%0 Journal Article %1 Haug2003 %A Haug, I. %A Williams, M. A. K. %A Lundin, L. %A Smidsrod, O. %A Draget, K. I. %C THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND %D 2003 %I ELSEVIER SCI LTD %J Food Hydrocolloids %K ; ;; [ISI:] carrageenan; fish gel gelatin gelatin; morphology order/disorder phase phase-separation; seperation; transition; %N 4 %P 439 -- 444 %T Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions %V 17 %X Gelatin from cold water fish species and kappa-carrageenan are both thermo-setting biopolymers of a poly-electrolytic character. By adjusting parameters such as pH and ionic strength, these polymers can, in the disordered state, associatively interact through electrostatic interactions. In the present study, the changes taking place at the molecular level are sought and linked to the rheological properties in a mixed system of these two biopolymers under conditions initially favouring associative phase separation (pH below IEP of the gelatin and low ionic strength). More specifically, these changes were followed as function of temperature with special emphasis on changes taking place close to the order/disorder temperature regimes of the two polymers. The present study concludes that a variety of complex structural arrangements can be obtained, and that dynamic processes in the form of structural re-arrangements are present when the single components are forced to undergo order/disorder transitions. (C) 2003 Elsevier Science Ltd. All rights reserved.

@article{Haug2003, __markedentry = {[phpts:6]}, abstract = {Gelatin from cold water fish species and kappa-carrageenan are both thermo-setting biopolymers of a poly-electrolytic character. By adjusting parameters such as pH and ionic strength, these polymers can, in the disordered state, associatively interact through electrostatic interactions. In the present study, the changes taking place at the molecular level are sought and linked to the rheological properties in a mixed system of these two biopolymers under conditions initially favouring associative phase separation (pH below IEP of the gelatin and low ionic strength). More specifically, these changes were followed as function of temperature with special emphasis on changes taking place close to the order/disorder temperature regimes of the two polymers. The present study concludes that a variety of complex structural arrangements can be obtained, and that dynamic processes in the form of structural re-arrangements are present when the single components are forced to undergo order/disorder transitions. (C) 2003 Elsevier Science Ltd. All rights reserved.}, added-at = {2011-11-04T13:47:04.000+0100}, address = {THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND}, author = {Haug, I. and Williams, M. A. K. and Lundin, L. and Smidsrod, O. and Draget, K. I.}, authoraddress = {Norwegian Univ Sci & Technol, Dept Biotechnol, Norwegian Biopolymer Lab, N-7491 Trondheim, Norway. ; Unilever Res & Dev, Sharnbrook MK44 1LQ, Beds, England.}, biburl = {https://www.bibsonomy.org/bibtex/271966ad412756bd1f7f9407bcea45067/pawelsikorski}, citedref = {ANTONOV YA, 1999, FOOD HYDROCOLLOID, V13, P517 ; EDELMAN MW, 2001, BIOMACROMOLECULES, V2, P1148 ; KOTZ J, 1997, TRENDS POLYM SCI, V5, P86 ; LOREN N, 2001, MACROMOLECULES, V34, P289 ; LUNDIN L, 2000, GUMS STABILISERS FOO, V10, P167 ; NORLAND RE, 1990, ADV FISHERIES TECHNO, P325 ; PICULELL L, 1995, BIOPOLYMER MIXTURES, P13 ; SMIDSROD O, 1972, ACTA CHEM SCAND, V26, P71 ; VEIS A, 1964, MACROMOLECULAR CHEM ; WARD AG, 1977, SCI TECHNOLOGY GELAT ; WILLIAMS MAK, 2001, INSTRUM SCI TECHNOL, V29, P367}, interhash = {102630c4dfe4b7dabe6c5598dd9b3f8d}, intrahash = {71966ad412756bd1f7f9407bcea45067}, isifile-dt = {Article}, isifile-em = {kurt.i.draget@chembio.ntnu.no}, isifile-ga = {687VJ}, isifile-j9 = {FOOD HYDROCOLLOID}, isifile-nr = {11}, isifile-pi = {OXFORD}, isifile-rp = {Draget, KI, Norwegian Univ Sci & Technol, Dept Biotechnol, Norwegian ; Biopolymer Lab, N-7491 Trondheim, Norway.}, isifile-sc = {Chemistry, Applied; Food Science & Technology}, isifile-tc = {2}, issn = {0268-005X}, journal = {Food Hydrocolloids}, keywords = {; ;; [ISI:] carrageenan; fish gel gelatin gelatin; morphology order/disorder phase phase-separation; seperation; transition;}, language = {English}, month = JUL, number = 4, owner = {phpts}, pages = {439 -- 444}, publisher = {ELSEVIER SCI LTD}, size = {6 p.}, sourceid = {ISI:000183397400006}, timestamp = {2011-11-04T13:47:12.000+0100}, title = {Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions}, volume = 17, year = 2003 }