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Nanoscale double emulsions stabilized by single-component block copolypeptides

Author

Listed:
  • Jarrod A. Hanson

    (Bioengineering Department,)

  • Connie B. Chang

    (Department of Chemistry and Biochemistry,)

  • Sara M. Graves

    (Department of Chemistry and Biochemistry,)

  • Zhibo Li

    (Bioengineering Department,)

  • Thomas G. Mason

    (Department of Chemistry and Biochemistry,
    and
    California NanoSystems Institute, University of California, Los Angeles, California 90095, USA)

  • Timothy J. Deming

    (Bioengineering Department,
    Department of Chemistry and Biochemistry,
    California NanoSystems Institute, University of California, Los Angeles, California 90095, USA)

Abstract

A little emulsion: the WOW factor Small water droplets within larger oil droplets that are themselves distributed in an aqueous phase are a type of double emulsion. Though they offer certain advantages over water-in-oil emulsions, water-in-oil-in-water (WOW) emulsions are difficult to prepare and tend to be unstable, requiring complex techniques or surfactant mixtures. A multi-department team from the University of California, Los Angeles, has now developed a method of preparing double emulsions that are stable for months using amphiphilic diblock copolypeptides in which the control of H-bond presentation in polypeptide segments acts as a stabilizing factor. The method can even generate robust double nanoemulsions — not possible with established methodologies — that could be useful in cosmetics, food and drug delivery.

Suggested Citation

  • Jarrod A. Hanson & Connie B. Chang & Sara M. Graves & Zhibo Li & Thomas G. Mason & Timothy J. Deming, 2008. "Nanoscale double emulsions stabilized by single-component block copolypeptides," Nature, Nature, vol. 455(7209), pages 85-88, September.
  • Handle: RePEc:nat:nature:v:455:y:2008:i:7209:d:10.1038_nature07197
    DOI: 10.1038/nature07197
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