Mapping the Complex Phase Behaviors of Aqueous Mixtures of 魏-Carrageenan and Type B Gelatin

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• 作者：Yiping Cao ; Lu Wang ; Ke Zhang ; Yapeng Fang ; Katsuyoshi Nishinari ; Glyn O. Phillips
• 刊名：Journal of Physical Chemistry B
• 出版年：2015
• 出版时间：July 30, 2015
• 年：2015
• 卷：119
• 期：30
• 页码：9982-9992
• 全文大小：733K
• ISSN：1520-5207

文摘

We report a detailed and complete phase diagram for an aqueous mixture of oppositely charged gelling biopolymers, type B gelatin and 魏-carrageenan (KC) at pH 7.0. The phase diagram is studied in the ionic strength鈥搕emperature coordinate by means of turbidity, rheological and differential scanning calorimetric measurements, and macroscopic phase compositional analysis. Seven phase regions are identified, including (I) compatible region, (II) electrostatically induced associative phase separation (EIAPS) region, (III) hydrogen bonding induced associative phase separation (HBIAPS) region, (IV) coexistence of EIAPS and HBIAPS, (V) segregative phase separation (SPS) region, (VI) coexistence of HBIAPS and SPS, and (VII) SPS trapped by gelation. The HBIAPS reported for the first time here is attributed to the extensive hydrogen bonding formation between gelatin and KC above their conformational transition temperatures, as probed by addition of urea and methylene blue as well as by 2D ¹H鈥?sup>1H NOESY NMR. NaCl is found to have dual effects on HBIAPS. The electrostatic complexation at lower ionic strength facilitates the formation of hydrogen bonds between gelatin and KC and hence the HBIAPS. It is believed that the local structural arrangement of gelatin molecules or the change in local solvent environment prior to triple helix formation during cooling enables the formation of hydrogen bonds with KC.