PHASE BEHAVIOR OF β-GLUCAN/SODIUM CASEINATE MIXTURES VARYING IN MOLECULAR WEIGHT

摘要

The phase behavior of protein-polysaccharide mixtures contributes significantly to the stability, structural, rheological and textural characteristics of food products. Protein-polysaccharide interactions may result in phase separation through thermodynamic incompatibility, co-precipitation or complex coacervation. Phase separation is known to occur depending on the molecular characteristics of biopolymers (molecular weight, conformation, charge density) as well as the mixing conditions or parameters affecting them (pH, ionic strength, solvent quality, mixing ratio, relative concentration of both biopolymers, mixing temperature and cooling rate, etc.).