Protein Ternary Phase Diagrams. 1. Effect of Ethanol, Ammonium Sulfate, and Temperature on the Phase Behavior of Type B Gelatin
The effect of ethanol or (NH4)2SO4 addition on aqueous gelatin solution (pH 7.0) phase behavior was examined in the temperature range from 10 to 70 °C for protein and solute concentrations of 0−100 wt %. Ternary phase diagrams were used to effectively illustrate the relationship between the seven pr...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1996, Vol.44 (7), p.1651-1657 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Elysée-Collen, Belinda Lencki, Robert W |
| description | The effect of ethanol or (NH4)2SO4 addition on aqueous gelatin solution (pH 7.0) phase behavior was examined in the temperature range from 10 to 70 °C for protein and solute concentrations of 0−100 wt %. Ternary phase diagrams were used to effectively illustrate the relationship between the seven protein morphologies observed. Gelatin only exists as a random coil structure above 40 °C. As a result, in ethanol and salt systems below 30 °C, one-phase or two-phase gel and liquid morphologies dominated. In contrast, above 50 °C, one-phase sol or two-phase coacervate morphologies occupied significant portions of the two phase diagram systems. Between 30 and 50 °C, a wide range of morphologies was observed in both systems, as the gelatin gradually transformed to a more random structure. Differences observed between the various gelatin phase diagrams were a result of altered protein−solute, intraprotein, and interprotein interactions caused by changing temperature, ethanol, and (NH4)2SO4 concentrations. Keywords: Protein; gelatin; ethanol; salt; phase diagram |
| doi_str_mv | 10.1021/jf950676r |
| format | Article |
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Between 30 and 50 °C, a wide range of morphologies was observed in both systems, as the gelatin gradually transformed to a more random structure. Differences observed between the various gelatin phase diagrams were a result of altered protein−solute, intraprotein, and interprotein interactions caused by changing temperature, ethanol, and (NH4)2SO4 concentrations. Keywords: Protein; gelatin; ethanol; salt; phase diagram</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf950676r</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>AGUA ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; EAU ; ETANOL ; ETHANOL ; Food industries ; Fundamental and applied biological sciences. 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Effect of Ethanol, Ammonium Sulfate, and Temperature on the Phase Behavior of Type B Gelatin</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The effect of ethanol or (NH4)2SO4 addition on aqueous gelatin solution (pH 7.0) phase behavior was examined in the temperature range from 10 to 70 °C for protein and solute concentrations of 0−100 wt %. Ternary phase diagrams were used to effectively illustrate the relationship between the seven protein morphologies observed. Gelatin only exists as a random coil structure above 40 °C. As a result, in ethanol and salt systems below 30 °C, one-phase or two-phase gel and liquid morphologies dominated. In contrast, above 50 °C, one-phase sol or two-phase coacervate morphologies occupied significant portions of the two phase diagram systems. Between 30 and 50 °C, a wide range of morphologies was observed in both systems, as the gelatin gradually transformed to a more random structure. Differences observed between the various gelatin phase diagrams were a result of altered protein−solute, intraprotein, and interprotein interactions caused by changing temperature, ethanol, and (NH4)2SO4 concentrations. Keywords: Protein; gelatin; ethanol; salt; phase diagram</description><subject>AGUA</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>EAU</subject><subject>ETANOL</subject><subject>ETHANOL</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GELATINA</subject><subject>GELATINE</subject><subject>SOLUCION</subject><subject>SOLUTION</subject><subject>SULFATE D'AMMONIUM</subject><subject>SULFATO DE AMONIO</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNptkc9v0zAYhi0EEmXjwJWTD3BAWjrbie3kuJWyHxqiqJ04Wl-SzzQliSvbRey0f32eMvXEyZLf53vk7zUhHzibcyb4-c5Wkimt_Csy41KwTHJeviYzlsKslIq_Je9C2DHGSqnZjDyuvIvYjXSDfgT_QFdbCEi_dvDbwxDmlM_p0lpsInWWLuMWRtef0YthcGN3GOj60FuIeEZhbJNj2KOHePBI3UjjFl90l7iFv53zz47Nwz5d0CvsIXbjKXljoQ_4_uU8IffflpvFdXb34-pmcXGXQS6KmIGq2rpWQiihZNlywYCXWlQcZV0jFCqXRZ3zvOA1tKhVq7VF0VquWIFWt_kJ-TJ5G-9C8GjN3ndDWthwZp6bM8fmEvtpYvcQGuith7HpwnEg51XOeJmwbMK6EPHfMQb_xyida2k2q7X5tVhd38qfC_M98R8n3oIzqd6kvF9XOu2iqxR-nkJogtm5Q_qMPvznbU932JBu</recordid><startdate>1996</startdate><enddate>1996</enddate><creator>Elysée-Collen, Belinda</creator><creator>Lencki, Robert W</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1996</creationdate><title>Protein Ternary Phase Diagrams. 1. 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Psychology</topic><topic>GELATINA</topic><topic>GELATINE</topic><topic>SOLUCION</topic><topic>SOLUTION</topic><topic>SULFATE D'AMMONIUM</topic><topic>SULFATO DE AMONIO</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Elysée-Collen, Belinda</creatorcontrib><creatorcontrib>Lencki, Robert W</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Elysée-Collen, Belinda</au><au>Lencki, Robert W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protein Ternary Phase Diagrams. 1. Effect of Ethanol, Ammonium Sulfate, and Temperature on the Phase Behavior of Type B Gelatin</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1996</date><risdate>1996</risdate><volume>44</volume><issue>7</issue><spage>1651</spage><epage>1657</epage><pages>1651-1657</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The effect of ethanol or (NH4)2SO4 addition on aqueous gelatin solution (pH 7.0) phase behavior was examined in the temperature range from 10 to 70 °C for protein and solute concentrations of 0−100 wt %. Ternary phase diagrams were used to effectively illustrate the relationship between the seven protein morphologies observed. Gelatin only exists as a random coil structure above 40 °C. As a result, in ethanol and salt systems below 30 °C, one-phase or two-phase gel and liquid morphologies dominated. In contrast, above 50 °C, one-phase sol or two-phase coacervate morphologies occupied significant portions of the two phase diagram systems. Between 30 and 50 °C, a wide range of morphologies was observed in both systems, as the gelatin gradually transformed to a more random structure. Differences observed between the various gelatin phase diagrams were a result of altered protein−solute, intraprotein, and interprotein interactions caused by changing temperature, ethanol, and (NH4)2SO4 concentrations. Keywords: Protein; gelatin; ethanol; salt; phase diagram</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf950676r</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1996, Vol.44 (7), p.1651-1657 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | American Chemical Society Journals |
| subjects | AGUA Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences EAU ETANOL ETHANOL Food industries Fundamental and applied biological sciences. Psychology GELATINA GELATINE SOLUCION SOLUTION SULFATE D'AMMONIUM SULFATO DE AMONIO TEMPERATURA TEMPERATURE |
| title | Protein Ternary Phase Diagrams. 1. Effect of Ethanol, Ammonium Sulfate, and Temperature on the Phase Behavior of Type B Gelatin |
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