Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies

摘要: Abstract This work studies the interactions, thermodynamics, phase behaviour, and rheology of mucin/gelatin binary mixtures. Addition gelatin in mucin solutions at pH 7 leads to aggregation separation, while such phenomena are not observed lower values. Zeta potential measurements show that electrostatic interactions lead formation soluble complexes between 3. However, steric exclusions prime candidates for inducing any two macromolecular populations 7. Fluorimetry shows binding regimes mixtures 3, one at pH ΔG higher negative value 7, as compared 3; this can account tendency flocculate presence neutral environments but acidic ones. The Trouton ratio (ratio extensional shear viscosity) is low unusually high due aggregated structures. above highlight molecular events leading flow gelatin-based foods during oral processing.