Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 328454
Title Ultralow Interfacial Tensions in an Aqueous Phase-Separated Gelatin/Dextran and Gelatin/Gum Arabic System: A Comparison
Author(s) Scholten, E.; Visser, J.E.; Sagis, L.M.C.; Linden, E. van der
Source Langmuir 20 (2004)6. - ISSN 0743-7463 - p. 2292 - 2297.
Department(s) Physics and Physical Chemistry of Foods
Food Chemistry
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) acacia-senegal gum - polymer-solutions - master curve - mixtures - state - drop
Abstract Many protein/polysaccharide mixtures phase separate when the concentrations of these biopolymers are sufficiently high. One of the properties involved in this phenomenon is the interfacial tension. Here we present measurements of the interfacial tension of two different protein/polysaccharide mixtures. The protein gelatin was mixed with either dextran or gum arabic, all used in a variety of food products. The phase diagrams were constructed using optical rotation. Although both polysaccharides have the same molecular weight, the phase diagrams differed. The interfacial tension of samples, varying in the distance from the critical point, was determined using the spinning drop method. The interfacial tension was found to be in the range of 1-15 N/m. For both systems, the scaling behavior of the interfacial tension was investigated. The investigated gelatin/dextran system gave critical exponents of 2.5 ± 0.1 and 1.4 ± 0.1, in reasonable agreement with the mean-field values 3 and 1.5, respectively. The gelatin/gum arabic system did not show critical behavior. For this system, the interfacial tension shows a logarithmic dependence on the distribution of the gelatin and the gum arabic molecules in the separated phases.
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