Temperature effect on the complex formation between Pluronic F127 and starch

Yana Petkova-Olsson; Samuel Altun; Henrik Ullsten; Lars Järnström

doi:10.1016/j.carbpol.2017.02.012

Temperature effect on the complex formation between Pluronic F127 and starch

Carbohydr Polym. 2017 Jun 15:166:264-270. doi: 10.1016/j.carbpol.2017.02.012. Epub 2017 Feb 3.

Authors

Yana Petkova-Olsson¹, Samuel Altun², Henrik Ullsten³, Lars Järnström³

Affiliations

¹ Department of Engineering and Chemical Science, Karlstad University, Universitetsgatan 2, 65188 Karlstad, Sweden. Electronic address: yana.petkova@kau.se.
² Attana AB, Björnnäsvägen 21, 11419 Stockholm, Sweden.
³ Department of Engineering and Chemical Science, Karlstad University, Universitetsgatan 2, 65188 Karlstad, Sweden.

PMID: 28385232
DOI: 10.1016/j.carbpol.2017.02.012

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.

Keywords: Inclusion complex; Pluronic F127; Quartz crystal microbalance; Starch.