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KMID : 1134819980270051019
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 5 p.1019 ~ p.1025
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Thermodynamic Incompatibility of Food Macromolecules
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Choi Moon-Jung
Hwang Jae-Kwan
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Abstract
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Proteins and polysaccharides are major food macromolecules. Generally, the mixture of these macromolecules can be separated into two phases because of their thermodynamic incompatibility. Phase separ-ation is explained by equilibrium phase diagram, which comprises binodal curve, critical point, phase separation threshold, tie-line and rectilinear diameter. Phase separation of protein-polysaccharide solution is affected by pH, temperature, ionic strength, molecular weight, molecular structure, etc. Membraneless osmosis has been developed to concentrate protein solutions, using the phase diagram constituted by proteins and polysaccharides. Protein-polysaccharide mixtures are very promising fat mimetics because solution of mixtures forms water-continuous system with two phase-separated gels, which give plastic texture and a fatty mouthfeel.
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KEYWORD
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protein-polysaccharide mixture, phase separation, thermodynamic incompatibility, membraneless osmosis, fat mimetics
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