INTERACTIONS BETWEEN OCTYL-BETA-D-GLUCOSIDE AND ALPHA-AMINO-ACIDS OR SMALL PEPTIDES

The interactions between octyl-beta-D-glucoside and glycine in water h ave been investigated by surface tension, viscosity, and density measu rements. The results show that the alpha-amino acid causes an unexpect ed lowering of the critical micellar concentration of octyl-beta-D-glu coside. Such a finding has been interpreted in terms of dipole-dipole interactions between the hydrophilic site of the surfactant and the pe ptidic cosolutes. From three to seven amino acid molecules have been e stimated to be coordinated with each glucoside unity in the micellar s tate. The research has been extended to glycine oligopeptides and L-ly sine. The latter compound has effects similar to those observed with g lycine whereas diglycine and triglycine show weaker effects on the mic ellization process.