Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study.
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 degrees 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, approximately 1-1.6 mM SDS, and approximately 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.
Wangsakan
Apiradee
A
Biopolymers and Colloids Research Group, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
Chinachoti
Pavinee
P
McClements
David J
DJ
D002152:Calorimetry, Differential Scanning; D011134:Polysaccharides / Q000737:chemistry*; D012212:Rheology; D013500:Surface Tension; D013501:Surface-Active Agents / Q000737:chemistry*
D011134:Polysaccharides; D013501:Surface-Active Agents; C008315:maltodextrin