Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram
Skimmed milk powder (SMP), and low and high molecular weight guar gum (GG), were used to establish phase diagrams at 5 °C and pH 6.5 to better understand the phase behaviours of the milk protein/guar gum systems. As expected, the compatibility of SMP-GG system was found to increase with decrease in...
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025921000406 |
| _version_ | 1811190272337379328 |
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| author | Wentao Liu Tim Foster |
| author_facet | Wentao Liu Tim Foster |
| author_sort | Wentao Liu |
| collection | DOAJ |
| description | Skimmed milk powder (SMP), and low and high molecular weight guar gum (GG), were used to establish phase diagrams at 5 °C and pH 6.5 to better understand the phase behaviours of the milk protein/guar gum systems. As expected, the compatibility of SMP-GG system was found to increase with decrease in molecular weight of the GG. Confocal laser scanning microscopy (CLSM) clearly shows that the microstructure was dependant upon starting composition which in turn determines the relative phase volumes of the two phases. This phase separated microstructure of SMP-GG can be considered as a water-in water (W/W) emulsion. Through the incorporation of oil into these systems with designed microstructures based on the phase diagram, it is possible to form a model systems of SMP-GG-OIL, showing a lipid phase within a protein phase within a polysaccharide phase, which can be described as ‘Matryoshka Composites’ and therefore being viewed as ‘O/W/W’ emulsion when the starting aqueous phase is either polysaccharide continuous or bi-continuous. The addition of low volume fraction of oil has indicated an influence on the thermodynamic equilibrium of SMP-GG system, through chemical analysis and rheological measurement. This probably leads to a tie-line change in the established phase diagram of SMP-GG system. |
| first_indexed | 2024-04-11T14:48:27Z |
| format | Article |
| id | doaj.art-b383ffd48f864093a83d455b22ef6e7a |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-04-11T14:48:27Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-b383ffd48f864093a83d455b22ef6e7a2022-12-22T04:17:34ZengElsevierFood Hydrocolloids for Health2667-02592022-12-012100048Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagramWentao Liu0Tim Foster1Corresponding author.; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus. LE12 5RD, Northern Ireland United KingdomDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus. LE12 5RD, Northern Ireland United KingdomSkimmed milk powder (SMP), and low and high molecular weight guar gum (GG), were used to establish phase diagrams at 5 °C and pH 6.5 to better understand the phase behaviours of the milk protein/guar gum systems. As expected, the compatibility of SMP-GG system was found to increase with decrease in molecular weight of the GG. Confocal laser scanning microscopy (CLSM) clearly shows that the microstructure was dependant upon starting composition which in turn determines the relative phase volumes of the two phases. This phase separated microstructure of SMP-GG can be considered as a water-in water (W/W) emulsion. Through the incorporation of oil into these systems with designed microstructures based on the phase diagram, it is possible to form a model systems of SMP-GG-OIL, showing a lipid phase within a protein phase within a polysaccharide phase, which can be described as ‘Matryoshka Composites’ and therefore being viewed as ‘O/W/W’ emulsion when the starting aqueous phase is either polysaccharide continuous or bi-continuous. The addition of low volume fraction of oil has indicated an influence on the thermodynamic equilibrium of SMP-GG system, through chemical analysis and rheological measurement. This probably leads to a tie-line change in the established phase diagram of SMP-GG system.http://www.sciencedirect.com/science/article/pii/S2667025921000406Skimmed milk powder (SMP)Guar gum (GG)Phase separationIncompatibilityMicrostructureEmulsion |
| spellingShingle | Wentao Liu Tim Foster Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram Food Hydrocolloids for Health Skimmed milk powder (SMP) Guar gum (GG) Phase separation Incompatibility Microstructure Emulsion |
| title | Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram |
| title_full | Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram |
| title_fullStr | Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram |
| title_full_unstemmed | Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram |
| title_short | Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram |
| title_sort | phase separation of a milk protein and guar gum the effect of guar gum molecular weight and oil addition on the phase diagram |
| topic | Skimmed milk powder (SMP) Guar gum (GG) Phase separation Incompatibility Microstructure Emulsion |
| url | http://www.sciencedirect.com/science/article/pii/S2667025921000406 |
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