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Effect of Surfactant Type on Surfactant−Maltodextrin Interactions:  Isothermal Titration Calorimetry, Surface Tensiometry, and Ultrasonic Velocimetry Study
Langmuir (2004)
  • Apiradee Wangsakan
  • Pavinee Chinachoti
  • D. Julian McClements, University of Massachusetts - Amherst
Abstract

Isothermal titration calorimetry (ITC), surface tensiometry, and ultrasonic velocimetry were used to characterize surfactant−maltodextrin interactions in buffer solutions (pH 7.0, 10 mM NaCl, 20 mM Trizma base, 30.0 °C). Experiments were carried out using three surfactants with similar nonpolar tail groups (C12) but different charged headgroups:  anionic (sodium dodecyl sulfate, SDS), cationic (dodecyl trimethylammonium bromide, DTAB), and nonionic (polyoxyethylene 23 lauryl ether, Brij35). All three surfactants bound to maltodextrin, with the binding characteristics depending on whether the surfactant headgroup was ionic or nonionic. The amounts of surfactant bound to 0.5% w/v maltodextrin (DE 5) at saturation were <0.3 mM Brij35, 1−1.6 mM SDS, and 1.5 mM DTAB. ITC measurements indicated that surfactant binding to maltodextrin was exothermic. Surface tension measurements indicated that the DTAB−maltodextrin complex was more surface active than DTAB alone but that SDS− and Brij35−maltodextrin complexes were less surface active than the surfactants alone.

Disciplines
Publication Date
2004
Publisher Statement
DOI: 10.1021/la0361619
Citation Information
Apiradee Wangsakan, Pavinee Chinachoti and D. Julian McClements. "Effect of Surfactant Type on Surfactant−Maltodextrin Interactions:  Isothermal Titration Calorimetry, Surface Tensiometry, and Ultrasonic Velocimetry Study" Langmuir Vol. 20 Iss. 10 (2004)
Available at: http://works.bepress.com/djulian_mcclements/181/