35176-29-5Relevant academic research and scientific papers
Effects of lipid packing and intermolecular hydrogen bond on thermotropic phase transition of stearyl glucoside
Ishak, Khairul Anwar,Zahid, N. Idayu,Velayutham, Thamil Selvi,Annuar, Mohamad Suffian Mohamad,Hashim, Rauzah
, p. 20 - 28 (2019/02/25)
The sugar anomeric effect on the thermotropic phase transition of stearyl glucoside was investigated. Standard analysis to study the phase transition through differential scanning calorimetry (DSC), and optical polarizing microscopy (OPM) was applied. In addition, small- and wide-angle X-ray scattering (SWAXS) and impedance spectroscopy (IS) were used to elucidate the phase structural information and the dielectric response of the glycolipid self-assembly system, respectively. A distinctive solid-to-liquid crystal phase transition of α- and β-stearyl glucoside was observed. At ambient temperature we observed semi-crystalline structure for the former and gel phase for the latter. α-Stearyl glucoside showed only one-step transition from semi-crystal to lamellar liquid crystal phase. In contrast, the gel phase of β-stearyl glucoside showed several distinct transition states prior to lamellar liquid crystal phase. Here the underlying reason for the observed β-stearyl glucoside polymorphism possibly involved strong intermolecular interaction originating from the combination of interlayer H-bonding and intralayer van der Waals forces.
Synthesis, surface activities and antimicrobial properties of n-alkyl - glucosides and maltosides
Abdel Salam,El Sawady
, p. 127 - 142 (2007/10/03)
THIS WORK was designed to synthesize n-alkyl α-D- glucopyranosides and α-D-maltopyranosides with alkyl chains having from 8 to 18 carbon atoms in acid catalyst under different conditions. Stearyl alcohol was reacted with glucose and the parameters affecting the yield of stearyl glucoside were tested in an attempt to optimize the reaction conditions leading to maximum glucoside production, e.g. effect of temperature, time, solvent and type of acid catalyst. A large group of fatty glucosides and maltosides were prepared and their surface properties were evaluated such as surface tension (γ), interfacial tension (γI), critical micelle concentration (CMC), occupation area of molecule (A), lime soap dispersion (LSD), foaming, wetting, emulsification, dishwashing powers and the efficiency of these surfactants to be used as foam boosters. Furthermore, the antimicrobial activities of these compounds were also evaluated.
Thermotropic and lyotropic properties of long chain alkyl glycopyranosidesPart I: Monosaccharide headgroups
Vill,Von Minden,Koch,Seydel,Brandenburg
, p. 75 - 91 (2007/10/03)
A systematic structure variation of a classical amphiphile (dodecyl-β-D-glucopyranoside) is performed, demonstrating the influence of anomeric linkage, configuration, ring size and flexibility as well as electric charges on the mesophase behaviour. In addition, we have investigated the thermotropic and lyotropic properties of some long chain alkyl glycosides with monosaccharide headgroups. The thermotropism was measured with polarizing microscopy and differential scanning calorimetry, and additionally the lyotropism with FTIR spectroscopy and X-ray diffraction. Copyright (C) 2000 Elsevier Science Ireland Ltd.
