Phase Separation Induced by Conformational Ordering of Gelatin in Gelatin/Maltodextrin Mixtures

• Published in: Macromolecules Vol. 34; no. 2; pp. 289 - 297
• Main Authors: Lorén, N, Hermansson, A-M, Williams, M. A. K, Lundin, L, Foster, T. J, Hubbard, C. D, Clark, A. H, Norton, I. T, Bergström, E. T, Goodall, D. M
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 16.01.2001
• Subjects: Applied sciences; Conformations; Exact sciences and technology; Food Engineering; Gels; Livsmedelsteknik; Molecular dynamics; Natural polymers; Phase separation; Physicochemistry of polymers; Proteins; Transmission electron microscopy; Turbidity; Ternary system; Phase diagram; Gelatin; Maltodextrin; Phase separation; Oside polymer; Kinetics; Aqueous solution; Experimental study; Protein; Mechanism; Conformational transition
• ISSN: 0024-9297; 1520-5835; 1520-5835
• DOI: 10.1021/ma0013051

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.