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The Effect of pH on the Zeta Potential of Wheat and Potato Starch
Author(s) -
Marsh R. A.,
Waight S. G.
Publication year - 1982
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19820340502
Subject(s) - microelectrophoresis , starch , zeta potential , isoelectric point , potato starch , surface charge , chemistry , titration , modified starch , chromatography , aqueous solution , chemical engineering , electrophoresis , food science , biochemistry , organic chemistry , nanoparticle , engineering , enzyme
The 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.