engleski

Direct potentiometry study of amylose and cetylpyridinium chloride interaction

Starch consists of two polymer molecules ; linear amylose and branched amylopectin. Pure or hydrated amylose forms a duble helix crystal with a hydrophilic outside surface and a hydrophobic inner cavity. The inner cavity is suitable for forming the inclusion complex with various hydrophobic ligands such as iodine, alcohol, fatty acids and surfactants.Surfactants, like cetylpyridinium chloride (CPC), are surface active agents. They consist of two parts, a hydrophilic head group, and a hydrophobic tail. In food processing, surfactants are used as emulsifiers and form the starch-surfactant inclusion complex. This interaction has an effect on the swelling and pasting properties of starch and the characteristics of the resulting starch pastes. Physical properties of amylose-surfactant inclusion complex have provided valuable insights into the functionality of surfactants in starch- containing food systems. Techniques, such as x- ray diffraction, differential scanning calorimetry, nuclear magnetic resonance and others, are very useful but expensive and time- consuming. The aim of this work was to study the formation of amylose-CPC complex in aqueous media, using simple surfactant electrode and direct potentiometric methodology. Parameters, such as the change of slope, linear region and critical micellar concentration were observed. Additionally, the interaction was observed by infrared spectroscopy.

amylose ; inclusion complex ; surfactant ; cetylpyridinium chloride

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