| 초록 |
Soy lecithin self-assembles into reverse spherical micelles in oils. When the lecithin is mixed with salts like CaCl2, the reverse spherical micelles convert into reverse cylindrical micelles/filaments due to change of CPP (critical packing parameter). Ca2+ ion binds to the headgroup of lecithin, causing the tail area of lecithin to shrink. As length of the reverse cylindrical micelles increases, the viscosity of the solutions also increases. We created the oil gels using different types of edible oils with mixtures of lecithin and CaCl2 which are biocompatible and nontoxic. The properties of the oil gels were studied by steady-shear and dynamic rheology. |
