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• W2079463361 abstract "The phase separation behavior of mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions at 20 °C has been studied. The concentration of β-glucans required for induction of phase separation and the physical state of the separated phases, as revealed by visual observations and dynamic rheometry, depended on the molecular weight of β-glucans and the initial polymeric composition. For β-glucans with apparent molecular weights (Mw) 35 and 65 × 103 the β-glucan concentration at which thermodynamic incompatibility occurred decreased from about 2–2.5% (w/w) at low concentrations (∼0.2%) of sodium caseinate or pullulan to about 1–1.5% (w/w) β-glucans at high levels (up to 7.5% w/w) of the second biopolymer; these bi-phasic systems consisted of an upper liquid phase and a lower gel-like phase. For β-glucans with Mw of 110 × 103, a bi-phasic system with two liquid phases appeared above a certain β-glucan concentration, which decreased from approximately 4% to 1% (w/w) with increasing sodium caseinate levels in the range of 0.2–7.5% (w/w). With further increase in β-glucan concentration, the lower phase turned into a gel, and at even higher β-glucan concentrations, the polymer demixing process was ‘arrested’ by chain aggregation events, leading to a macroscopically single gel phase. Generally, the aggregation of β-glucans seemed to interfere with the phase separation phenomenon resulting in an increase of β-glucan concentration in the lower phase between 5% and 110% and only a slight increase of sodium caseinate or pullulan concentration in the upper phase (<10%), due to kinetic entrapment of the polymeric components into a highly viscous medium." @default.
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• W2079463361 date "2009-05-01" @default.
• W2079463361 modified "2023-09-23" @default.
• W2079463361 title "Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions" @default.
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• W2079463361 doi "https://doi.org/10.1016/j.foodhyd.2008.05.008" @default.
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