Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

Ersch, Carsten; Meijvogel, L.L.C.; Linden, Erik van der; Martin, A.H.; Venema, Paul

doi:10.1016/j.foodhyd.2015.07.020

Cited by 20 publications

(25 citation statements)

References 60 publications

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“…Materials have been described and characterized in detail in an earlier publication (Ersch et al, 2015) which also contains more details about the osmometry measurements. Whey protein isolate (WPI) was purchased from Davisco Foods international Inc. (Le Sueur, MN, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Whey protein aggregates (WPA) were prepared by heating a 4% or 6% w/w WPI solution (20 mM MOPS buffer pH 6.8 with an ionic strength of 3 mM) at 95 C for 30 min which lead to differently sized aggregates (characterized in the earlier publication (Ersch et al, 2015)). The aggregate solutions were then adjusted to the desired ionic strength for the measurement and from this point onwards treated identically to the protein stock solutions.…”

Section: Methodsmentioning

confidence: 99%

“…In the region close to the binodal (but still below the spinodal), mixtures are metastable or can phase separate via nucleation and growth. The spinodal can be determined using the determinant of the stability matrix of the system (equation (2.15)) (Ermakova & Anikeev, 2000). The spinodal separates the metastable region of the phase diagram (area between binodal and spinodal) from the unstable region (area above the spinodal).…”

Section: Phase Diagrams Based On Two Particle Interactionmentioning

confidence: 99%

“…The critical point of the mixture can be found by applying the following two conditions (Ermakova & Anikeev, 2000) DetðM 1 Þ ¼ 0…”

Section: Phase Diagrams Based On Two Particle Interactionmentioning

confidence: 99%

“…We have decided to use membrane osmometry because of its direct measurement of the osmotic pressure, and because the measured values are number-averaged and therefore insensitive to sample impurities, like dust. In our previous work on this topic we have determined the molecular weight and molecular interactions for a variety of proteins and crude protein mixtures (Ersch, Meijvogel, van der Linden, Martin, & Venema, 2015). These results were used to estimate the strength of the adhesive interactions between b-lactoglobulin molecules, which turned out to be well-described as adhesive hard spheres.…”

Section: Introductionmentioning

confidence: 99%

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