The influence of gelation on the mechanism of phase separation of a biopolymer mixture

Elastic Networks of Protein Particles

“…Gelation during phase separation was used to produce protein particles, because this technique is known as a suitable method to produce spherical protein particles. 22,23,[29][30][31][32][33][34] However, this technique has some limitations because it requires the use of a polysaccharide to induce phase separation. We washed the protein particle suspension to remove most of the polysaccharide present in the system.…”

“…22,23,[29][30][31][32][33][34] A 10% (w/w) gelatin stock solution was prepared by stirring a gelatin solution for 2 h at 50°C. A 10% (w/w) stock solution of dextran was prepared by stirring for 1 h at 80°C.…”

“…20,21 The rate and onset of phase separation and gelation are important characteristics for the morphology of the protein structure produced, 22,23 and are critically dependent on the concentration, temperature and molar mass of the continuous phase. [24][25][26][27][28] Creation of protein particles is possible for a limited number of biopolymers using specific process conditions.…”

“…[24][25][26][27][28] Creation of protein particles is possible for a limited number of biopolymers using specific process conditions. 22,29,30 Gelatin particles are formed by inducing phase separation by temperature quenching. Whey proteins form small aggregates by mild heating of a whey protein solution.…”

Particle size effects in colloidal gelatin particle suspensions

“…Gelatin particles were prepared using the previously reported method of gelation in a thermally induced phase-separating biopolymer system (Anderson and Jones, 2001;Butler and Heppenstall-Butler, 2003). A 10% (w/w) gelatin stock solution was prepared by stirring at 50°C for 2 h. A 10% (w/w) dextran stock solution was prepared by stirring at 80°C for 1 h. To prepare the particles, one part of the 10% (w/w) gelatin stock solution was mixed with one part of the 10% (w/w) dextran solution.…”