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

dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorKontogiorgos,, Vassilis
dc.contributor.authorKasapis, Stefan
dc.contributor.orcid0000-0002-8516-7656
dc.date.accessioned2024-06-13T10:29:59Z
dc.date.available2024-06-13T10:29:59Z
dc.date.issued2013
dc.descriptionThis is an article published in Food Chemistry 138 (2013) 630–637; http://dx.doi.org/10.1016/j.foodchem.2012.10.073
dc.description.abstractThe isothermal phase behaviour at 5 C of mixtures of sodium caseinate and oat b-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 b-glucan/ sodium caseinate system increases as b-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 b-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 b-glucan aggregates formed. Results demonstrate that by controlling the structural features of b-glucan in mixtures with sodium caseinate, informed manipulation of rheological properties in these systems can be achieved.
dc.description.sponsorshipKNUST
dc.identifier.citationFood Chemistry 138 (2013) 630–637; http://dx.doi.org/10.1016/j.foodchem.2012.10.073
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2012.10.073
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15776
dc.language.isoen
dc.publisherFood Chemistry
dc.titlePhase behaviour of oat b-glucan/sodium caseinate mixtures varying in molecular weight
dc.typeArticle
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