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Thermodynamic Incompatibility (thermodynamic + incompatibility)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White,Polysaccharide Mixtures

JOURNAL OF FOOD SCIENCE, Issue 6 2009
E. Alben Erçelebi
ABSTRACT:, Phase separation behavior of egg white-pectin/guar gum mixtures was investigated. These systems led to phase separation arisen by either depletion flocculation or thermodynamic incompatibility. The influence of polysaccharides on the emulsifying activity index (EAI), emulsifying stability index (ESI), creaming stability, microstructure, and rheological properties was also studied at different polysaccharide concentrations (0% to 0.5%, [w/v]). Increasing pectin and guar gum concentration from 0.01% to 0.5% significantly improved EAI by 51% and 25%, respectively. The highest ESI and EAI values were obtained in the presence of 0.5% (w/v) pectin/guar gum. Microscopic images showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides. The addition of polysaccharides improved emulsion stability against creaming. Egg white-stabilized emulsions with and without polysaccharides reflect the pseudoplastic behavior with,n,< 1.0. Polysaccharides, especially at high concentrations, affected the viscoelastic behavior of the emulsions; storage (G,) and loss modulus (G,) crossed-over at lower frequency values as compared to that of emulsions containing no polysaccharide. [source]

Effects of ,-Glucan Addition to a Probiotic Containing Yogurt

JOURNAL OF FOOD SCIENCE, Issue 7 2007
T. Vasiljevic
ABSTRACT:, This study investigated the effects of addition of ,-glucan from 2 different cereal sources (oat and barley) on growth and metabolic activity of Bifidobacterium animalis ssp. lactis (Bb-12Ô) as determined by plating on a selective medium in yogurt during prolonged cold storage. These yogurt batches were compared to unsupplemented and inulin supplemented controls. All batches were also assessed for syneresis. Oat ,-glucan addition resulted in improved probiotic viability and stability comparable to that of inulin. It also enhanced lactic and propionic acid production. The barley ,-glucan addition suppressed proteolytic activity more than that from oat. These improvements were hindered by greater syneresis caused likely by thermodynamic incompatibility. Small amplitude oscillatory measurements of acidified model mixture of ,-glucan/skim milk solids showed formation of casein gel within the ,-glucan network. Binary mixtures of ,-glucan and skim milk solids had apparent pseudoplastic and non-Newtonian behavior governed mainly by ,-glucan contribution. Above critical concentrations, the mixtures underwent phase separation with the lower phase rich in protein. The phase diagram also showed that the addition of ,-glucan may be possible at or below 0.24 w/w%. [source]

Adsorption and rheological properties of biopolymers at the air-water interface

AICHE JOURNAL, Issue 7 2006
Rosa Baeza
Abstract Dynamics of adsorption and viscoelasticity of biopolymers (,-lactoglobulin (,-lg) + polysaccharides (PS)) at 20 °C and pH 7 have been studied. Protein concentration in the bulk phase was 0.1 wt %, and the concentration of polysaccharides (xanthan gum, ,-carrageenan, and propylenglicol alginate with different degrees of esterification and viscosity) was varied from 0.1% to 0.5 wt %. The results reveal a significant effect of surface-active and non surface-active polysaccharides on the dynamics of the formation and viscoelasticity of adsorbed films at the air-water interface. The rate of diffusion of the biopolymers increased in the mixed systems, but the effect was more significant at the highest concentration of polysaccharide (0.5 wt %). The rate of rearrangement of the adsorbed films decreased in the presence of polysaccharides as compared to the protein film. Competitive adsorption, complexation and limited thermodynamic incompatibility between ,-lactoglobulin and polysaccharide would explain the observed effects. © 2006 American Institute of Chemical Engineers AIChE J, 2006 [source]

Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2005
Evdoxia M Papalamprou
Abstract Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength, which bring unique rheological properties to solutions. This study compares and evaluates the emulsifying properties of oil-in-water (30:70 v/v) emulsions stabilized with lupin and soya protein isolates and medium molecular weight xanthan gum. The protein was obtained by an isoelectric precipitation method and the polysaccharide was produced by Xanthomonas campestris ATCC 1395 in batch culture in a laboratory fermenter (LBG medium) without pH control. The addition of xanthan gum in the emulsion formulation enhances emulsion stability through the phenomenon of thermodynamic incompatibility with the legume protein, resulting in an increase of the adsorbed protein at the interface. The emulsion stability is also enhanced by a network structure built by the polysaccharide in the bulk phase. Copyright © 2005 Society of Chemical Industry [source]