A thermodynamic molecular model is presented by analyzing three effects related to the formation of reverse micelles system comprehensively i.e. low interfacial tension effect, interfacial bending effect, mixing entropy effect, based on thermodynamic analysis on the stability of reverse micelles system. The predicted changes in water content of reverse micelles system with the variation of inorganic salt type and concentration, surfactant concentration and consurfactant content are in accordance with the experimental law obtained quantitatively. The model can also predict electrostatic potential value on the inside surface of the reverse micelles system and surfactant dissociation degree.

Key words: EXTRACTION, PROTEIN, SURFACTANTS