Study of the complex formation between sodium dodecyl sulphate and gelatin

In this paper, sodium dodecyl sulphate (SDS) and gelatin interactions in aqueous solution have been studied at room temperature (298 K) using a wide variety of physico-chemical methods. Binding isotherms (SSE) of surfactant onto protein have been correlated to surface tension measurements. Results of turbidity and concluctometric measurements are presented in order to better understand bulk behaviour of such system. Finally, isothermal titration calorimetry (ITC) allows some interpretations about the thermodynamic steps of the interaction. This study provides information about optimal ionic ratio of SDS/gelatin complexes in order to apply them for the formation of capsules using the coacervation process, for example. (c) 2008 Elsevier B.V. All rights reserved.