α-Gel Formed by Amino Acid-Based Surfactant with Long-Chain Alcohol: Effects of Inorganic Salt Concentration

Design of berberine hydrochloride sustained-release cold sol using hydroxypropyl methyl cellulose K100M to achieve superior drug dissolution and transdermal absorption

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