Interaction of Tyrosine Analogues with Quaternary Ammonium Head Groups at the Micelle/Water Interface and Contrasting Effect of Molecular Folding on the Hydrophobic Outcome and End-Cap Geometry

Interfacial Composition of Surfactant Aggregates in the Presence of Fragrance: A Chemical Trapping Study

In recent years, there has been increasing interest in daily-use chemical products providing a pleasant scent. The added fragrance molecules may induce microstructural transitions of surfactant aggregates, which further affect the physical and chemical properties of the products. Here, the effects of four types of aromatic alcohols (cinnamyl alcohol, phenyl ethanol, phenyl methanol and anisyl alcohol) on cetyltrimethylammonium bromide (CTAB)/KBr aggregates were studied. The combined results from rheology, dynamic light scattering, and transmission electron microscopy measurements showed that cinnamyl alcohol induced significant micellar growth, while increases in micellar growth were less obvious for the other aromatic alcohols. The changes in the interfacial molarities of water, aromatic alcohol, and bromide ions during such transitions were studied using the chemical trapping method. Transitions resulting from added cinnamyl alcohol were accompanied by significant declines in interfacial water and bromide ion molarities, and a rise in interfacial alcohol molarity. The marked decrease in interfacial water molarity was not observed in previous studies of the octanol induced formation of wormlike micelles and vesicles, indicating that a different mechanism was presented in the current system. Nuclear magnetic resonance investigation showed that π–π stacking between cinnamyl alcohols, but not cation–π interactions between alcohols and CTAB headgroups, facilitated the tight packing of alcohol molecules in CTAB aggregates and the repulsion of water from the interfacial region. The current study may provide a theoretical basis for the morphological regulation of surfactant aggregates in the presence of additives.

Unfolding of Tryptophanoctyl Ester and Elastic Deformation of Host Micelles via RR'3 N+ ⋅⋅⋅π Interaction: Conceivable Relevance to Wrapping Process of Receptor Mediated Endocytosis

The interfacial properties of the mixed amphiphiles are modified by a stronger cation-π interaction between the quaternary ammonium head group of CTAB and the π-face of TROE, compared to the tyrosine analogue (TYOE). This eventually triggers a morphology transition through elastic deformation of the spherical micelles of CTAB to cylindrical/wormlike micelles. The unfolding of TROE and the molecular interactions in the nanoenvironment have been recognized by NMR spectroscopy and the physical characteristics of the entangled wormlike micelles are investigated by high resolution transmission electron microscopy (HRTEM), whereas the complex fluidic feature is examined by dynamic rheological measurements. Morphology tuning of the soft nanoaggregates of zwitterionic dodecylphosphocholine by the tryptophan analogue via choline-π interaction has unique biological consequences and we consider the significance of such interactions in facilitating endocytosis of a virion/nano particle(NP) in terms of a quantitative model. The implication in future research on drug development strategies is discussed.

Composition, source, and influencing factors of white spots formation in soybean paste

White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine in combination form. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 instead of the microbial metabolism and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promoting the aggregation of the tyrosine precipitation. Field emission scanning electron microscope analysis showed that tyrosine would accumulate around the soybean protein particles and treatment at 120 °C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80 °C was the current practically applicable method to control the formation of white spots in soybean paste. PRACTICAL APPLICATION: This study developed a new idea to understand the composition and formation of white spots in soybean paste, which would provide guidance for prevention and control of white spots during the production of soybean paste for manufacturers and researchers.

The formation mechanism of ZnTPyP fibers fabricated by a surfactant-assisted method

Zn–N coordination and the sphere-to-rod transition of CTAB micelles contribute concertedly to the formation of ZnTPyP fibers.

Probing the Gelatin-Alkylammonium Salt Mixed Assemblies through Surface Tensiometry and Fluorimetry

The interactions, nature of the organization, and physicochemical properties of alkyltrimethylammonium bromide (C _nTAB, n = 12, 14, and 16)-gelatin mixed assemblies were investigated by UV-visible spectrometry, surface tensiometry, and fluorimetry techniques. The synergistic interaction between the surfactant and gelatin was established from the decrease in critical micellar concentration (cmc) and the increase in molecular parking area of surfactants with an increase in percentage of gelatin from 0 to 0.4%; for example, the cmc of C₁₆TAB decreased from 0.93 mM in water to 0.44 mM in the presence of 0.4% gelatin, whereas its A_min increased from 134.98 to 325.55 Ų. The fluorescence anisotropy data and polarity parameters of pyrene indicated the progressive change in the anisotropy and micropolarity of the mixed system media with gelatin percentage, respectively. The decrease in aggregation number with an increase in gelatin concentration can be attributed to the enhanced compatibility of surfactants with the bulk microenvironment. The maximum rigidity of the mixed system was also significant from the lifetime data of tyrosine. The formation of Menger micelles on gelatin segments was supported by surface tension and anisotropy data. The overall observations can be attributed to the formation of micelles via gelatin-surfactant aggregates; gelatin segments are localized within the microdomain of these aggregates.