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Phase separation, rheology and microstructure of micellar casein–guar gum mixtures

✍ Scribed by Sophie Bourriot; Catherine Garnier; Jean-Louis Doublier

Book ID: 114200891
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 624 KB
Volume: 13
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(98)00068-x

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Although the majority of biopolymers are incompatible in water, systems containing casein molecules and a neutral polysaccharide (guar gum galactomannan) showed phase separation only at an ionic strength above 0.09 -0.2. Static light scattering, circular dichroism spectroscopy, velocity sedimentatio