Phase behaviour of oat b-glucan/sodium caseinate mixtures varying in molecular weight

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Food Chemistry
The isothermal phase behaviour at 5 C of mixtures of sodium caseinate and oat b-glucan isolates varying in molecular weight (MW) was investigated by means of phase diagram construction, rheometry, fluorescence microscopy and electrophoresis. Phase diagrams indicated that the compatibility of the b-glucan/ sodium caseinate system increases as b-glucan MW decreases. Images of mixtures taken at various biopolymer concentrations revealed phase separated domains. Results also revealed that at the state of thermodynamic equilibrium, lower MW samples yielded considerable viscosity in the mixture. At equivalent hydrodynamic volume of b-glucan in the mixtures, samples varying in molecular weight exhibited similar flow behaviour. A deviation dependent on the protein concentration was observed for the high MW sample in the concentrated regime due to the size of b-glucan aggregates formed. Results demonstrate that by controlling the structural features of b-glucan in mixtures with sodium caseinate, informed manipulation of rheological properties in these systems can be achieved.
This is an article published in Food Chemistry 138 (2013) 630–637;
Food Chemistry 138 (2013) 630–637;