Worm-like micelles and vesicles formed by alkyl-oligo(ethylene glycol)-glycoside carbohydrate surfactants: The effect of precisely tuned amphiphilicity on aggregate packing.

Carbohydrates are appealing non-ionic surfactant head-groups as they are naturally abundant, generally biocompatible and biodegradable, and readily functionalized. Recent work has produced a promising molecular candidate for the formation of viscoelastic worm-like micellar solutions: a tri(ethylene glycol)-linked oleyl-ß-D-glucoside surfactant (GlcC18:1) exhibited near ideal Maxwell behavior at low concentrations (2.9 wt%) without additives at room temperature. Here, fourteen surfactants have been synthesized with structural variations based around GlcC18:1. Each contain an oligo(ethylene glycol) linker of varying length (2, 3, 4, 6 EO units) between a carbohydrate head-group (glucose, galactose, mannose, maltose, lactose, cellobiose) and a cis-unsaturated alkyl tail-group (oleyl, linoleyl, erucyl). The aqueous adsorption kinetics and self-assembly of these surfactants was explored using tensiometry and small-angle neutron scattering (SANS), respectively. With SANS we observed the formation of worm-like micelles for four surfactants, and vesicles for two surfactants which exhibited behavior similar to insoluble lipids. We also observed temperature-induced micellar elongation due to dehydration of the oligo(ethylene glycol) linker, resulting in a further three surfactants forming worm-like micelles at 50 °C. Worm-like micellar fluids were further characterized using rheology to reveal two surfactants with vastly superior viscoelastic properties compared to GlcC18:1, with >2 orders of magnitude increase in viscosity and >3 orders of magnitude increase in stress relaxation time. These results provide insight into structure-function relationships for non-ionic surfactants and demonstrate a class of designed amphiphiles with a special propensity for forming viscoelastic worm-like micellar solutions at low concentrations.

Rich liquid crystal phase behavior of novel alkyl-tri(ethylene glycol)-glucoside carbohydrate surfactants.

Carbohydrates are appealing non-ionic surfactant head-groups as they are naturally abundant, generally biocompatible and biodegradable, and readily functionalized. Herein, we explore the phase behavior of seven novel carbohydrate-based surfactants (CBS) containing a tri-ethylene glycol (TEG) linker between a glucose head-group and alkyl tail-group, with linear saturated (C8-18) and cis-unsaturated (C18:1) alkyl chains. At high aqueous concentrations, these glycolipid-like surfactants transition into a variety of lyotropic liquid crystalline phases following an expected concentration phase sequence: hexagonal (H1) → bicontinuous cubic (V1) → lamellar (Lα). Using polarizing light microscopy (PLM), a binary (surfactant-water) phase diagram for each surfactant was constructed across a temperature range (25-80 °C) revealing thermotropic behavior and a broadening of liquid crystal phase regions with increasing alkyl chain length. There was also a significant difference between saturated and unsaturated alkyl chains, due to the cis-unsaturated 'statistical bend' lowering the melting point. Small-angle X-ray scattering (SAXS) measurements were performed to characterize the liquid crystal phases, identifying highly-ordered p6m,Ia3d, and Lα crystallographic space-groups with up to 7 resolved Bragg peaks, likely due to the highly anisometric nature of the TEG-linked surfactants. The phases were shown to be more numerous and exhibited greater thermal-stability compared to well-characterized alkyl glucoside surfactants lacking an oligoethylene spacer in the literature. Finally, the characteristic dimensions of each phase were determined to enable visualization of the internal microstructures, providing insight into the impact of molecular shape and the distribution of hydro-philicity/phobicity on the formation and stability of liquid crystalline mesophases.