Study on the microstructure and rheological property of fish oil lyotropic liquid crystal

• Published in: Colloids and surfaces. A, Physicochemical and engineering aspects Vol. 385; no. 1; pp. 47 - 54
• Main Authors: Zheng, Minying, Wang, Zhengwu, Liu, Feng, Mi, Qin, Wu, Jinhong
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 20.07.2011
• Subjects: colloids; Fish; Fish oil; fish oils; heat; Heating; Hexagonal phase; Liquid crystals; Lyotropic liquid crystal; microscopy; Microstructure; oleic acid; Optical microscopy; phase transition; Phases; Rheological properties; Rheological property; temperature; viscoelasticity; X-radiation; Rheological property; Microstructure; Fish oil; Lyotropic liquid crystal
• ISSN: 0927-7757; 1873-4359
• DOI: 10.1016/j.colsurfa.2011.05.040

[Display omitted] ► We prepared fish oil lytropic liquid crystals using Tween80, ethyl oleate and water. ► We further divide the lytropic liquid crystals region into lamellar phase and hexagonal phase by polarized optical microscopy and small angle X-ray scattering. ► Finally, we analyze the dynamic viscoelasticity of the liquid crystal samples. The lamellar phase is gel-like fluid and the hexagonal phase has viscoelastic behavior. Fish oil lyotropic liquid crystal was prepared by Tween80, ethyl oleate and water. The microstructure and dynamic rheological properties of different liquid crystal phases and the phase diagrams were observed, with the aid of polarizing optical microscopy, small angle X-ray scattering (SAXS) and rheological techniques. Results showed that the lamellar phases with various repeat spacing ( d) and hexagonal phases occurred in different compositions. Temperature affected the microstructure of lamellar phase and heating made the lamellar phase change to hexagonal phase. Rheological study proved the fish oil lamellar lyotropic liquid crystals to be gel-like fluid and hexagonal phases to have viscoelastic behavior.