Abstract
The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions were characterized to determine their electrical charge, molecular weight, solubility, and flow behavior. Second, suitable conditions for inducing phase segregation in biopolymer mixtures were established by measuring biopolymer concentrations and segregation times. Third, alginate–beet pectin mixtures were blended at pH 7 to promote segregation and the partitioning of the biopolymers between the upper and lower phases was determined using UV–visible spectrophotometry, colorimetry, and calcium sensitivity measurements. The results revealed that phase separation depended on the overall biopolymer concentration and the degree of biopolymer hydrophobicity. A two-phase system could be formed when modified beet pectins (DE 68%) were used but not when unmodified ones (DE 53%) were used. Our measurements demonstrated that the phase separated systems consisted of a pectin-rich lower phase and an alginate-rich upper phase. These results suggest that novel structures may be formed by utilization of polysaccharide–polysaccharide phase separation. By controlling the product formulation and processing conditions it may therefore be possible to fabricate biopolymer particles with specific dimensions, shapes, and internal structures.
Highlights
Processed food products often contain a number of different food biopolymers that can interact with each other through a variety of different forces, which leads to a diverse range of microstructural organizations and physicochemical properties [1,2,3,4,5]
The anionic polysaccharides had a relatively high negative charge from pH 8 to 5, but the magnitude of their charge decreased as the pH was reduced from 5 to 2. This effect can be attributed to protonation of the carboxyl groups on the alginate and beet pectin molecules, which typically have pKa values around 3.5
At neutral pH, the magnitude of the ζ–potential of the alginate molecules was considerably higher than that of the beet pectin molecules, which can be attributed to a higher linear charge density, i.e., more carboxyl groups per unit length of molecule
Summary
Processed food products often contain a number of different food biopolymers that can interact with each other through a variety of different forces, which leads to a diverse range of microstructural organizations and physicochemical properties [1,2,3,4,5]. Careful manipulation of these interactions can be used to create foods with novel or improved functional attributes [6,7]. The phase separated system can be converted into a ‘water-in-water’ emulsion by application of shear forces, leading
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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.
