Aggregation phenomena in a lecithin-based gel: Transient networks and diffusional dynamics

The diffusional properties in the cyclohexane/lecithin/water gel are investigated by means of quasielastic neutron scattering and depolarized light scattering. Also the pure organic solvent and sol phases of different compositions are investigated for a comparison. It is found that both translational and rotational diffusion of water and lecithin are strongly correlated, and become faster in the gel phase. This does not fit the current point of view, where the rheological properties of the system are supposed to result from the entanglement of giant linear micelles which grow up under addition of water. As a further investigation, the aggregative phenomena occurring in the system at the sol-gel transition are observed by means of a calorimeter tao. Also in this case, the interpretation of the experimental data in terms of the growth of linear giant aggregates leads to some inconsistencies. It is suggested that the macroscopic shear viscosity behavior can be thought of as originated by a transient network determined by cooperative intermicellar interactions, where the role played by water is not as simple as assumed up to now. [S1063-651X(99)03401-7].