Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters.
The effect of gelation of the polysaccharide phase on the phase separation was investigated for mixtures of anionic polysaccharide (kappa-carrageenan) and globular protein (beta-lactoglobulin) clusters at pH 7 well above the iso-electric point. Gelation of kappa-carrageenan was induced by cooling in the presence of KCl. In the liquid state the protein clusters phase-separate into relatively dense micro-domains. When the polysaccharide phase gelled during cooling, the turbidity of the systems decreased dramatically. Light scattering experiments showed that the density of the micro-domains decreased, while microscopy showed that the number and size was not strongly modified. It is concluded that smaller protein clusters leave the micro-domains when kappa-carrageenan gels. The effect could be reversed by reheating the samples and thus melting the gel and was observed for repeated heating and cooling cycles. The effect of gelation on phase separation decreases with increasing polysaccharide concentration and with ageing of the liquid mixture. The latter is caused by the formation of bonds between the protein clusters in the micro-domains that slowly reinforce with time.
Baussay
Karine
K
Polymères, Colloïdes, Interfaces, UMR CNRS, Université du Maine, 72085 Le Mans Cedex 9, France.
Durand
Dominique
D
Nicolai
Taco
T
D002351:Carrageenan / Q000737:chemistry*; D005782:Gels; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D044367:Phase Transition
D005782:Gels; D007782:Lactoglobulins; D002351:Carrageenan