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

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...