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Structure evolution during gelation at later stages of spinodal decomposition in gelatin/maltodextrin mixtures
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-9979-5488
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2001 (English)In: Macromolecules, ISSN 0024-9297, E-ISSN 1520-5835, Vol. 34, no 23, p. 8117-8128Article in journal (Refereed) Published
Abstract [en]

The kinetics of phase separation and gelation in kinetically trapped gelatin/maltodextrin/water gels was studied using confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM). The time evolution of the morphology was followed by CLSM during temperature quenches from 60°C to between 1 and 40°C. The maltodextrin concentration was varied between 2.25% and 7.5% (w/w), and the gelatin concentration was held constant at 4% (w/w). Spinodal decomposition, self-similar growth, percolation-to-cluster transition, coalescence, and diffusion of maltodextrin inclusions were observed during the progress of gelation. The start and completion of these processes, the onset of phase separation, and the relative rates of phase separation and gelation were found to determine the morphology. The characteristic wavelength showed a crossover in its growth rate power law from one-third to one in a slowly gelling, near-symmetric system. Droplet and bicontinuous morphologies were observed in off-symmetric and near-symmetric quenches, respectively. Secondary phase separation occurred at low temperatures and near-symmetric composition. Partial coalescence and contracted flocculation were observed during the progress of gelation. Stereological measurements showed that the size of maltodextrin inclusions increases and that the volume fraction decreases with increasing quench temperature. In addition, the number of the maltodextrin inclusions decreases with increasing quench temperature.

Place, publisher, year, edition, pages
2001. Vol. 34, no 23, p. 8117-8128
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9264DOI: 10.1021/ma010722qOAI: oai:DiVA.org:ri-9264DiVA, id: diva2:967138
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-15Bibliographically approved

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