Polysaccharide protein interactions Pages 555-563 C.G de Kruif, R Tuinier Show preview | Purchase PDF - $41.95 | Recommended articles | Related reference work articles

The interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types. We present examples of typically enthalpy driven phase separations, such as biopolymer incompatibility, described by the classical Flory-Huggins theory. This behavior is for instance observed for the system gelatin–dextran. In mixed systems where excluded volume or depletion interaction plays an important role the phase separation is mainly driven by entropy. Here the interaction of (random coil) polysaccharides and protein (covered) particles such as casein micelles and emulsion droplets in dairy systems may lead to phase separation as well.