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Effect of the side chain of N-acyl amino acid surfactants on micelle formation: An isothermal titration calorimetry study
http://hdl.handle.net/2297/8949
http://hdl.handle.net/2297/89496203281e-083a-48d6-981b-ce0e895fb2bd
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
TE-PR-OTA-A-316.pdf (170.4 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2017-10-03 | |||||
| タイトル | ||||||
| タイトル | Effect of the side chain of N-acyl amino acid surfactants on micelle formation: An isothermal titration calorimetry study | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Ohta, Akio
× Ohta, Akio× Toda, Kosuke× Morimoto, Yu× Asakawa, Tsuyoshi× Miyagishi, Shigeyoshi |
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| 提供者所属 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 金沢大学大学院自然科学研究科物質情報解析 | |||||
| 書誌情報 |
Colloids and Surfaces A: Physicochemical and Engineering Aspects 巻 317, 号 1-3, p. 316-322, 発行日 2008-03-20 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0927-7757 | |||||
| NCID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA10892561 | |||||
| DOI | ||||||
| 関連タイプ | isVersionOf | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.1016/j.colsurfa.2007.10.028 | |||||
| 出版者 | ||||||
| 出版者 | Elsevier | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The enthalpy of micelle formation, critical micelle concentration (CMC), and aggregation number of micelles for seven amino acid type surfactants, sodium N-dodecanoyl-glycinate (C12Gly), -l-alaninate (C12Ala), -l-valinate (C12Val), -l-leucinate (C12Leu), -l-phenylalaninate (C12Phe), -l-glutaminate (C12Gln), and -l-threoninate (C12Thr), were obtained at three temperatures ranging from 288.15 to 308.15 K by isothermal titration calorimetry. The enthalpies of micelle formation for these surfactants were positive at 288.15 K and decreased with increasing temperature to ultimately become negative above 308.15 K. The CMC of the amino acid surfactants decreased monotonously with increasing hydrophobicity of the amino acid residue without exception, while with the exception of the C12Phe system, the enthalpy of micelle formation increased. The micellization behavior of C12Phe also deviated from that of other amino acid systems in terms of the heat capacity and the aggregation number. These results suggest the presence of a strong intra-micelle interaction between the side chains of phenylalanine. © 2007 Elsevier B.V. All rights reserved. | |||||
| 著者版フラグ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
