Rheological behaviour of starch(maize)in presence of surfactant medium

Abstract

This work studies rheological behaviour of maize starch. Starches are biodegradable and cheap in cost and have many applications like Paper making, Corrugated board adhesives, Clothing starch, Construction industry, Noodles, Sauces, Meat products etc. Effect of different parameters like starch concentration, surfactant concentration are considered for this study. The effect of cationic cetyltrimethyl ammonium bromide (CTAB) and anionic surfactant sodium dodecylbenzenesulfonate (SDBS) on the rheological behaviours of starch solution were investigated. It is observed that viscosity increases non linearly with increase in concentration. Initially it increases slowly and it reaches to maximum at 37 wt% of corn starch. For CTAB with the increasing concentration of the surfactant viscosity increases up to certain point and then starts decreasing sharply. For SDBS it is observed that, at very low surfactant concentrations, there is a small increase in viscosity and it reaches maximum further there is almost no change with increasing SDBS surfactant concentration. Zeta potential values of corn starch in the presence of different concentrations CTAB and SDBS were investigated.