Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment

Semasaka, C, Dekiwadia, C, Buckow, R and Kasapis, S 2019, 'Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment', Food Chemistry, vol. 285, pp. 104-110.


Document type: Journal Article
Collection: Journal Articles

Title Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment
Author(s) Semasaka, C
Dekiwadia, C
Buckow, R
Kasapis, S
Year 2019
Journal name Food Chemistry
Volume number 285
Start page 104
End page 110
Total pages 7
Publisher Elsevier BV
Abstract We examine the morphology of hydrogels made of bovine serum albumin and gelatin following high pressure processing at 300 MPa for 15 min at 10 and 80 °C. Emphasis is on the distribution of added calcium counterions between the polymeric phases seen in changes in the structural properties of the composite gel. Protocol includes thermal and HPP treatments, dynamic oscillation rheology, ESEM, and modeling from the synthetic polymer approach to rationalize results. Pressurization at 10 °C produced continuous gelatin networks with dispersed BSA inclusions whereas pressurization at 80 °C yielded an inverse dispersion of BSA as the continuous phase supporting liquid gelatin inclusions. Lewis and Nielsen equations were adapted to predict the counterion distribution between the polymeric phases that profoundly affected the structural properties of the pressurized gels. The concept of counterion partition (p c ) is introduced to the literature to follow the phase behavior of the composites in the presence of added calcium counterions.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Bovine serum albumin
Counterion distribution
Gelatin
High pressure processing
Phase separation
DOI - identifier 10.1016/j.foodchem.2019.01.125
Copyright notice © 2019 Elsevier
ISSN 0308-8146
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