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Temperature Effect on the Complex Formation between Pluronic F127 and Starch

An article presenting a systematic investigation of the temperature effect on the interactions between Pluronic F127 and hydroxypropylated oxidised potato starch by surface tension titrations and quartz crystal microbalance (QCM) analysis.

Stockholm, March 10, 2016 – In a new paper published in Carbohydrate Polymers, a group at Karlstad University uses Attana´s QCM technology to study the interaction between starch and pluronic F127 to understand the effect of temperature on complex formation between the two polymers. Published in Carbohydrate Polymers by the group of Prof Järnström at Karlstad University, the article is titled, "Temperature effect on the complex formation between Pluronic F127 and starch", Petkova-Olsson et al.

The full article can be found here.

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Attana was founded in 2002 with the vision of in-vitro characterization of molecular interactions mimicking in-vivo conditions. Since then, Attana has developed proprietary label free biosensors for biochemical, crude, sera and cell-based assays. Attana’s products and research services are used by Big Pharma, biotech companies and academic institutions within the life sciences. Attana Movie