Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

Elastic Networks of Protein Particles

“…Gelation during phase separation was used to produce protein particles, because this technique is known as a suitable method to produce spherical protein particles. 22,23,[29][30][31][32][33][34] However, this technique has some limitations because it requires the use of a polysaccharide to induce phase separation. We washed the protein particle suspension to remove most of the polysaccharide present in the system.…”

“…22,23,[29][30][31][32][33][34] A 10% (w/w) gelatin stock solution was prepared by stirring a gelatin solution for 2 h at 50°C. A 10% (w/w) stock solution of dextran was prepared by stirring for 1 h at 80°C.…”

“…[24][25][26][27][28] Creation of protein particles is possible for a limited number of biopolymers using specific process conditions. 22,29,30 Gelatin particles are formed by inducing phase separation by temperature quenching. Whey proteins form small aggregates by mild heating of a whey protein solution.…”

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

“…Increasing the macromolecule concentration can improve the gelation process, since the macromolecules become closer to each other, facilitating aggregate formation and contributing to the strengthening of the structure (Picone & da Cunha, 2010;Yamamoto & Cunha, 2007). However, above a critical value, thermodynamic incompatibility takes place and phase separation is observed (de Jong & van de Velde, 2007). Carboxymethylcellulose (CMC) is an anionic linear polysaccharide that comes from cellulose, and has been widely used as a stabilizer in food products, for example in acidified milk drinks (Du et al, 2009).…”

Water-binding of protein particles

“…[39] [40][159] [160] CG MPs are investigated because we hypothesize that CG MPs have the potential to swell to a larger extent than directly heat-gelated whey protein gels, which might lead to a larger and maybe distinct WBC-P range. This is suspected because a protein solution with a lower protein concentration was used during cold gelation than during heat gelation.…”