The Effect of pH on the Zeta Potential of Wheat and Potato Starch

Starch/Staerke - Tập 34 Số 5 - Trang 149-152 - 1982
Roy Marsh1, S. G. Waight1
1High Wycombe

Tóm tắt

AbstractThe facility with which starch is dispersed in aqueous media and the interactions of starch with other components are functions of the surface properties of starch granules. The zeta potentials of wheat and potato starch granules have been measured in the pH range 2 – 10 by microelectrophoresis. Removal of components from the surface of granules using appropriate reagents has enabled us to identify the contributions of the charged groups present on te surface of the granules. Results obtained from micropotentiometric titration of starch suspensions support the conclusions obtained from zeta potential measurements. At their isoelectric points, starch preparations flocculated, indicating that starch suspensions are charge‐stabilized.

Từ khóa


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Thông tin xuất bản

Starch/Staerke

Tập 34 Số 5

149-152

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