Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solution

Kasapis, Stefan, Morris, Edwin R., Norton, Ian T. and Gidley, Michael J. (1993) Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solution. Carbohydrate Polymers, 21 4: 249-259. doi:10.1016/0144-8617(93)90056-A


Author Kasapis, Stefan
Morris, Edwin R.
Norton, Ian T.
Gidley, Michael J.
Title Phase equilibria and gelation in gelatin/maltodextrin systems — Part II: polymer incompatibility in solution
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 1993
Sub-type Article (original research)
DOI 10.1016/0144-8617(93)90056-A
Volume 21
Issue 4
Start page 249
End page 259
Total pages 11
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Formatted abstract
The effect of thermodynamic incompatibility in mixed solutions of gelatin and Paselli maltodextrins SA-6 and SA-2 has been studied at a temperature (45°C) where the individual polymers are stable as disordered coils. Concentrated mixtures of SA-6 and gelatin showed classic phase separation into two co-existing liquid layers, with compositions lying along a well-defined binodal. On decreasing SA-6 concentration below the binodal, however, a substantial proportion (up to 60%) of the maltodextrin was precipitated, with normal single-phase solutions occurring only at much lower concentrations of both polymers. SA-2 showed a more extreme version of the same behaviour, with precipitation of up to 100% of the maltodextrin and no evidence of co-existing liquid phases at any accessible concentrations. In both cases, the amount of maltodextrin precipitated was proportional to the square of its initial concentration and to the first power of gelatin concentration, indicating that gelatin drives self-association and aggregation of maltodextrin when both polymers are present in a single liquid phase. 1H NMR showed the precipitated maltodextrin to be higher in molecular weight and in degree of branching than the material remaining in solution, and particlesize analysis indicated that the volume of the individual maltodextrin particles increased linearly with the total mass precipitated.
Keyword Chain length
Amylose
Starch
Polysaccharides
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Wed, 16 Mar 2011, 20:35:04 EST