摘要:
A series of new sugar-based nonionic surfactants have been synthesized and their lyotropic liquid crystalline properties characterized. When in contact with water, these surfactants formed a range of lyotropic liquid crystalline phases, including cubic, hexagonal, and lamellar, as well as a separate micellar phase. These are features that have promise for the crystallization of integral membrane proteins. (c) 2005 Elsevier Ltd. All rights reserved.