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Phase separation induced by conformational ordering of gelatin 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.
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2001 (English)In: Macromolecules, ISSN 0024-9297, E-ISSN 1520-5835, Vol. 34, no 2, p. 289-297Article in journal (Refereed) Published
Abstract [en]

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 turbidity measurements and CLSM in order to monitor further the structural development of the systems. A comparison of the data obtained from these techniques shows that while the development of a certain elasticity will trap the system morphology, this elasticity is not directly related to that found at the gel point. At low maltodextrin concentrations, where phase separation was not detected by turbidity, transmission electron microscopy (TEM) has been used to examine the microstructure on a smaller length scale.

Place, publisher, year, edition, pages
2001. Vol. 34, no 2, p. 289-297
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9265DOI: 10.1021/ma0013051OAI: oai:DiVA.org:ri-9265DiVA, id: diva2:967139
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-15Bibliographically approved

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