Temperature effect on the complex formation between Pluronic F127 and starch.

Area of Science:

• Polymer Science
• Materials Science
• Physical Chemistry

Background:

• Pluronic F127 is a non-ionic surfactant with thermosensitive properties.
• Hydroxypropylated oxidised potato starch is a modified polysaccharide with potential gelling capabilities.
• Understanding polymer-surfactant interactions is crucial for developing advanced materials.

Purpose of the Study:

• To investigate the effect of temperature on the interaction between Pluronic F127 and hydroxypropylated oxidised potato starch.
• To determine the formation and characteristics of potential inclusion complexes.
• To elucidate the role of hydrophobic interactions in complex formation.

Main Methods:

• Surface tension titrations were employed to measure interfacial properties.
• Quartz Crystal Microbalance (QCM) analysis was used to study adsorption and complex formation at interfaces.
• Experiments were conducted at two distinct temperatures: 20°C and 30°C.

Main Results:

• No binary complex formation was observed between Pluronic F127 and the starch derivative at 20°C.
• At an elevated temperature of 30°C, the formation of inclusion complexes was detected by both surface tension and QCM analyses.
• The results suggest that increased hydrophobicity at higher temperatures drives the complexation.

Conclusions:

• Temperature significantly affects the interaction between Pluronic F127 and hydroxypropylated oxidised potato starch.
• Inclusion complex formation occurs at 30°C, driven by hydrophobic interactions.
• Starch acts as the host molecule, encapsulating the more hydrophobic Pluronic F127 (guest molecule) at elevated temperatures.