Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

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

doi:10.1016/j.foodhyd.2015.07.021

Cited by 24 publications

(14 citation statements)

References 53 publications

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“…The most common mixed protein system used for gel formation is the mixture of milk proteins, which are composed of whey proteins and casein, and the whey proteins consist of large amounts of β‐lg and α‐la, and a smaller amount of BSA (O'Mahony & Fox, 2014). The gelation behavior of this mixed system has been extensively studied and documented in literatures (Nguyen et al., 2017; Ersch, Meijvogel, van der Linden, Martin, & Venema, 2016; Ersch, ter Laak, van der Linden, Venema, & Martin, 2015; Ersch, van der Linden, Martin, & Venema, 2016; Gezimati, Singh, & Creamer, 1996; Nguyen et al., 2017). However, the underlying mechanisms responsible for the formation of three‐dimensional gel network of whey proteins and casein are not well understood because these proteins had different structures and gelling behaviors (Hines & Foegeding, 1993; Matsudomi, Rector, & Kinsella, 1991; Nguyen et al., 2017; Nguyen et al., 2016; Rector, Matsudomi, & Kinsella, 1991), leading to the complicated interactions among them.…”

Section: Aggregation and Gelation Of Mixed Protein Systemsmentioning

confidence: 99%

“…These changes of rheological properties were suggested to be attributed to segregative phase separation induced by aggregation of globular proteins or polymerization of gelatin from coil to helix transition (Ersch, van der Linden, Venema, & Martin, 2016; Fitzsimons, Mulvihill, & Morris, 2008; Pang, Deeth, Sopade, Sharma, & Bansal, 2014). These phase separation phenomena often happened in the mixed binary system where the particle size of globular proteins was larger than that of gelatin (Ersch, van der Linden, Martin, et al., 2016; Ersch, van der Linden, Venema, et al., 2016). In mixed binary system where the gelation of globular proteins occurred prior to the gelation of gelatin, mixed protein gels with bi‐continuous microstructures were observed, coupled with a gradual change in the mechanical properties (Ersch, van der Linden, Martin, et al., 2016; Ersch, van der Linden, Venema, et al., 2016; Ersch et al., 2015).…”

Section: Aggregation and Gelation Of Mixed Protein Systemsmentioning

confidence: 99%

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Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Wang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment‐friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.

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Section: Aggregation and Gelation Of Mixed Protein Systemsmentioning

confidence: 99%

Section: Aggregation and Gelation Of Mixed Protein Systemsmentioning

confidence: 99%

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Wang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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“…This forms an incentive to try and treat the polydisperse component as if it is effectively one component. A natural and convenient choice for this route is coupled to the experimental determination of virial coefficients using membrane osmometry [ 35 ]. Namely, membrane osmometry yields values that are number averaged.…”

Section: Theorymentioning

confidence: 99%

Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in Solution

Sturtewagen

Linden

2021

Molecules

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The ability to separate enzymes, nucleic acids, cells, and viruses is an important asset in life sciences. This can be realised by using their spontaneous asymmetric partitioning over two macromolecular aqueous phases in equilibrium with one another. Such phases can already form while mixing two different types of macromolecules in water. We investigate the effect of polydispersity of the macromolecules on the two-phase formation. We study theoretically the phase behavior of a model polydisperse system: an asymmetric binary mixture of hard spheres, of which the smaller component is monodisperse and the larger component is polydisperse. The interactions are modelled in terms of the second virial coefficient and are assumed to be additive hard sphere interactions. The polydisperse component is subdivided into sub-components and has an average size ten times the size of the monodisperse component. We calculate the theoretical liquid–liquid phase separation boundary (the binodal), the critical point, and the spinodal. We vary the distribution of the polydisperse component in terms of skewness, modality, polydispersity, and number of sub-components. We compare the phase behavior of the polydisperse mixtures with their concomittant monodisperse mixtures. We find that the largest species in the larger (polydisperse) component causes the largest shift in the position of the phase boundary, critical point, and spinodal compared to the binary monodisperse binary mixtures. The polydisperse component also shows fractionation. The smaller species of the polydisperse component favor the phase enriched in the smaller component. This phase also has a higher-volume fraction compared to the monodisperse mixture.

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“…The number averaged virial coefficient was chosen because it allows for comparison to experiments, e.g. the virial coefficient obtained from osmometric measurements [16].…”

Section: A Osmotic Virial Coefficientmentioning

confidence: 99%

Effect of polydispersity on the phase behavior of non-additive hard spheres in solution, part II

Sturtewagen¹,

Linden²

2019

Preprint

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We study the theoretical phase behavior of an asymmetric binary mixture of hard spheres, of which the smaller component is monodisperse and the larger component is polydisperse. The interactions are modeled in terms of the second virial coefficient and can be additive hard sphere (HS) or nonadditive hard sphere (NAHS) interactions. The polydisperse component is subdivided into two sub-components and has an average size ten or three times the size of the monodisperse component. We give the set of equations that defines the phase diagram for mixtures with more than two components in a solvent. We calculate the theoretical liquid-liquid phase separation boundary for two phase separation (the binodal) and three phase separation, the plait point, and the spinodal. We vary the distribution of the polydisperse component in skewness and polydispersity, next to that we vary the non-additivity between the sub-components as well as between the main components. We compare the phase behavior of the polydisperse mixtures with binary monodisperse mixtures for the same average size and binary monodisperse mixtures for the same effective interaction. We find that when the compatibility between the polydisperse sub-components decreases, three-phase separation becomes possible. The shape and position of the phase boundary is dependent on the non-additivity between the subcomponents as well as their size distribution. We conclude that it is the phase enriched in the polydisperse component that demixes into an additional phase when the incompatibility between the sub-components increases.

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Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

Cited by 24 publications

References 53 publications

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in Solution

Effect of polydispersity on the phase behavior of non-additive hard spheres in solution, part II

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