Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin

“…Before mixing, gelatin was stained using a small amount of 0.02% rhodamine B overnight at ambient temperature [4,16].…”

“…Understanding the interaction, especially the phase separation of biopolymer mixtures, is expected to improve food texture and stability [3,4]. Phase separation can be classified into aggregative and segregative phase separation [5,6].…”

“…It has been reported that extrinsic parameters such as pH, temperature, ionic strength have a great influence on phase behavior in addition to intrinsic parameters including molecular weight, molecular conformation, charge density, mixing ratio, and total polymer concentration [2,4,16].…”

The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion

“…In our previous investigation, we increased ionic strength to cause protein micro-phase separation at pH 7.0 (Çakır & Foegeding, 2011). Increasing k-carrageenan concentration in WPI solutions under single-phase conditions caused progressive microstructural transitions from homogeneous to protein continuous to bicontinuous to carrageenan continuous.…”

“…Increasing k-carrageenan concentration in WPI solutions under single-phase conditions caused progressive microstructural transitions from homogeneous to protein continuous to bicontinuous to carrageenan continuous. Alternatively, microstructure moves from particulate to coarse stranded to carrageenan continuous under micro-phase separated conditions (Çakır & Foegeding, 2011). The microstructures were associated with distinctive sensory texture properties (Çakır et al, 2012).…”