Rheological Properties and Phase Separation of Xanthan-Sodium Caseinate Mixtures Analyzed by a Response Surface Method

Abstract

Effects of xanthan and sodium caseinate concentrations on the rheological properties of their mixture in an aqueous medium were investigated at neutral pH. It was deduced from the use of an experimental design methodology, the existence of a critical concentration of sodium caseinate, which depends on the xanthan quantity, and beyond which repulsive segregation interactions occur, generating a weakening of the elastic modulus and an embitterment of the colloidal system structure. In addition, it was observed that when the Casson viscosity value of the aqueous solution was above 0.1 Pa.s, phase separation of the system was observed. The phase diagram of the solution was established using a polynomial fit.

Gelatin/Hyaluronic Acid Content in Hydrogels Obtained through Blue Light-Induced Gelation Affects Hydrogel Properties and Adipose Stem Cell Behaviors

“…The viscosity of 5.0% gelatin-Ph solution at 0.01 s −1 was about three times larger than that of 3.0% gelatin-Ph solution. The result of the reversal of the trend in the transition of viscosity with increasing gelatin-Ph content is attributed to the change in the degree of the intermolecular interactions between the polysaccharide and protein [50,51,52]. A bimodal curve was established, which separates the region of co-solubility from the region of separation for the effect of the concentrations of the protein and polysaccharide [52].…”

Rheological and equilibrium properties of milk proteins and tara gum mixtures

“…Comparing with other rheological models, the Herschel–Bulkley equation adjusted well to NaCas aqueous solution, presenting a pseudoplastic behaviour, while HadjSadok, Moulai‐Mostefa & Rebiha (2010) approximated to the Casson model. Considering the flow index, ( n = 1.01–1.05), the behaviour approximates the Newtonian (Fig.…”

Effect on Rheological Properties and 3D Printability of Biphasic Calcium Phosphate Microporous Particles in Hydrocolloid-Based Hydrogels

“…In this case, gelatin provides the mixture with a thermoreversible behavior, which facilitates the incorporation of the remaining ingredients and the loading process into the syringes by staying as a viscous liquid above 37 °C. Xanthan gum is an anionic heteropolysaccharide produced by the bacteria Xanthomonas campestris and traditionally used as a binder, thickener, stabilizer, and bodying agent in confectionary and dairy products, as it has high stability in a wide range of pH, temperature, and ionic strength [ 29 , 33 , 34 ]. Made up of various monosaccharides, mannose, glucose, and glucuronic acids, macromolecules of xanthan can have the conformation of simple, double, or triple helicoidally flexible chains, which are able to interact to increase the viscosity of the solution and grant a highly shear-thinning behavior of the fluid [ 33 , 35 ].…”