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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 7
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Original Articles

Effect of temperature on the organized self-assembly of SDS/β-Cyclodextrin aqueous solution by dielectric relaxation behavior

Zhou YawenSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaView further author information
,
Wang ShanSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaView further author information
,
Lv MengdieSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaView further author information
,
Xu BaocaiSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaCorrespondence[email protected]
View further author information
,
Han FuSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaView further author information
&
Zhao LiSchool of Food Science and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology and Business University, Beijing Technology and Business University, Beijing, P. R. ChinaView further author information
Pages 1056-1059 | Received 14 Jul 2017, Accepted 17 Sep 2017, Published online: 20 Oct 2017
 
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ABSTRACT

The temperature dependence of microstructures of SDS/β-cyclodextrin aqueous solution was investigated by impedance analyzer at the temperature range of 15°C to 55°C. The dielectric relaxation behaviors were observed from 15°C to 35°C, which was attributed to the Maxwell-Wagner interfacial polarization. The microstructure transition of the SDS/β-cyclodextrin aqueous solution from micro-tube to vesicle and then to monomer with increasing temperature was confirmed by conjointly analyzing dielectric parameters, confocal laser scanning microscopy, and infrared spectra. Furthermore, the dielectric analysis was proved to be useful to study surfactant-based organized self-assembly.

GRAPHICAL ABSTRACT

Additional information

Funding

This work was funded by the National Key R&D Program of China (No 2017YFB0308701), the National Natural Science Foundation of China (Nos. 21203005, 21676003), the Science and Technology Program Key Project of Beijing Municipal Commission of Education (KZ201510011010), and the transformation of scientific and technological achievements-promotion plan project (TJSHG201510011020).

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