Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution |
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Authors: | Veljko Krstonoši? Ljubica Doki? Jadranka Milanovi? |
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Affiliation: | 1. Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;2. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia |
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Abstract: | Octenyl succinate (OSA) modified starches are used, as emulsifiers and stabilizers, in many food, cosmetics and pharmaceutical products. The aim of this study was to determine critical micellar concentration (CMC) of two different octenyl succinate modified waxy corn starches at 25 °C, and to examine possibility of their interactions with xanthan gum in aqueous solution. The CMC was determined by viscometry, conductometry, surface tension and dye solubilization. The CMC values for two OSA starches (OS1 and OS2) varied from 0.050 to 0.088 g/100 cm3 and from 0.041 to 0.081 g/100 cm3 respectively, depending on applied technique. The same techniques were used for investigation of the interactions between OSA starch and xanthan gum. The addition of xanthan gum decreases the specific viscosity and increases surface tension and the CMC values compared to the single OSA starch solutions. |
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Keywords: | OSA starch Critical micellar concentration Xanthan gum Interaction |
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