<p>Gelatin and maltodextrin are biopolymers widely utilized in the food and pharmaceutical industries due to their functional properties. Gelatin (Mw ≈ 122,300 Da) and maltodextrin (Mw ≈ 1,400 Da) were analyzed using multiple experimental methods. To investigate the impact of temperature on phase separation, binodal curves have been established at 37°C and 45°C using ternary compositions of maltodextrin and gelatin (5–12% w/w). The tie-line compositions and refractive indices were determined using binodal curves, which demonstrated that miscibility was improved as the temperature increased. Two methodologies were employed to independently estimate the Flory–Huggins parameters (<InlineEquation ID="IEq1"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11483_2025_9979_Article_IEq1.gif" Format="GIF" Height="12" Rendition="HTML" Resolution="72" Type="Linedraw" Width="34" /> </InlineMediaObject> <EquationSource Format="TEX">${\chi }_{FH}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>χ</mi> <mrow> <mi mathvariant="italic">FH</mi> </mrow> </msub> </math></EquationSource> </InlineEquation>). Initially, water activity measurements were conducted for gelatin (0.05–4% w/w), maltodextrin (1–40% w/w), and their mixtures (0.5–4% gelatin and 1–6% maltodextrin). The results indicated a strong and medium interaction between gelatin and water (<InlineEquation ID="IEq2"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11483_2025_9979_Article_IEq1.gif" Format="GIF" Height="12" Rendition="HTML" Resolution="72" Type="Linedraw" Width="34" /> </InlineMediaObject> <EquationSource Format="TEX">${\chi }_{FH}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>χ</mi> <mrow> <mi mathvariant="italic">FH</mi> </mrow> </msub> </math></EquationSource> </InlineEquation> = –0.68) and maltodextrin and water (<InlineEquation ID="IEq3"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11483_2025_9979_Article_IEq1.gif" Format="GIF" Height="12" Rendition="HTML" Resolution="72" Type="Linedraw" Width="34" /> </InlineMediaObject> <EquationSource Format="TEX">${\chi }_{FH}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>χ</mi> <mrow> <mi mathvariant="italic">FH</mi> </mrow> </msub> </math></EquationSource> </InlineEquation>= 0.48), respectively, as well as a strong repulsion in the ternary system (<InlineEquation ID="IEq4"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11483_2025_9979_Article_IEq1.gif" Format="GIF" Height="12" Rendition="HTML" Resolution="72" Type="Linedraw" Width="34" /> </InlineMediaObject> <EquationSource Format="TEX">${\chi }_{FH}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>χ</mi> <mrow> <mi mathvariant="italic">FH</mi> </mrow> </msub> </math></EquationSource> </InlineEquation>= 15.5). Secondly, intrinsic viscosity measurements were used to estimate Hansen solubility parameters (HSP) for mixtures of maltodextrin and gelatin separately in seven specific solvents (0–10 g/dl). The total solubility parameters (δt) for maltodextrin and gelatin were 39.6 MPa½ and 43.4 MPa½, respectively. Finally, the values of <InlineEquation ID="IEq5"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11483_2025_9979_Article_IEq1.gif" Format="GIF" Height="12" Rendition="HTML" Resolution="72" Type="Linedraw" Width="34" /> </InlineMediaObject> <EquationSource Format="TEX">${\chi }_{FH}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>χ</mi> <mrow> <mi mathvariant="italic">FH</mi> </mrow> </msub> </math></EquationSource> </InlineEquation> that were derived from HSP were 0.368 for gelatin and 0.205 for maltodextrin (α = 1). This integrated methodology offers a distinctive thermodynamic perspective on the incompatibility of biopolymers in aqueous mixtures.</p>

Thermodynamic and Phase Separation Characteristics of Maltodextrin and Gelatin Aqueous Solutions: A New Approach

期刊论文
发表日期：

2025年6月13日

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Sara Bazrafshan,
Maryam Mizani,
Gholamreza Pazuki,
Shahla Shahriari

摘要

Gelatin and maltodextrin are biopolymers widely utilized in the food and pharmaceutical industries due to their functional properties. Gelatin (Mw ≈ 122,300 Da) and maltodextrin (Mw ≈ 1,400 Da) were analyzed using multiple experimental methods. To investigate the impact of temperature on phase separation, binodal curves have been established at 37°C and 45°C using ternary compositions of maltodextrin and gelatin (5–12% w/w). The tie-line compositions and refractive indices were determined using binodal curves, which demonstrated that miscibility was improved as the temperature increased. Two methodologies were employed to independently estimate the Flory–Huggins parameters ( ${\chi }_{FH}$ $χ_{FH}$ ). Initially, water activity measurements were conducted for gelatin (0.05–4% w/w), maltodextrin (1–40% w/w), and their mixtures (0.5–4% gelatin and 1–6% maltodextrin). The results indicated a strong and medium interaction between gelatin and water ( ${\chi }_{FH}$ $χ_{FH}$ = –0.68) and maltodextrin and water ( ${\chi }_{FH}$ $χ_{FH}$ = 0.48), respectively, as well as a strong repulsion in the ternary system ( ${\chi }_{FH}$ $χ_{FH}$ = 15.5). Secondly, intrinsic viscosity measurements were used to estimate Hansen solubility parameters (HSP) for mixtures of maltodextrin and gelatin separately in seven specific solvents (0–10 g/dl). The total solubility parameters (δt) for maltodextrin and gelatin were 39.6 MPa½ and 43.4 MPa½, respectively. Finally, the values of ${\chi }_{FH}$ $χ_{FH}$ that were derived from HSP were 0.368 for gelatin and 0.205 for maltodextrin (α = 1). This integrated methodology offers a distinctive thermodynamic perspective on the incompatibility of biopolymers in aqueous mixtures.