Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures

V. Kontogiorgos, S. M. Tosh, P. J. Wood

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The isothermal (5 °C) equilibrium phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures was investigated. The mixtures were studied at different pH values (3.0 and 7.0) in the presence or absence of sucrose (10% w/v) by means of phase analysis, electrophoresis, viscosity measurements, and fluorescent microscopy. The mixtures are incompatible in a wide range of concentrations as revealed by phase diagram construction. Decrease of pH from 7.0 to 3.0 and sucrose addition enhances miscibility, and the latter effect is more pronounced at pH 3.0. Viscosity measurements of the mixed systems revealed that flow is pseudoplastic at all concentrations studied and the behaviour changes from protein- to polysaccharide-controlled as the biopolymer concentration varies in the mixtures. This is also reflected in the topology of the mixed systems where a transition in the continuity of the microstructure is observed from protein- to bi- to polysaccharide-continuous. Crown

LanguageEnglish
Pages949-956
Number of pages8
JournalFood Hydrocolloids
Volume23
Issue number3
Early online date12 Jul 2008
DOIs
Publication statusPublished - 1 May 2009
Externally publishedYes

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whey protein isolate
beta-glucans
Phase behavior
Binary mixtures
oats
Molecular Weight
Molecular weight
Viscosity measurement
Sugar (sucrose)
Polysaccharides
molecular weight
Proteins
Viscosity
Sucrose
viscosity
Biopolymers
polysaccharides
sucrose
Electrophoresis
Crowns

Cite this

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Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures. / Kontogiorgos, V.; Tosh, S. M.; Wood, P. J.

In: Food Hydrocolloids, Vol. 23, No. 3, 01.05.2009, p. 949-956.

Research output: Contribution to journalArticle

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