Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

C. Ersch, E. van der Linden, A.H. Martin, P. Venema

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

A virial theory was used to relate molecular interactions (in terms of second virial coefficients, B') and molecular size ratios to liquid–liquid phase separation. Application of the virial theory to binary hard sphere mixtures (additive and non-additive) confirmed the applicability of this simple approach towards predicting phase behavior based on two-particle interactions. Experimentally, second cross virial coefficients were obtained for dextran/gelatin, whey protein isolate (WPI)/gelatin mixtures and whey protein aggregate (WPA)/gelatin mixtures using membrane osmometry at varying ionic strength. From this, solvent conditions where interactions between proteins are dominated by electrostatics and solvent conditions where interactions are dominated by hard body interactions could be determined. Using experimentally obtained second virial coefficients, the liquid–liquid phase separation for gelatin/dextran mixtures was successfully predicted. Second cross virial coefficients for gelatin/whey protein isolate and for gelatin/whey protein aggregate could be related to the absence of phase separation in these mixtures. This could be related to a similar size of the proteins and their non-additive behavior at conditions where they mainly interact via hard body interactions.
Original languageEnglish
Pages (from-to)991-1002
JournalFood Hydrocolloids
Volume52
DOIs
Publication statusPublished - 2016

Fingerprint

Gelatin
Phase behavior
gelatin
Proteins
Phase separation
Dextran
whey protein isolate
proteins
protein aggregates
dextran
Dextrans
whey protein
Osmometry
Molecular interactions
Particle interactions
ionic strength
Ionic strength
Static Electricity
Osmolar Concentration
Electrostatics

Cite this

@article{9bfa615a607d4caea277cd17998a4bab,
title = "Interactions in protein mixtures. Part II: A virial approach to predict phase behavior",
abstract = "A virial theory was used to relate molecular interactions (in terms of second virial coefficients, B') and molecular size ratios to liquid–liquid phase separation. Application of the virial theory to binary hard sphere mixtures (additive and non-additive) confirmed the applicability of this simple approach towards predicting phase behavior based on two-particle interactions. Experimentally, second cross virial coefficients were obtained for dextran/gelatin, whey protein isolate (WPI)/gelatin mixtures and whey protein aggregate (WPA)/gelatin mixtures using membrane osmometry at varying ionic strength. From this, solvent conditions where interactions between proteins are dominated by electrostatics and solvent conditions where interactions are dominated by hard body interactions could be determined. Using experimentally obtained second virial coefficients, the liquid–liquid phase separation for gelatin/dextran mixtures was successfully predicted. Second cross virial coefficients for gelatin/whey protein isolate and for gelatin/whey protein aggregate could be related to the absence of phase separation in these mixtures. This could be related to a similar size of the proteins and their non-additive behavior at conditions where they mainly interact via hard body interactions.",
author = "C. Ersch and {van der Linden}, E. and A.H. Martin and P. Venema",
year = "2016",
doi = "10.1016/j.foodhyd.2015.07.021",
language = "English",
volume = "52",
pages = "991--1002",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

Interactions in protein mixtures. Part II: A virial approach to predict phase behavior. / Ersch, C.; van der Linden, E.; Martin, A.H.; Venema, P.

In: Food Hydrocolloids, Vol. 52, 2016, p. 991-1002.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

AU - Ersch, C.

AU - van der Linden, E.

AU - Martin, A.H.

AU - Venema, P.

PY - 2016

Y1 - 2016

N2 - A virial theory was used to relate molecular interactions (in terms of second virial coefficients, B') and molecular size ratios to liquid–liquid phase separation. Application of the virial theory to binary hard sphere mixtures (additive and non-additive) confirmed the applicability of this simple approach towards predicting phase behavior based on two-particle interactions. Experimentally, second cross virial coefficients were obtained for dextran/gelatin, whey protein isolate (WPI)/gelatin mixtures and whey protein aggregate (WPA)/gelatin mixtures using membrane osmometry at varying ionic strength. From this, solvent conditions where interactions between proteins are dominated by electrostatics and solvent conditions where interactions are dominated by hard body interactions could be determined. Using experimentally obtained second virial coefficients, the liquid–liquid phase separation for gelatin/dextran mixtures was successfully predicted. Second cross virial coefficients for gelatin/whey protein isolate and for gelatin/whey protein aggregate could be related to the absence of phase separation in these mixtures. This could be related to a similar size of the proteins and their non-additive behavior at conditions where they mainly interact via hard body interactions.

AB - A virial theory was used to relate molecular interactions (in terms of second virial coefficients, B') and molecular size ratios to liquid–liquid phase separation. Application of the virial theory to binary hard sphere mixtures (additive and non-additive) confirmed the applicability of this simple approach towards predicting phase behavior based on two-particle interactions. Experimentally, second cross virial coefficients were obtained for dextran/gelatin, whey protein isolate (WPI)/gelatin mixtures and whey protein aggregate (WPA)/gelatin mixtures using membrane osmometry at varying ionic strength. From this, solvent conditions where interactions between proteins are dominated by electrostatics and solvent conditions where interactions are dominated by hard body interactions could be determined. Using experimentally obtained second virial coefficients, the liquid–liquid phase separation for gelatin/dextran mixtures was successfully predicted. Second cross virial coefficients for gelatin/whey protein isolate and for gelatin/whey protein aggregate could be related to the absence of phase separation in these mixtures. This could be related to a similar size of the proteins and their non-additive behavior at conditions where they mainly interact via hard body interactions.

U2 - 10.1016/j.foodhyd.2015.07.021

DO - 10.1016/j.foodhyd.2015.07.021

M3 - Article

VL - 52

SP - 991

EP - 1002

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -