Thermotropic and Lyotropic Phase Behavior of Glycolipids

Abstract

Alkylated sugars show thermotropic and lyotropic phase behavior due to amphiphilic character that leads to microphase separation. Various alkyl glycosides were prepared to allow for systematic strcture-property-analyses. Monosaccharides give only smectic A phases and the clearing temperature is a simple function of the intramolecular contrast in polarity and geometrical form. Di- and oligosaccharides can show polymorphism: smectic A and columnar phases as well as bicontinous mesophases. These bicontinous phases are predominatimtg in "banana-shaped" glycosides.