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Abstract
The topological nature of the lamellar-hexagonal phase transition in lipids makes it a useful tool in the study of pore formation. This phase transition in lipid-water systems is sensitive to the addition of various solutes such as sucrose. In our study of lipid SOPE (1-stearoyl-2-oleoyl-sn-glycero-3-phosphoethanolamine), we find that equilibrium lamellar-hexagonal phase transition temperature decreases linearly with sucrose concentration. However, we find that the phase transition kinetics vary in a strikingly nonlinear fashion. The speed of the transition greatly slows with even small concentrations of sucrose and then plateaus as the concentration increases.
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