Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier

被引：28

作者：

Banipal, Tarlok S. ^{[1
]}

Kaur, Harjinder ^{[1
]}

Kaur, Amanpreet ^{[1
]}

Banipal, Parampaul K. ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Chem, Amritsar 143005, Punjab, India

来源：

FOOD CHEMISTRY | 2016年 / 190卷

关键词：

Surfactants; Conductivity; Surface tension; Disodium tartarate; Trisodium citrate; Emulsifier; THERMODYNAMIC PROPERTIES; IONIC SURFACTANTS; POTENTIAL FOOD; MICELLIZATION; BINDING; AGGREGATION; BEHAVIOR; TENSION; ACID;

D O I：

10.1016/j.foodchem.2015.05.130

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Citrate and tartarate based food preservatives can be used to enhance the emulsifying properties of sodium dodecylsulfate (SDS) based micellar system and thus making it appropriate for food applications. Exploration of interactions between the two species is the key constraint for execution of such ideas. In this work various micellar and thermodynamic parameters of SDS like critical micellar concentration (CMC), standard Gibbs free energy of micellization (Delta G(mic.)(0)) etc. have been calculated in different concentrations of disodium tartarate (DST) and trisodium citrate (TSC) in the temperature range (288.15-318.15)K from the conductivity and surface tension measurements. The parameters obtained from these studies reveal the competitive nature of both the additives with SDS for available positions at the air/water interface. TSC is found to be more effective additive in order to make SDS micellar system better for its potential applications as food emulsifier. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：599 / 606

页数：8

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