Methods for Screening Cloud Point Temperatures

Abstract : 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 setup 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.
Type de document :
Article dans une revue
Food Biophysics, Springer Verlag (Germany), 2018, 13 (4), pp.422 - 431. 〈10.1007/s11483-018-9548-1〉
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https://hal.archives-ouvertes.fr/hal-01908982
Contributeur : Amélie Banc <>
Soumis le : mardi 30 octobre 2018 - 17:14:22
Dernière modification le : mercredi 7 novembre 2018 - 01:18:15

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J. Pincemaille, A. Banc, E. Chauveau, J.-M. Fromental, L. Ramos, et al.. Methods for Screening Cloud Point Temperatures. Food Biophysics, Springer Verlag (Germany), 2018, 13 (4), pp.422 - 431. 〈10.1007/s11483-018-9548-1〉. 〈hal-01908982〉

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