Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight

Jacob K. Agbenorhevi, Vassilis Kontogiorgos, Stefan Kasapis

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The isothermal phase behaviour at 5 °C of mixtures of sodium caseinate and oat β-glucan isolates varying in molecular weight (MW) was investigated by means of phase diagram construction, rheometry, fluorescence microscopy and electrophoresis. Phase diagrams indicated that the compatibility of the β-glucan/sodium caseinate system increases as β-glucan MW decreases. Images of mixtures taken at various biopolymer concentrations revealed phase separated domains. Results also revealed that at the state of thermodynamic equilibrium, lower MW samples yielded considerable viscosity in the mixture. At equivalent hydrodynamic volume of β-glucan in the mixtures, samples varying in molecular weight exhibited similar flow behaviour. A deviation dependent on the protein concentration was observed for the high MW sample in the concentrated regime due to the size of β-glucan aggregates formed. Results demonstrate that by controlling the structural features of β-glucan in mixtures with sodium caseinate, informed manipulation of rheological properties in these systems can be achieved.

LanguageEnglish
Pages630-637
Number of pages8
JournalFood Chemistry
Volume138
Issue number1
Early online date12 Nov 2012
DOIs
Publication statusPublished - 1 May 2013

Fingerprint

beta-Glucans
sodium caseinate
beta-glucans
Phase behavior
Caseins
oats
Molecular Weight
Molecular weight
molecular weight
Phase diagrams
Biopolymers
Fluorescence microscopy
Hydrodynamics
Electrophoresis
Thermodynamics
Fluorescence Microscopy
Viscosity
biopolymers
protein aggregates
fluorescence microscopy

Cite this

Agbenorhevi, Jacob K. ; Kontogiorgos, Vassilis ; Kasapis, Stefan. / Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. In: Food Chemistry. 2013 ; Vol. 138, No. 1. pp. 630-637.
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Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. / Agbenorhevi, Jacob K.; Kontogiorgos, Vassilis; Kasapis, Stefan.

In: Food Chemistry, Vol. 138, No. 1, 01.05.2013, p. 630-637.

Research output: Contribution to journalArticle

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AU - Kontogiorgos, Vassilis

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AB - The isothermal phase behaviour at 5 °C of mixtures of sodium caseinate and oat β-glucan isolates varying in molecular weight (MW) was investigated by means of phase diagram construction, rheometry, fluorescence microscopy and electrophoresis. Phase diagrams indicated that the compatibility of the β-glucan/sodium caseinate system increases as β-glucan MW decreases. Images of mixtures taken at various biopolymer concentrations revealed phase separated domains. Results also revealed that at the state of thermodynamic equilibrium, lower MW samples yielded considerable viscosity in the mixture. At equivalent hydrodynamic volume of β-glucan in the mixtures, samples varying in molecular weight exhibited similar flow behaviour. A deviation dependent on the protein concentration was observed for the high MW sample in the concentrated regime due to the size of β-glucan aggregates formed. Results demonstrate that by controlling the structural features of β-glucan in mixtures with sodium caseinate, informed manipulation of rheological properties in these systems can be achieved.

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