Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation

The glass transition temperature of whey proteins concentrate (WPC)/hydroxypropyl methylcellulose (HPMC) co-dried mixtures with different degrees of phase separation and morphologies were determined by differential scanning calorimetry. To this end the phase separation of aqueous mixtures of WPC (12...

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Autores principales:	Jara, Federico Luis, Pilosof, Ana María Renata
Publicado:	2009
Materias:	Confocal scanning light microscopy Differential scanning calorimetry Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Calorimeters Confocal microscopy Curing Glass Glass transition Laser interferometry Mixtures Phase interfaces Phase modulation Polysaccharides Scanning Superconducting transition temperature Phase separation
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v487_n1-2_p65_Jara http://hdl.handle.net/20.500.12110/paper_00406031_v487_n1-2_p65_Jara
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00406031_v487_n1-2_p65_Jara
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spelling	paper:paper_00406031_v487_n1-2_p65_Jara2025-07-30T17:45:07Z Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation Jara, Federico Luis Pilosof, Ana María Renata Confocal scanning light microscopy Differential scanning calorimetry Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Calorimeters Confocal microscopy Curing Differential scanning calorimetry Glass Glass transition Laser interferometry Mixtures Phase interfaces Phase modulation Polysaccharides Scanning Superconducting transition temperature Confocal scanning light microscopy Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Phase separation The glass transition temperature of whey proteins concentrate (WPC)/hydroxypropyl methylcellulose (HPMC) co-dried mixtures with different degrees of phase separation and morphologies were determined by differential scanning calorimetry. To this end the phase separation of aqueous mixtures of WPC (12 wt% or 20 wt%) and HPMC (2 wt% or 3 wt%) at pH 5 or 6, was arrested at different times before freeze-drying. Confocal microscopy allowed to characterize the morphology of phase separation. Co-dried mixture from quenched phase-separated systems exhibited different numbers of Tgs, according to the degree of phase separation. Two Tgs were observed in the fully phase-separated systems. A single Tg was detected during the first stages of phase separation (i.e. below a 50% of phase separation). It is proposed to ascribe the observed single Tg to the predominance of the extremely large mixed protein/polysaccharide interface present, that would dominate the mobility of the whole system because acting as a network for the entanglement between the protein-rich and the polysaccharide-rich phases. WPC (12 wt%)/HPMC (2 wt%) co-dried mixture at pH 5, with a degree of phase separation above 50%, exhibited three Tgs which were related respectively to the mixed interface, protein-rich phase and polysaccharide-rich phase. The non-phase-separated WPC (6 wt%)/HPMC (1 wt%) co-dried mixture also showed a single Tg with a reasonable agreement to the predicted value by a theoretical model. © 2009 Elsevier B.V. All rights reserved. Fil:Jara, F.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v487_n1-2_p65_Jara http://hdl.handle.net/20.500.12110/paper_00406031_v487_n1-2_p65_Jara
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Confocal scanning light microscopy Differential scanning calorimetry Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Calorimeters Confocal microscopy Curing Differential scanning calorimetry Glass Glass transition Laser interferometry Mixtures Phase interfaces Phase modulation Polysaccharides Scanning Superconducting transition temperature Confocal scanning light microscopy Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Phase separation
spellingShingle	Confocal scanning light microscopy Differential scanning calorimetry Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Calorimeters Confocal microscopy Curing Differential scanning calorimetry Glass Glass transition Laser interferometry Mixtures Phase interfaces Phase modulation Polysaccharides Scanning Superconducting transition temperature Confocal scanning light microscopy Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Phase separation Jara, Federico Luis Pilosof, Ana María Renata Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
topic_facet	Confocal scanning light microscopy Differential scanning calorimetry Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Calorimeters Confocal microscopy Curing Differential scanning calorimetry Glass Glass transition Laser interferometry Mixtures Phase interfaces Phase modulation Polysaccharides Scanning Superconducting transition temperature Confocal scanning light microscopy Glass transition temperature Hydroxypropyl methylcellulose Phase behaviour Whey protein concentrate Phase separation
description	The glass transition temperature of whey proteins concentrate (WPC)/hydroxypropyl methylcellulose (HPMC) co-dried mixtures with different degrees of phase separation and morphologies were determined by differential scanning calorimetry. To this end the phase separation of aqueous mixtures of WPC (12 wt% or 20 wt%) and HPMC (2 wt% or 3 wt%) at pH 5 or 6, was arrested at different times before freeze-drying. Confocal microscopy allowed to characterize the morphology of phase separation. Co-dried mixture from quenched phase-separated systems exhibited different numbers of Tgs, according to the degree of phase separation. Two Tgs were observed in the fully phase-separated systems. A single Tg was detected during the first stages of phase separation (i.e. below a 50% of phase separation). It is proposed to ascribe the observed single Tg to the predominance of the extremely large mixed protein/polysaccharide interface present, that would dominate the mobility of the whole system because acting as a network for the entanglement between the protein-rich and the polysaccharide-rich phases. WPC (12 wt%)/HPMC (2 wt%) co-dried mixture at pH 5, with a degree of phase separation above 50%, exhibited three Tgs which were related respectively to the mixed interface, protein-rich phase and polysaccharide-rich phase. The non-phase-separated WPC (6 wt%)/HPMC (1 wt%) co-dried mixture also showed a single Tg with a reasonable agreement to the predicted value by a theoretical model. © 2009 Elsevier B.V. All rights reserved.
author	Jara, Federico Luis Pilosof, Ana María Renata
author_facet	Jara, Federico Luis Pilosof, Ana María Renata
author_sort	Jara, Federico Luis
title	Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
title_short	Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
title_full	Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
title_fullStr	Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
title_full_unstemmed	Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
title_sort	glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation
publishDate	2009
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v487_n1-2_p65_Jara http://hdl.handle.net/20.500.12110/paper_00406031_v487_n1-2_p65_Jara
work_keys_str_mv	AT jarafedericoluis glasstransitiontemperatureofproteinpolysaccharidecodriedmixturesasaffectedbytheextentandmorphologyofphaseseparation AT pilosofanamariarenata glasstransitiontemperatureofproteinpolysaccharidecodriedmixturesasaffectedbytheextentandmorphologyofphaseseparation
_version_	1840327719314784256

Glass transition temperature of protein/polysaccharide co-dried mixtures as affected by the extent and morphology of phase separation

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