Hydrogel Formation by Glutamic-acid-based Organogelator Using Surfactant-mediated Gelation

Ikeda, Naoaki; Aramaki, Kenji

doi:10.5650/jos.ess22080

Cited by 4 publications

(11 citation statements)

References 41 publications

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“…Another inflection point appeared at a strain of approximately 300％ in S-SMG. This is because the gel fibers flowed under strain application, and gel fibers with a hydrophobic surface bundled spontaneously owing to hydrophobic interaction 14) , which increased the strength of the gel.…”

Section: Static Viscoelastic Measurementsmentioning

confidence: 99%

“…In contrast, in W-SMG, the entanglement between the fibers increased after shearing, and a fine mesh-like dense network was formed. Fibrous aggregates in SMG hydrogels spontaneously bundle because of hydrophobic interactions when the fluidity of the system increases due to a rise in temperature 14) . In this system, the flow is driven by shearing under the action of an external force, and a similar phenomenon occurred.…”

Section: Static Viscoelastic Measurementsmentioning

confidence: 99%

“…In the formation of SMG hydrogels using 12-HOA, the gel viscoelasticity is affected when changing the micelle shape from spherical to wormlike during the solubilization of 12-HOA 12) . Subsequently, when using N-lauroyl-L-glutamic acid dibutylamide (LGD) and N-2-ethylhexanoyl-Lglutamic acid dibutylamide (EHGD) , which are highly safe glutamic acid derivatives 13) widely used in cosmetics, SMG hydrogels can also be created by mediating micellar aqueous solutions formed by sodium lauroyl glutamate and cetyltrimethylammonium chloride 14) . Glutamic acid-based surfactants can help control the micelle shape from spherical to wormlike by mixing them with cationic surfactants 15,16) .…”

Section: Introductionmentioning

confidence: 99%

“…The storage elastic modulus of the SMG hydrogel can be maintained even in the temperature range of 60-80℃, which is typically where the viscoelasticity of common wormlike micellar aqueous solutions decreases. In addition, the gel network in the SMG hydrogel exhibits a spontaneous assembly due to temperature change 14) . The purpose of this study was to investigate the rheological behavior in more detail.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Micellar Shape on Viscoelastic Behavior and Gel Network Structure of Hydrogel Formed by Surfactant-mediated Gelation Using Glutamic-acid-based Organogelator

Ikeda

Aramaki

2023

J. Oleo Sci.

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jjocs agents can be broadly classified into organogelators and hydrogelators, depending on the type of target solvent used. Organogelators for cosmetics include waxes that form card-house structures 2) , and solid oils such as higher fatty acids and higher alcohols; and 12-hydroxystearic acid, which forms supramolecular structures through hydrogen bonding between the hydroxy groups 3) , as a low-molecularweight organogelator 4) . On the other hand, many of the hydrogelators used in skin care creams and aqueous gels in cosmetics are natural polysaccharides, such as agar or xanthan gum, which are covalent polymers 5) ; cellulose de-Abstract: Surfactant-mediated gelation (SMG) is a technique used to form hydrogels by solubilizing waterinsoluble low-molecular-weight organogelators in surfactant micelles. In this study, we investigated the viscoelastic behavior of SMG hydrogels and the effect of micellar shape on their gel network structure using a glutamic acid-based organogelator. Stress-strain curves obtained from static viscoelasticity measurements showed that a wormlike micelle-mediated gel (W-SMG) exhibited a higher stress than a spherical micellemediated gel (S-SMG). From the viscosity-shear rate curve (flow curve), we inferred that the SMG gel exhibited a shear thickening behavior, particularly W-SMG. Microscopic observations revealed that W-SMG formed a denser and more uniform gel network than S-SMG when subjected to strong shearing. W-SMG showed remarkable adhesiveness and a significantly higher tensile normal stress than S-SMG. The storage modulus and loss modulus of W-SMG and the wormlike micellar solution obtained from frequency sweep measurements of the dynamic viscoelasticity were analyzed by Maxwell fitting. The wormlike micellar solution produced a good fit with the single Maxwell model, whereas W-SMG produced the best fit with the generalized Maxwell model comprising two Maxwell elements. From the relaxation time characteristics obtained from the Maxwell model, W-SMG was found to be a viscoelastic material coexisting with a structure having a short relaxation time derived from the gel network and a long relaxation time derived from the wormlike micelle. Under the oscillation strain measured by a rheometer, W-SMG showed a greater normal stress than the wormlike micellar solution, indicating a significant Weissenberg effect.

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Section: Static Viscoelastic Measurementsmentioning

confidence: 99%

Section: Static Viscoelastic Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Micellar Shape on Viscoelastic Behavior and Gel Network Structure of Hydrogel Formed by Surfactant-mediated Gelation Using Glutamic-acid-based Organogelator

Ikeda

Aramaki

2023

J. Oleo Sci.

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“…For example, Glutamic acid-containing surfactants have been shown to interact with the surface of imogolite clays and facilitate the binding of a model drug molecule to the nanostructure [18]. They have also been used to form hydrogels [19], shown to partition into phospholipid membranes [20], and used as additives in personal cleansing products [21]. Ali, et al modified a C18 liquid chromatography column with a Glutamic acid-based surfactant and were able to separate ten short-chain aliphatic carboxylic acids [22].…”

Section: Introductionmentioning

confidence: 99%

An Investigation of the Effect of pH on Micelle Formation by a Glutamic Acid-Based Biosurfactant

Mayer,

Rauscher,

Fritz

et al. 2024

Colloids and Interfaces

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NMR spectroscopy, molecular modeling, and conductivity experiments were used to investigate micelle formation by the amino acid-based surfactant tridecanoic L-glutamic acid. Amino acid-based biosurfactants are green alternatives to surfactants derived from petroleum. NMR titrations were used to measure the monomeric surfactant’s primary and gamma (γ) carboxylic acid pKa values. Intramolecular hydrogen bonding within the surfactant’s headgroup caused the primary carboxylic acid to be less acidic than the corresponding functional group in free L-glutamic acid. Likewise, intermolecular hydrogen bonding caused the micellar surfactant’s γ carboxylic functional group to be less acidic than the corresponding monomer value. The binding of four positive counterions to the anionic micelles was also investigated. At pH levels below 7.0 when the surfactant headgroup charge was −1, the micelle hydrodynamic radii were larger (~30 Å) and the mole fraction of micelle-bound counterions was in the 0.4–0.7 range. In the pH range of 7.0–10.5, the micelle radii decreased with increasing pH and the mole fraction of micelle bound counterions increased. These observations were attributed to changes in the surfactant headgroup charge with pH. Above pH 10.5, the counterions deprotonated and the mole fraction of micelle-bound counterions decreased further. Finally, critical micelle concentration measurements showed that the micelles formed at lower concentrations at pH 6 when the headgroup charge was predominately −1 and at higher concentrations at pH 7 where headgroups had a mixture of −1 and −2 charges in solution.

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Manipulating supramolecular gels with surfactants: Interfacial and non-interfacial mechanisms

You

Reis

et al. 2023

Advances in Colloid and Interface Science

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Hydrogel Formation by Glutamic-acid-based Organogelator Using Surfactant-mediated Gelation

Cited by 4 publications

References 41 publications

Effect of Micellar Shape on Viscoelastic Behavior and Gel Network Structure of Hydrogel Formed by Surfactant-mediated Gelation Using Glutamic-acid-based Organogelator

Effect of Micellar Shape on Viscoelastic Behavior and Gel Network Structure of Hydrogel Formed by Surfactant-mediated Gelation Using Glutamic-acid-based Organogelator

An Investigation of the Effect of pH on Micelle Formation by a Glutamic Acid-Based Biosurfactant

Manipulating supramolecular gels with surfactants: Interfacial and non-interfacial mechanisms

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