Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures
| Autor: | Edmund T. Bergström, C. D. Hubbard, Timothy J. Foster, Ian T. Norton, Martin A. K. Williams, Leif Lundin, David M. Goodall, N. Lorén, A. H. Clark, A.-M. Hermansson‡ |
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| Rok vydání: | 2000 |
| Předmět: |
Chromatography
Ternary numeral system food.ingredient Aqueous solution Polymers and Plastics Chemistry Organic Chemistry engineering.material Maltodextrin Gelatin Separation process Inorganic Chemistry chemistry.chemical_compound food Rheology Chemical engineering Materials Chemistry engineering Biopolymer Phase diagram |
| Zdroj: | Macromolecules. 34:289-297 |
| ISSN: | 1520-5835 0024-9297 |
| DOI: | 10.1021/ma0013051 |
| Popis: | Mixtures of gelatin and maltodextrin in aqueous solution have been quenched to temperatures at which they are initially miscible but where gelatin ordering is initiated. In many cases phase separation was observed to occur after a significant time delay, and the dependence of these delays on quench temperature and biopolymer concentration has been studied in detail using turbidity measurements and confocal laser scanning microscopy (CLSM). Furthermore, by observing the optical rotation (OR) and turbidity of the system simultaneously, the gelatin helix content and the time delay before the onset of phase separation were monitored concurrently. The observed delay times were found to correspond to the time taken for the development of a certain degree of gelatin ordering, which drives the separation process. A further consequence of gelatin ordering is the viscosifying of the solution and, at sufficient concentrations, the formation of a gel. Therefore, rheological measurements have been used in addition to ... |
| Databáze: | OpenAIRE |
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