title: Temperature effect on the complex formation between Pluronic F127 and starch.
abstract: In this study a systematic investigation of the temperature effect on the interactions between Pluronic F127 and hydroxypropylated oxidised potato starch by surface tension titrations and quartz crystal microbalance (QCM) analysis is presented. The binary mixture examined was subjected to 20°C and 30°C and the results indicated no presence of binary complexes at the lower temperature. However, at elevated temperature, an ability for inclusion complex formation was detected by the here used independent techniques. The formed inclusion complexes at 30°C are presumably a product of hydrophobic interaction between Pluronic F127 and starch, where starch acts as a host molecule and Pluronic F127 due to its increased hydrophobicity is the guest molecule in this complex.
authors.affiliation: Department of Engineering and Chemical Science, Karlstad University, Universitetsgatan 2, 65188 Karlstad, Sweden. Electronic address: yana.petkova@kau.se.
authors.forename: Yana
authors.initials: Y
authors.lastname: Petkova-Olsson
authors.affiliation: Attana AB, Björnnäsvägen 21, 11419 Stockholm, Sweden.
authors.forename: Samuel
authors.initials: S
authors.lastname: Altun
authors.affiliation: Department of Engineering and Chemical Science, Karlstad University, Universitetsgatan 2, 65188 Karlstad, Sweden.
authors.forename: Henrik
authors.initials: H
authors.lastname: Ullsten
authors.affiliation: Department of Engineering and Chemical Science, Karlstad University, Universitetsgatan 2, 65188 Karlstad, Sweden.
authors.forename: Lars
authors.initials: L
authors.lastname: Järnström
keywords: Inclusion complex; Pluronic F127; Quartz crystal microbalance; Starch