Abstract
The kinetics of phase separation were observed in the gelatin/maltodextrin and gelatin/maltodextrin/gum arabic systems, where gum arabic was added as a minority component, using small-angle light scattering, turbidity measurement, and confocal scanning laser microscopy. Phase separation occurred by spinodal decomposition for quenches both above and below the temperature at which gelatin gelled. Coarsening of the phase-separated microstructure was hindered by gelation, and a hydrodynamic mechanism, observed when the gelatin remained in the liquid state, was suppressed. Gum arabic, containing both polysaccharide and polypeptide components, was hypothesized to be potentially interfacially active in the gelatin/maltodextrin system, in analogy with synthetic block copolymer compatibilizers in demixed synthetic polymer systems. The hypothesis was experimentally refuted under the chosen experimental conditions, as no evidence was found to suggest that it altered the phase separation behavior.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
