Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH

摘要: Abstract The structural properties and morphology of mixed gels made aqueous preparations agarose whey protein were modified by changing thermal treatment pH. conformationally dissimilar polymers phase separated this process was followed small-deformation dynamic oscillation in shear, differential scanning calorimetry environmental electron microscopy. Experimental protocol encourages formation a range two-phase systems from continuous matrices perforated liquid-like inclusions to inverted where soft matrix suspends hard agarose-filler particles. These distinct morphologies have widely different mechanical moduli, which adapting theoretical analysis (isostress–isostrain Lewis–Nielsen blending laws) the literature synthetic block polyblends. Based on framework thought, reasonable predictions elastic moduli composite that led patterns solvent partition between two polymeric networks. It shown proteins, mixture with polysaccharide, exhibit favorable relative affinity (P-factor) for water molecules at pH above their isoelectric point. This is an unexpected outcome adds central finding single P value distribution discontinuous binary gels. thus proposed continuity agarose/whey are under kinetic control can be heavily governed changes environment.