Binding of Sodium Dodecyl Sulfate with Linear and Branched Polyethyleneimines in Aqueous Solution at Different pH Values

• Published in: Langmuir Vol. 22; no. 4; pp. 1526 - 1533
• Main Authors: Wang, Hao, Wang, Yilin, Yan, Haike, Zhang, Jin, Thomas, Robert K
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 14.02.2006
• Subjects: Chemistry; Exact sciences and technology; General and physical chemistry; Binding; Enthalpy; Conductivity; Hydrophobic interaction; Surfactant polymer; Polymer; Microcalorimetry; Ionic surfactant; Complexes; Lauryl sulfate; Aggregation; Anionic surfactant; Electrostatic attraction; Polycation; Sodium sulfate; Turbidity; pH; Affinity; Aqueous solution; Thermodynamic properties; Aggregate; Electrostatics; Neutralization
• ISSN: 0743-7463; 1520-5827
• DOI: 10.1021/la051988j

Isothermal titration microcalorimetry (ITC), conductivity, and turbidity measurements have been carried out to study the interaction of sodium dodecyl sulfate (SDS) with polyethyleneimines (PEI) including linear PEI and branched PEI at different pH values of 3, 7, and 10. In all cases, the polymers show a remarkable affinity toward SDS. At pH 3, the polymer PEI is a strong polycation, and the binding is dominated by electrostatic 1:1 charge neutralization with the anionic surfactant. At pH 7, the electrostatic attraction between SDS and PEI is weak, and the hydrophobic interaction becomes stronger. At the natural pH of 10, PEI is essentially nonionic and binds SDS in the form of polymer-bound surfactant aggregates. The charge neutralization concentration (C1) of SDS for the PEI−SDS complex can be derived from the curves of variation of the enthalpy, conductivity, and turbidity with SDS concentration. There is good agreement between the results from the three methods and all show a decrease with increasing pH. The total interaction enthalpies (ΔH total) of PEI with SDS are obtained from the observed enthalpy curves and the difference enthalpy (ΔH*) between the total enthalpy of branched PEI with SDS, and the total enthalpy of linear PEI with SDS can be derived from the obtained ΔH total. The difference ΔH* increases dramatically as pH increases, which indicates that the interactions are different for linear PEI and branched PEI at high pH values. A schematic map of the different states of aggregation is presented.