Methods for Screening Cloud Point Temperatures

A novel and simple method for the measurement of cloud point temperatures of solutions is presented. Cloud point determination, which is currently used to establish the phase diagrams of protein solutions, is indicative of proteins interactions and constitutes a useful tool for food products enginee...

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Bibliographic Details
Published in:Food biophysics 2018-12, Vol.13 (4), p.422-431
Main Authors: Pincemaille, J., Banc, A., Chauveau, E., Fromental, J.-M., Ramos, L., Morel, M.-H., Menut, P.
Format: Article
Language:English
Subjects:
Ambient temperature
Analytical Chemistry
Biological and Medical Physics
Biophysics
Calorimetry
Chemical Sciences
Chemistry
Chemistry and Materials Science
Condensates
Differential scanning calorimetry
Ethanol
Evaporation
Food Science
Liquid phases
Optical properties
or physical chemistry
Organic chemistry
Original Article
Phase diagrams
Phase transitions
Proteins
Screening
Solvents
Theoretical and
Wheat
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Summary:A novel and simple method for the measurement of cloud point temperatures of solutions is presented. Cloud point determination, which is currently used to establish the phase diagrams of protein solutions, is indicative of proteins interactions and constitutes a useful tool for food products engineering. We describe a novel experimental setup that allows screening of a large number of physical-chemical conditions in one measurement and the determination of cloud point temperatures both above and below ambient temperature. We use a simple method to avoid solvent evaporation and condensation, so that the set-up can be used for solutions prepared with a volatile solvent. We present the operating parameter range and the precision of the measurement. The optical properties of the system are calibrated with solutions of known transmittance, and the determination of cloud point temperatures is validated on a standard non-ionic surfactant solution. Finally, we demonstrate the efficiency of the method by determining the phase diagram of a wheat protein extract, soluble in a water/ethanol mixture. Complemented with differential scanning calorimetry measurements, the liquid-liquid phase transition can be determined up to a protein concentration of 250 g/L, a range inaccessible with conventional methods for this protein extract.
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-018-9548-1