Effect of Oil Droplets and Their Solid/Liquid Composition on the Phase Separation of Protein–Polysaccharide Mixtures

• Published in: Langmuir Vol. 29; no. 31; pp. 9841 - 9848
• Main Authors: Hanazawa, Tomohito, Murray, Brent S
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 06.08.2013
• Subjects: Alkanes - chemistry; Calcium Chloride - chemistry; Chemistry; Colloidal state and disperse state; Emulsions. Microemulsions. Foams; Exact sciences and technology; General and physical chemistry; Oils - chemistry; Particle Size; Polysaccharides - chemistry; Proteins - chemistry; Surface Properties; Liquid; Composition; Oil water emulsion; Phase separation; Droplet; Polysaccharide; Protein; Solid

The phase separation of a model system consisting of sodium caseinate + xanthan ± a low fraction (up to 3 wt %) of an oil-in-water emulsion was studied at room temperature (20–25 °C). The composition of the oil phase was either 100 wt % n-tetradecane (TD); 50% TD + 50% eicosane (EC) or 100% EC. The...