Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH

Carbohydrate Polymers

Volumn 87, Issue 3, 2012, Pages 2100-2108

  Katopo, Lita ^a   Kasapis, Stefan ^a   Hemar, Yacine ^b  

^a RMIT UNIVERSITY   (Australia)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Agarose; Phase separation; Rheology; Whey protein

Indexed keywords

AGAROSE; AQUEOUS ENVIRONMENT; COMPOSITE GELS; DYNAMIC OSCILLATIONS; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPY; EXPERIMENTAL PROTOCOLS; ISO-ELECTRIC POINTS; KINETIC CONTROL; MATRIX; MECHANICAL MODULUS; MIXED GEL; P-FACTOR; P-VALUES; PH CHANGE; PHASE CONTINUITY; POLYBLENDS; POLYMERIC NETWORKS; PROTEIN MATRIX; PROTEIN SYSTEM; SEQUENCE-DEPENDENT; SYNTHETIC BLOCKS; TWO PHASE SYSTEMS; WATER MOLECULE; WHEY PROTEINS;

BLENDING; BLOCK COPOLYMERS; DIFFERENTIAL SCANNING CALORIMETRY; ELASTIC MODULI; GELS; MORPHOLOGY; POLYMERS; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SOLVENTS;

PHASE SEPARATION;

EID: 83655163728     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.10.034     Document Type: Article

References (34)

1. A.C. Alting, R.J. Hamer, C.G. de Kruif, M. Paques, and R.W. Visschers Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels Food Hydrocolloids 17 2003 469 479
2. P. Aymard, D.R. Martin, K. Plucknett, T.J. Foster, A.H. Clark, and I.T. Norton Influence of thermal history on the structural and mechanical properties of agarose gels Biopolymers 59 2001 131 144
3. L.M. Barrangou, C.R. Daubert, and E.A. Foegeding Textural properties of agarose gels. I. Rheological and fracture properties Food Hydrocolloids 20 2006 184 195
4. L.M. Barrangou, M.-A. Drake, C.R. Daubert, and E.A. Foegeding Textural properties of agarose gels. II. Relationship between rheological properties and sensory texture Food Hydrocolloids 20 2006 196 203
5. J. Chamani, A.A. Moosavi-Movahedi, O. Rajabi, M. Gharanfoli, M. Momen-Heravi, and G.H. Hakimelahi Cooperative α-helix formation of β-lactoglobulin induced by sodium n-alkyl sulfates Journal of Colloid and Interface Science 293 2006 52 60
6. W. Chantrapornchai, and D.J. McClements Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels Food Hydrocolloids 16 2002 467 476
7. A.H. Clark, R.K. Richardson, S.B. Ross-Murphy, and J.M. Stubbs Structural and mechanical properties of agar/gelatin co-gels - small deformation studies Macromolecules 16 1983 1367 1374
8. K.F. Csaki, M. Nagy, and F. Csempesz Influence of the chain composition on the thermodynamic properties of binary and ternary polymer solutions Langmuir 21 2005 761 766
9. C. Esquenet, P. Terech, F. Boue, and E. Buhler Structural and rheological properties of hydrophobically modified polysaccharide associative networks Langmuir 20 2004 3583 3592
10. S.M. Fitzsimons, D.M. Mulvihill, and E.R. Morris Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry Food Hydrocolloids 21 2007 638 644
11. T. Fujii, T. Yano, H. Kumagai, and O. Miyawaki Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature Food Hydrocolloids 14 2000 359 363
12. P.M. Gilsenan, R.K. Richardson, and E.R. Morris Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli Food Hydrocolloids 17 2003 751 761
13. S. Kasapis, E.R. Morris, I.T. Norton, and A.H. Clark Phase equilibria and gelation in gelatin/maltodextrin systems. Part IV: Composition-dependence of mixed-gel moduli Carbohydrate Polymers 21 1993 269 276
14. J.E. Kinsella, and D.M. Whitehead Proteins in whey: Chemical, physical and functional proteins Advances in Food Nutrition Research 33 1989 343 438
15. V. Kontogiorgos, C. Ritzoulis, C.G. Biliaderis, and S. Kasapis Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of sodium caseinate gels Food Hydrocolloids 20 2006 749 756
16. R. Mercade-Prieto, and S. Gunasekaran Alkali cold gelation of whey proteins. Part II: Protein concentration Langmuir 25 2009 5793 5801
17. F.J. Monahan, J.B. German, and J.E. Kinsella Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins Journal of Agricultural and Food Chemistry 43 1995 46 52
18. E.R. Morris Functional interactions in gelling biopolymer mixtures S. Kasapis, I.T. Norton, J.B. Ubbink, Modern biopolymer science: Bridging the divide between fundamental treatise and industrial application 2009 Elsevier New York 167 198
19. Z. Mousia, I.A. Farhat, J.F. Blachot, and J.R. Mitchell Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin-gelatin mixtures Polymer 41 2000 1841 1848
20. T. Nakamura, K. Makabe, K. Tomoyori, K. Maki, A. Mukaiyama, and K. Kuwajima Different folding pathways taken by highly homologous proteins, goat α-lactalbumin and canine milk lysozyme Journal of Molecular Biology 396 2010 1361 1378
21. I. Narchi, Ch. Vial, and G. Djelveh Effect of protein-polysaccharide mixtures on the continuous manufacturing of foamed food products Food Hydrocolloids 23 2009 188 201
22. M.T. Nickerson, R. Farnworth, E. Wagar, S.M. Hodge, D. Rousseau, and A.T. Paulson Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels International Journal of Biological Macromolecules 38 2006 40 44
23. L.E. Nielsen Morphology and the elastic modulus of block polymers and polyblends Rheologica Acta 13 1974 86 92
24. Y. Nitta, B.S. Kim, and K. Nishinari Synergistic gel formation of xyloglucan/gelatin mixtures as studied by rheology, DSC and circular dichroism Biomarcomolecules 4 2003 1654 1660
25. V. Normand, D.L. Lootens, E. Amici, K.P. Plucknett, and P. Aymard New insight into agarose gel mechanical properties Biomacromolecules 1 2000 730 738
26. V. Normand, P. Aymard, D.L. Lootens, E. Amici, K.P. Plucknett, and W.J. Frith Effect of sucrose on agarose gels mechanical behaviour Carbohydrate Polymers 54 2003 83 95
27. L. Petersson, and K. Oksman Biopolymer based nanocomposites: Comparing layered silicates and microcrystalline cellulose as nanoreinforcement Composites Science and Technology 66 2006 2187 2196
28. J.A. Puertolas, J.L. Vadillo, S. Sanchez-Salcedo, A. Nieto, E. Gomez-Barrena, and M. Vallet-Regi Compression behaviour of biphasic calcium phosphate and biphasic calcium phosphate-agarose scaffolds for bone regeneration Acta Biomaterialia 7 2011 841 847
29. P. Shrinivas, S. Kasapis, and T. Tongdang Morphology and mechanical properties of bicontinuous gels of agarose and gelatin and the effect of added lipid phase Langmuir 25 2009 8763 8773
30. M.E.C. Thomas, J. Scher, S. Desobry-Banon, and S. Desobry Milk powders ageing: Effect on physical and functional properties Critical Reviews in Food Science and Nutrition 44 2004 297 322
31. S. Torquato, T.M. Truskett, and P.G. Debenedetti Is random close packing of spheres well defined? Physical Review Letters 84 2000 2064 2067
32. E. Yokoyama, K. Kishida, M. Uchimura, and S. Ichinole Comparison between agarose gel electrophoresis and capillary electrophoresis for variable numbers of tandem repeat typing of Mycobacterium tuberculosis Journal of Microbiological Methods 65 2006 425 431
33. J. Zhang, L. Jiang, and L. Zhu Morphology and properties of soy protein and polylactide blends Biomacromolecules 7 2006 1551 1561
34. E.I. Zoulias, V. Oreopoulou, and C. Tzia Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers Journal of Food Engineering 55 2002 337 342