Thermodynamic incompatibility : segregative phase separation

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Table of contents

Chapter I Interactions and dynamics in colloidal systems
I.1. Introduction
I.2. Theoretical description of interaction forces
I.2.1. DLVO interactions
I.2.1.1. Electrostatic interactions
I.2.1.2. Van der Waals interactions
I.2.2. Non DLVO interactions
I.2.2.1. The hydration or solvation effect
I.2.2.2. Hydrophobic interactions
I.3. Interactions in macromolecular solutions
I.3.1. Thermodynamics of polymer-polymer miscibility
I.3.1.1. The Flory-Huggins theory
I.3.1.2. Dynamics of phase separation
I.3.2. Main demixing mechanisms in mixed macromolecular solutions
I.3.2.1. Depletion flocculation
I.3.2.2. Thermodynamic incompatibility: segregative phase separation
I.3.2.3. Thermodynamic compatibility: associative phase separation
I.4. Complex coacervation between β-lactoglobulin and Acacia gum
I.4.1. Characteristics of 􀈕-lactoglobulin
I.4.2. Particularity of Acacia gum
I.4.3. Mixtures of 􀈕-lactoglobulin and Acacia gum
I.5. Objectives of the thesis
I.6. Outline of the thesis
I.7. References
Chapter II Thermodynamic characterization of interactions between β-lactoglobulin and major molecular fractions of Acacia gum
II.1. Introduction
II.2. Experimental Section
II.2.1. Materials
II.2.2. Preparation of β-Lactoglobulin (BLG) and Acacia gum AG) stock dispersions
II.2.3. Isothermal Titration Calorimetry
II.2.4. Optical density
II.3. Results and Discussion
II.3.1. Thermodynamic characteristics of BLG/AG interactions
II.3.2. Ratio-induced structural transitions during complexation between BLG and AG
II.3.3. Thermodynamic contribution of individual molecular fraction of TAG in interactions with BLG
II.3.4. Parameters influencing the thermodynamic characteristics of the different BLG/AG systems
II.3.4.1. Initial concentration of AG
II.3.4.2. pH
II.3.4.3. Temperature
II.4. Conclusions
II.5. References
Chapter III Influence of Acacia gum molecular polydispersity on the complex coacervation with β-lactoglobulin
III.1. Introduction
III.2. Experimental section
III.2.1. Materials
III.2.2. Samples preparation
III.2.2.1. Stock solutions of β-lactoglobulin (BLG) and Acacia Gum (AG)
III.2.2.2. Mixed dispersions
III.2.3. Dynamic light scattering
III.2.4. Electrophoretic mobility measurements (μE)
III.2.5. Small Angle Static Light Scattering (SALS)
III.3. Results and Discussion
III.3.1. Dynamic light scattering (DLS)
III.3.2. Electrophoretic mobility (μE)
III.3.3. Small angle static light scattering (SALS)
III.4. Conclusions
III.5. References
Chapter IV Control of the strength of interactions between β-lactoglobulin and Acacia gum molecular fractions
IV.1. Introduction
IV.2. Experimental section
IV.2.1. Materials
IV.2.2. Preparation of β-Lactoglobulin (BLG), Acacia gum (AG) stock dispersions and BLG/AG mixed dispersisons
IV.2.3. Dynamic light scattering
IV.2.4. Electrophoretic mobility measurements (μE)
IV.2.5. Small Angle Static Light Scattering (SALS)
IV.2.6. Granulo-Polarimetry
IV.2.7. Epi-fluorescence Microscopy
IV.3. Results and Discussion
IV.3.1. Effect of the Pr:Pol ratio on complexation/coacervation mechanism
IV.3.1.1. Dynamic light scattering
IV.3.1.2. Electrophoretic mobility
IV.3.1.3. Small angle static light scattering
IV.3.2. Effect of the total biopolymer concentration (Cp)
IV.3.2.1. Granulo-Polarimetry
IV.3.2.2. Optical microscopy
IV.4. Conclusions
IV.5. References