Formation of complexes between alkyl polyglycosides and potato starch

The formation of complexes between soluble potato starch and three commercial alkyl polyglycosides has been studied by means of surface tension measurements at 37 °C. All surfactants assayed form complexes with starch, the quantity of bound surfactant being proportional to the amount of starch present in the solution. For all alkyl polyglycoside–starch systems tested, there is a direct proportional relationship between the bound and total surfactant concentrations, so that the formation of the surfactant–starch complex continues until the minimum surface tension is reached without detectable starch saturation prior to the occurrence of surfactant micelles. Binding isotherms and Scatchard plots support the idea that alkyl polyglycosides are bound to amylose by positive cooperative binding and to amylopectin by non-cooperative Langmuir-type binding.