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Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part 1. Surface tension measurements

Lundqvist, Henrik LU ; Eliasson, Ann-Charlotte LU and Olofsson, Gerd LU (2002) In Carbohydrate Polymers 49(1). p.43-55
Abstract
Surface tension measurements were used to characterise the binding of the cationic surfactant hexadecyltrimethylammonium bromide, CTAB, to three starch polysaccharides, amylose from potato, amylopectin from potato and amylopectin from barley. Surface tension measurements were used according to the axisymmetric drop shape analysis. ADSA, to determine the concentration of free CTAB monomers during consecutive addition of CTAB to the polysaccharide solutions, The interaction between the starch polysaccharides and CTAB was studied at three starch concentrations. 0.1, 0.25 and 0.5% (w/w). Binding isotherms were derived from the concentration of free CTAB and the type of binding was determined with Scatchard plots. The binding capacities of CTAB... (More)
Surface tension measurements were used to characterise the binding of the cationic surfactant hexadecyltrimethylammonium bromide, CTAB, to three starch polysaccharides, amylose from potato, amylopectin from potato and amylopectin from barley. Surface tension measurements were used according to the axisymmetric drop shape analysis. ADSA, to determine the concentration of free CTAB monomers during consecutive addition of CTAB to the polysaccharide solutions, The interaction between the starch polysaccharides and CTAB was studied at three starch concentrations. 0.1, 0.25 and 0.5% (w/w). Binding isotherms were derived from the concentration of free CTAB and the type of binding was determined with Scatchard plots. The binding capacities of CTAB correlated linearly with the polysaccharide concentration but were independent of the type of starch polysaccharide. All three starch polysaccharides were able to bind 33 mmol CTAB per mole glucose units. The binding of CTAB to amylose was cooperative while the binding of CTAB to amylopectin was of Langmuir type. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
surfactant and surface tension, amylose, amylopectin
in
Carbohydrate Polymers
volume
49
issue
1
pages
43 - 55
publisher
Elsevier
external identifiers
  • wos:000174783600005
  • scopus:0036643169
ISSN
0144-8617
DOI
10.1016/S0144-8617(01)00299-5
language
English
LU publication?
yes
id
05ec1093-f937-4f80-a393-44e0416dc450 (old id 340921)
date added to LUP
2007-11-23 11:24:41
date last changed
2017-05-14 03:24:29
@article{05ec1093-f937-4f80-a393-44e0416dc450,
  abstract     = {Surface tension measurements were used to characterise the binding of the cationic surfactant hexadecyltrimethylammonium bromide, CTAB, to three starch polysaccharides, amylose from potato, amylopectin from potato and amylopectin from barley. Surface tension measurements were used according to the axisymmetric drop shape analysis. ADSA, to determine the concentration of free CTAB monomers during consecutive addition of CTAB to the polysaccharide solutions, The interaction between the starch polysaccharides and CTAB was studied at three starch concentrations. 0.1, 0.25 and 0.5% (w/w). Binding isotherms were derived from the concentration of free CTAB and the type of binding was determined with Scatchard plots. The binding capacities of CTAB correlated linearly with the polysaccharide concentration but were independent of the type of starch polysaccharide. All three starch polysaccharides were able to bind 33 mmol CTAB per mole glucose units. The binding of CTAB to amylose was cooperative while the binding of CTAB to amylopectin was of Langmuir type.},
  author       = {Lundqvist, Henrik and Eliasson, Ann-Charlotte and Olofsson, Gerd},
  issn         = {0144-8617},
  keyword      = {surfactant and surface tension,amylose,amylopectin},
  language     = {eng},
  number       = {1},
  pages        = {43--55},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part 1. Surface tension measurements},
  url          = {http://dx.doi.org/10.1016/S0144-8617(01)00299-5},
  volume       = {49},
  year         = {2002},
}