Phase equilibria in water-protein-polysaccharide systems

Antonov, Yu. A.; Losinskaya, N. V.; Grinberg, V. Ya.; Dianova, V. T.; Tolstoguzow, V. B.

doi:10.1007/bf01517240

Cited by 24 publications

(3 citation statements)

References 6 publications

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“…The phase composition of the separated systems was checked on the basis of the system's material balance. The compatibility of PVA and GuAr was characterized by the coordinates of the threshold (C PVA *; C GuAr *), and critical (C cr PVA , C cr GuAr ) points, the ratio of the molal concentrations of PVA and GuAr in the critical point, characterizing symmetry of the phase diagram (K m s ¼ m cr PVA /m cr GuAr ) 49 as well as by the values of maximum solubility of PVA in a concentrated solution of GuAr-C lim PVA , and maximum solubility of GuAr in a concentrated solution of PVA-C lim GuAr (limit of solubility). The threshold point was determined as the point where the line with the slope of À1 is the tangent to the binodal.…”

Section: Methodsmentioning

confidence: 99%

Cryostructuring of polymer systems. Wide pore poly(vinyl alcohol) cryogels prepared using a combination of liquid–liquid phase separation and cryotropic gel-formation processes

et al. 2012

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Novel, previously unknown, wide pore poly(vinyl alcohol) cryogels (PVACGs) have been prepared through a cryotropic gelation approach when water-PVA-gum arabic (GuAr) ternary liquid systems were used as feeds. The following set of conditions necessary for obtaining wide-porous, permeable for a water flow, and, simultaneously, mechanically strong enough PVACGs was established: the total concentration of gelling component-PVA (MW of 86 kDa) and non-gelling polymer-GuAr (MW of $650 kDa) should exceed $14 wt%, the GuAr : PVA ratio should be near 1 : 1 (w/w), and the feed pH should be within the range of $5 to 11. The phase diagrams for the water-PVA-GuAr ternary liquid systems at pH 5.3 and 10.0 have demonstrated that such ''optimum'' compositions are in the vicinity of the rectilinear diameters of the respective diagrams, and that the limit of GuAr solubility in the PVArich phase is small. In such cases this GuAr fraction strongly binds with PVA, especially under alkaline conditions, within the gel forming phase of heterophase PVACG. Light microscopy studies revealed the presence of at least three distinct kinds of pores in these cryogels. First, there are interconnected channel-like gross pores with a cross-section of 100-200 mm and larger which are the replicas of continuous GuAr-rich phase in the two-phase polymeric systems appearing due to the liquid-liquid phase separation in the ternary water-PVA-GuAr system. The second type are isolated roundish large pores ca. 10-70 mm in diameter being the replicas of the GuAr-rich phase dispersed as liquid droplets in the PVA-rich phase. In the third, there are smaller rounded pores $1 to 5 mm in diameter being the replicas of ice polycrystals. Such a sophisticated ''poly-porous'' morphology of the studied PVA cryogels is their unique feature distinguishing them from other known PVA cryogels.

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Section: Methodsmentioning

confidence: 99%

Cryostructuring of polymer systems. Wide pore poly(vinyl alcohol) cryogels prepared using a combination of liquid–liquid phase separation and cryotropic gel-formation processes

et al. 2012

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“…Discussing the thermodynamic compatibility of proteins and polysaccharides it is necessary to consider the second virial coefficients A pr-ps ("pr" for protein and "ps" for polysaccharide) of the interactions of both components on the one hand and A pr-pr and A ps-ps of the self-associations of the single components on the other hand [1][2][3][4]. For incompatible systems is (A pr-ps ) 2 A A pr-pr A ps-ps .…”

Section: Introductionmentioning

confidence: 99%

“…Pectins were tested for their compatibility with different proteins, such as blood serum albumins, egg, milk and soy proteins in liquid systems [2,3,[5][6][7][8] and also in gels [9,10]. The influence of the pectin structure on the thermodynamic compatibility with proteins was examined by Semenova et al [11], using human serum albumin and by Antonov et al [12] using gelatine.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

Einhorn-Stoll¹,

Salazar

Jaafar

et al. 2001

Nahrung

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Combinations of pectins and caseins are ingredients of many food products. Therefore the thermodynamic compatibility of both components was examined to investigate the influences of environmental factors as well as of the structure of the pectin. High-methoxyl pectin was demethoxylated and amidated, respectively, and tested for the compatibility with sodium caseinate under varying conditions of pH and ionic strength. The compatibility increased with increasing pH and decreasing ionic strength. Demethoxylated pectins were more and amidated pectins less compatible with the caseinate. Changes in the pectin hydrophilicity, solubility and molecular weight and possibly local interactions such as electrostatic attraction, hydrogen bonding and calcium bridges are involved in the compatibility of the components. The type and degree of the pectin modifications as well as the type, composition and properties of the protein were found to be of great importance for the thermodynamic compatibility.

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Solubility of protein fibers obtained from casein solutions and liquid two‐phase water‐casein‐sodium alginate systems

Antonovcan

Zhuravskaya

Tolstoguzov

1985

Nahrung

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The solubility of protein and protein-polysaccharide matrix fibers obtained from casein solutions and two-phase water-casein-sodium alginate (W-C-A) systems in water and in 1 M NaCl solutions at different pH at 20 and 100 degrees C has been studied. The matrix fibers obtained from the two-phase W-C-A system are shown to be considerably less soluble than those from the casein solutions. This difference is seen particularly clearly when pH amounts to 5-7. However, it disappears with the spinning two-phase system at temperature above 80 degrees C. An assumption has been made about the matrix fibers being either mixed gels of the thermo-reversible, soluble calcium caseinate and thermo-irreversible insoluble calcium alginate, or complex protein-polysaccharide gels formed with the participation of the calcium ions. This latter assumption is in conformity with the negligible solubility of the protein fibers obtained as a result of the lyotropic gelation of the skimmed milk proteins.

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Phase equilibria in water-protein-polysaccharide systems

Cited by 24 publications

References 6 publications

Cryostructuring of polymer systems. Wide pore poly(vinyl alcohol) cryogels prepared using a combination of liquid–liquid phase separation and cryotropic gel-formation processes

Cryostructuring of polymer systems. Wide pore poly(vinyl alcohol) cryogels prepared using a combination of liquid–liquid phase separation and cryotropic gel-formation processes

Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

Solubility of protein fibers obtained from casein solutions and liquid two‐phase water‐casein‐sodium alginate systems

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