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| Influencing factors of water dispersion of hydroxy fatty acid |
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| DOI： |
| KeyWord:hydroxy fatty acid water dispersion cationic headgroup aleuritic acid temperature hydroxyl position |
| FundProject:中央级公益性科研院所基本科研业务费专项资助(CAFYBB2017MA012， CAFYBB2018SY024) |
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| Abstract: |
| With studying the water dispersion of hydroxy fatty acid as the aim, the effects of hydroxy position, types of cationic headgroup, molar ratio of cationic headgroup and hydroxy fatty acid, temperature on the water dispersion of hydroxy fatty acid were studied. The results showed that the hydroxy fatty acid with one hydroxyl on the middle site of fatty acid chain was prone to assemble than the hydroxy fatty acid with one hydroxyl on the end site of fatty acid chain. The hydroxy fatty acid with hydroxyls on the middle and end site of fatty acid chain could further strengthen the interaction between hydroxy fatty acid and promote their aggregation resulting a smaller partical size than single hydroxy fatty acid. Thirteen types of cationic headgroups were selected to combine with the same hydroxy fatty acid aleuritic acid and dispersed in water. It was found that the four cationic headgroups with primary amine (ethanolamine, L-lysine, 3-amino-propanediol and 6-amino-1-hexanol) were suitable to combine with hydroxy fatty acid to fabricate aggregate with smaller size, because their ionic volumes were similar to that of aleuritic acid. Temperature could change the assembly state of hydroxy fatty acid, and then affect the dispersion of hydroxy fatty acid. Increasing the number of cationic head groups did not change the dispersion state of hydroxy fatty acids effectively. |
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