Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке:
https://open.uns.ac.rs/handle/123456789/16160
Назив: | Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution | Аутори: | Krstonošić, Veljko Dokić, Ljubica Fraj, Jadranka |
Кључне речи: | OSA starch;Critical micellar concentration;Xanthan gum;Interaction | Датум издавања: | 1-мај-2011 | Часопис: | Food Hydrocolloids | Сажетак: | 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. © 2010 Elsevier Ltd. | URI: | https://open.uns.ac.rs/handle/123456789/16160 | ISSN: | 0268005X | DOI: | 10.1016/j.foodhyd.2010.06.014 |
Налази се у колекцијама: | TF Publikacije/Publications |
Приказати целокупан запис ставки
SCOPUSTM
Навођења
63
проверено 10.05.2024.
Преглед/и станица
38
Протекла недеља
9
9
Протекли месец
0
0
проверено 10.05.2024.
Google ScholarTM
Проверите
Алт метрика
Ставке на DSpace-у су заштићене ауторским правима, са свим правима задржаним, осим ако није другачије назначено.