Influence of the surfactant degree of oligomerization on the formation of cyclodextrin: surfactant inclusion complexes

The surfactant degree of oligomerization affects the inclusion complex formation. [Display omitted] Supramolecular complexation is an attractive strategy to modulate the performance of surfactants, e.g., by host-guest interactions. Here, we investigate the interaction of single-chained, di-, tri-, and tetrameric cationic surfactants with cyclodextrins by conductivity and 1H NMR measurements, exploring the effect of increasing the number of the surfactant hydrophobic tails on the stability of cyclodextrin:surfactant inclusion complexes. The stoichiometry and the binding equilibrium constants of the different inclusion complexes were elucidated. Under the working conditions, the number of hydrophobic chains was found not to affect stoichiometry and 1:1 inclusion complexes were formed for all the surfactants investigated. The stability of the host-guest complexes decreases from single-chained to dimeric (“gemini”) surfactants, the binding following a non-cooperative mechanism. This result may be rationalized by taking into account steric constraints and electrostatic effects as well as the need to overcome the hydrophobic interactions between the chains of the same surfactant molecule. However, a further increase in the number of hydrophobic tails, from two to three to four, results in an increase in the equilibrium binding constant, K1. In this case, an increment in the number of chains capable of interaction with the cyclodextrin molecules seems to be the main factor responsible for the increase in K1. ROESY spectra show the coexistence of different types of 1:1 host-guest complexes for tri- and tetrameric surfactants.