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Characterization of the microstructure of phase segregated amylopectin and beta-lactoglobulin dry mixtures

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Author

Summary, in English

The microstructure of phase-segregated amylopectin (AP) and β-lactoglobulin (βlg) mixtures formed during drying from solutions with different concentrations and different polysaccharide and protein ratios have been studied using atomic force microscopy (AFM) and transmission electron microscopy (TEM). AFM was used as the main technique and TEM was used to confirm the results. Systems with only one of the components, AP or βlg, displayed even structures. When the polysaccharide and the protein were in the same system they phase segregated with a sharp boundary between the phases. According to the type of surface morphology of the phase-segregated samples, they were grouped into: domains wetting the air-water surface and domains appearing to be immersed in the solid film. The size range of the domains varied widely from about some nanometers to about a few micrometers which was determined by kinetic reasons or by restrictions given by the film structure of the sample. The two phase systems were AP-continuous phase at AP to βlg ratios above about 1:3 and βlg-continuous phase at ratios below about 1:6. Between these ratios, the systems appeared more or less bicontinuous. The morphology as well as its position in the phase diagram suggested a spinodal phase separation. Phase separation was also observed in the metastable region (AP to βlg ratio 3:1), although the domains were smaller and less developed and it was interpreted as binodal phase separation.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2007

Language

English

Pages

172-182

Publication/Series

Food Biophysics

Volume

2

Issue

4

Document type

Journal article

Publisher

Springer

Topic

  • Food Engineering

Keywords

  • atomic force microscopy
  • amylopectin
  • beta-lactoglobulin
  • films
  • dry
  • spinodal decomposition
  • phase segregation
  • polymer incompatibility

Status

Published

ISBN/ISSN/Other

  • ISSN: 1557-1866