Modeling water partition in composite gels of BSA with gelatin following high pressure treatment

作者：Semasaka Carine; Mhaske Pranita; Buckow Roman; Kasapis Stefan^*

来源：Food Chemistry, 2018, 265: 32-38.

DOI：10.1016/j.foodchem.2018.05.068

• Bovine serum albumin
• Gelatin
• Phase separated gels
• High pressure processing
• Water partition

Changes in the structural properties of hydrogels made with gelatin and bovine serum albumin mixtures were recorded following exposure to high pressure at 300 MPa for 15 min at 10 and 80 degrees C. Dynamic oscillation, SEM, FTIR and blending law modelling were utilised to rationalise results. Pressurization at the low temperature end yielded continuous gelatin networks supporting discontinuous BSA inclusions, whereas an inverted dispersion was formed at the high temperature end with the continuous BSA network suspending the discontinuous gelatin inclusions. Lewis and Nielsen equations followed the mechanical properties of the composites thus arguing that solvent partition between the two phases was always in favour of the polymer forming the continuous network. As far as we are aware, this is the first attempt to elucidate the solvent partition in pressurised hydrogel composites using blending law theory. Outcomes were contrasted with earlier work where binary mixtures were subjected only to thermal treatment.

• 出版日期2018-11-1
• 单位CSIRO