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Below
Above
Protein-Polysaccharide gels
Gels have been classified in three types :
I.
II.
I.
independent polymer networks. Individual polymer networks interact with each other through topological entanglement. Interlocked structures by crosslinks
B. Simultaneous IPN
Adapted from Sperling, L. H. (1994)"Interpenetrating Polymer Networks: An Overview."
Objective:
Study the influence of the molecular mass of
Method
Results
A. The effect of LBG on
WPI 11% WPI 11% + LBG LMw
gel. Addition of galactomannan of any Mw at low concentration, does not change the microstructure (phase separation). Addition of galactomannan of higher Mw and concentration (0.7%), forms an incipient IP gel.
Results
B.
The Effect of LBG on 14% WPI Gels. Addition of medium range Mw galactomannan changes the microstructure (phase separation) at low concentration. Increasing the polysaccharides concentration and/or Mw promote gel formation at lower temperature. G reaches higher values as the polysaccharide concentration and/or Mw increase
WPI 14%
Conclusions
Differences in the molecular weight of the
protein alone, the presence of the non-gelling polysaccharide induces gelation to occur.
At higher protein concentration, the main effect of
Protein-Polysaccharides gels
I. II.
inclusions. Some degree of demixing occurs prior to gelation. First and second component network will be separated spatially. Bigger polymer concentration
Synthesis Method
Incompatibility between polymers One component gel faster than the second one. The second one aggregates within the pores of
Gelatin / Dextran
(Butler et al. 2003)
Objective:
Study the microstructure formation and
Method
Results
Small-Angle Light Scattering and Turbidity
The kinetics of phase separation depends on temperature. At temperatures below 18 C, the gelation kinetics is sufficiently rapid to trap the structure as soon as the phase separated morphology formed. At temperatures above 20 C , the gelation is slower, allowing a coarsening process for long periods of time: There was a time-delay of up to tens of minutes between reaching the quenched temperature and the onset of phase separation.
Results
Polarimetry
optical rotation at the onset of phase separation
in the delayed samples demonstrate the coil to helix transition in gelatin occurs at temperatures below about 30 C. Also suggest, that a certain degree of helix formation was required to trigger phase separation.
Results
Confocal Laser Scanning Microscopy.
Evolution of the microstructure in a sample held at 26C for 26, 29,41,and 62 min. 1 2
Conclusions
Depending on temperature, the formed gel will have
a very clear droplet morphology (over 20C), or a typical diffuse morphology of early stages of phase separation (below 18C).
The time-delay phenomenon demonstrated the
phase separation only occurred once a certain amount of ordering of the gelatin molecules is achieved.
Protein-Polysaccharides gels
I. II.
polymers interact directly to form the network. Large attractive interaction between the components Junction zones
Junction zones
Objective:
Determine the mechanism and kinetics of the
Method
Gel
Results
The higher protein concentration, the faster
structuration process, and the weaker gels. The lower the pH at high protein concentration, the weaker the gel after an optimal ph.
Phase contrast micrographs of the microstructure of -lg/xanthan gum gels for (a) r=2, (b)r=5, and (c) r=15
Results
Best results for -lg/Xhantan gum ratio: 2 and 5
Evolution of the storage () and loss () modulus during gelation for lg/xanthan gum mixtures at (a) r=2 and (b)r=5. The dotted lines indicate the gelation time. The acidification curves () and the IEP of lg (pH 5.1)(*) are also presented.
Results
A two-step mechanism for gel formation.
Step 1 pH Step 2
Soluble complexes
Interpolymeric complexes
Cluster-cluster aggregation
Gel
Results
The total biopolymer concentration at which
gelation was obtained was extremely low (0.1 wt %) compared to the usually tested concentrations for protein-polysaccharide mixed gels (4-12 wt %).
The gel is formed without applying any
Conclusions
A two-step mechanism for gel structuration
is proposed.
The -lg/xanthan ratio had an important
SUMMARY
Three main gel structures could be form when
protein and polysaccharides are mixed in aqueous solution: IP, Phase-separated, and Coupled networks.
The different structures depending on the nature
and strength of interactions between polymers and, also, depend on their properties.
Polymer gelling properties are impacted by
SUMMARY
In mixed gels, usually, the minimum concentration
Applications
Creation of tailor-made structures for
References
Butler, M. F. & Heppenstall-Butler, M. (2003). Delayed Phase Separation in a Gelatin/Dextran Mixture Studied by Small-Angle Light Scattering, Turbidity, Confocal Laser Scanning Microscopy, and Polarimetry
Biomacromolecules , 4, 928-936 Clark, A.H. (2000). Biopolymer gelation - The structure property relationship. Gums and Stabilisers for the food industry , 10, De Kruif, C. G., & Tuinier, R. (2001). Polysaccharide protein interactions. Food Hydrocolloids, 555-563. Jones, O., Lesmes, U., Dubin, P., & McClements, D. (2010). Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of B-lactoglobulin-pectin complexes. Food Hydrocolloids, 374-383. Laneuville et al. (2006). Gelation of Native -Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum.Langmuir, Vol. 22, No. 17. Monteiro, S.,Claudia Tavares, Dmitry V. Evtuguin, Nuno Moreno, and J. A. Lopes da Silva (2005). Influence of Galactomannans with Different Molecular Weights on the Gelation of Whey Proteins at Neutral pH. Biomacromolecules, 6, 3291-3299 Neirynck, N. et al. (2007). Influence of pH and biopolymer ratio on whey proteinpectin interactions in aqueous solutions and in O/W emulsions. Colloids and Surfaces A: Physicochem. Eng. Aspects, 99-107. Sperling, L. H. "Interpenetrating Polymer Networks:An Overview." In Interpenetrating Polymer Networks, Edited by Klempner, 3-38. Washington, DC: American Chemical Society, 1994. Tolstoguzov, V. (2003). Some thermodynamic considerations in Food Formulation. Food Hydrocolloids 17,1-23. Turgeon, S., & Laneuville, S. (2009). Protein+Polysaccharide and Complexes: From Scientific Background to their Application as Functional Ingredients in Food Products. In I. T. Edited by: Stefan Kasapis, Modern Biopolymer Science. (pp. 327-363). London: Elsevier.
Acknowledgement
Dr. L. Chen (supervisor)
Dr. F. Temelli and Dr. T. Vasanthan (committee members)
THANK YOU!