Chapter 8 Liposarcosine-Based Polymerizable and Polymeric Surfactants Bernard Gallot
Downloaded by RUTGERS UNIV on December 8, 2016 | http://pubs.acs.org Publication Date: December 26, 1991 | doi: 10.1021/bk-1991-0448.ch008
Laboratoire des Materiaux Organiques, Centre National de la Recherche Scientifique, B.P. 24, 69390 Vernaison, France
Polymerizable liposarcosine surfactants have been synthesized from aliphatic a,ω-diamines by fixing a polymerizable group at one end and a sarcosine chain with various degrees of polymerization at the other. Then polymerizable liposarcosine have been transformed into comb copolymers by radical homopolymerization or radical copolymerization with long aliphatic chain alkyl acrylamides to obtain polymeric surfactants with a large range of hydrophilic lipophilic balance. Polymerizable and polymeric surfactants exhibit both lyotropic and emulsifying properties which have been analyzed. Amphiphilic lipopeptides H - ( C H 2 ) n - N H - ( A A ) p formed by a hydrophobic paraffinic chain containing from 12 to 18 carbon atoms and a hydrophilic peptidic chain in which the repeating unit (AA) is one of the following amino acids: sarcosine, serine, lysine, glutamic acid, hydroxyethylglutamine and hydroxy propylglutamine exhibit both lyotropic (1-3) and emulsifying properties (4-6). In order to fix the structure of such mesophases and emulsions it is interesting to prepare them with polymerizable surfactants that can be postpolymerized. A good method to obtain at first polymerizable surfactants and then polymeric surfactants consists in replacing the terminal methyl group of the paraffinic chain of the lipopeptides by a polymerizable group. Before undertaking the synthesis of polymerizable surfactants three parameters have to be determined: the nature 0097-6156/91/0448-0103$06.00/0 © 1991 American Chemical Society
El-Nokaly and Cornell; Microemulsions and Emulsions in Foods ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
MICROEMULSIONS AND EMULSIONS IN FOODS
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of the amino acid, the length of the hydrophobic chain and the nature of the polymerizable group. Our choice is based on the ability of different polymerizable groups to be easily polymerized and on the knowledge
