Dispersions polysaccharide-protein

In parallel, another important (although less direct) technique for measuring forces between macromolecules or lipid bilayers was developed, namely, the osmotic stress method [39-41]. A dispersion of vesicles or macromolecules is equilibrated with a reservoir solution containing water and other small solutes, which can freely exchange with the dispersion phase. The reservoir also contains a polymer that cannot diffuse into the dispersion. The polymer concentration determines the osmotic stress acting on the dispersion. The spacing between the macromolecules or vesicles is measured by X-ray diffraction (XRD). In this way, one obtains pressure-versus-distance curves. The osmotic stress method is used to measure interactions between lipid bilayers, DNA, polysaccharides, proteins, and other macromolecules [36]. It was particularly successful in studying the hydration... 

In the chapter Dispersion of Inorganic Nanoparticles in Polymer Matrices Challenges and Solutions, the synthesis, properties, and applications of nanoparticles their surface modification and preparation of polymer-inorganic nanocomposites are reviewed in detail. The chapter Recent Advances on Fibrous Clay-Based Nanocomposites reviews recent results on nanocomposite materials derived from the fibrous clay silicates sepiolite and palygorskite and combined with diverse types of polymers, from typical thermoplastics to biopolymers such as polysaccharides, proteins, lipids, and nucleic acids. The chapter Nanohybrid Materials by Electrospinning highlights recent progress and current issues in the production of... 

As mentioned above, food systems are complex multiphase products that may contain dispersed components such as sohd particles, hquid droplets or gas bubbles. The continuous phase may also contain colloidally dispersed macromolecules such as polysaccharides, protein and lipids. These systems are non-Newtonian, showing complex rheology, usually plastic or pseudo-plastic (shear thinning). Complex structural units are produced as a result of the interaction between the particles of the disperse phase as well as by interaction with polymers that are added to control the properties of the system, such as its creaming or sedimentation as well as the flow characteristics. The control of rheology is important not only during processing but also for control of texture and sensory perception. 

The polysaccharide-protein dispersions have two or more immiscible phases distributed in an emulsion [80]. Parts of these dispersions are mixed to form coacervates and used to accomplish different functional properties [29]. The type of interaction that occurs between proteins and polysaccharides is a veiy important aspect as it affects the rheological properties of the interfaces [80]. 

Globular protein (Section 27 20) An approximately spheri cally shaped protein that forms a colloidal dispersion in water Most enzymes are globular proteins Glycogen (Section 25 15) A polysaccharide present in animals that IS denved from glucose Similar in structure to amy lopectin... 

Over the years, the term gums has been used to denote a wide range of compounds including polysaccharides, terpenes, proteins, and synthetic polymers. In the 1990s, the term more specifically denotes a group of industrially useful polysaccharides or their derivatives that hydrate in hot or cold water to form viscous solutions, dispersions, or gels (1). 

Benichou, A., Aserin, A., Garti, N. (2002). Protein-polysaccharide interactions for stabilization of food emulsions. Journal of Dispersion Science and Technology, 23, 93-123. 

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). 

Already the ancient Egyptians knew that one can keep soot particles dispersed in water when they were incubated with gum arabicum, an exudate from the stems of acaia trees, or egg white. In this way ink was made. The reason for the stabilizing effect is the steric repulsive force cause by adsorbed polymers. In the first case these are a mixture of polysaccharide and plycoprotein, in the second case it is mainly the protein albumin. Steric stabilisation of dispersions is very important in many industrial applications. Direct quantitative measurements were... 

Cheese whey demineralization Desalting of protein hydrolysates (i.e., soy sauce), sugar solutions, molasses, and polysaccharide dispersions Deacidification of fruit juices Tartaric wine stabilization Flavor recover from pickle brines... 

The classical thermodynamic and kinetic model is that of a rigid sphere impenetrable by water. A spherical geometry has been observed in many polysaccharide systems, notably hyaluronic acid-protein complexes (Ogston and Stainer, 1951), dispersed gum arabic (Whistler, 1993), and spray-dried ungelatinized starch granules (Zhao and Whistler, 1994). Spherulites of short-chain amylose were obtained by precipitation with 30% water-ethanol (Ring et al., 1987), and spherulites of synthetic polymers were obtained... 

Pectate, alginate, and CMC have held proteins dispersed under conditions that might otherwise have caused precipitation (Imeson et al., 1977). Polysaccharide stabilizers, in the order of decreasing thermodynamic compatibility with proteins, are pectin > CMC > alginate > gum arabic > dextran (Tolstoguzov, 1986). 

Figure 2 Typical phase diagram of an aqueous polysaccharide (l)-protein (2) dispersion showing the Gibbs free energy as a function of the volume fraction () of each, at different temperatures from Tx, where the dispersion is metastable, to the critical solution temperature (Tc), where the two components are miscible in all proportions. ABC is the spinodal curve DBE (not connected) is the binodal curve.

The events typifying Fig. 2 may be stated nonmathematically as follows an aqueous dispersion of a polysaccharide and a protein not exceeding a total concentration of 4% (Tolstoguzov, 1986) is relatively most stable at the compositions " and least stable at 1 metastability can be expected in the vicinity of the concentrations at D and E. 

Whatever the mechanism is, particles adhere spontaneously if, at constant temperature and pressure, the Gibbs energy G of the system decreases. The main contributions to the Gibbs energy of particle adhesion A Gad are from electrostatic, hydrophobic and dispersion forces,1 5 and, furthermore, in case of protein adsorption, from rearrangements in the structure of the protein molecule.6 9 When the sorbent surface is not smooth but hairy , additional, mainly steric, interactions come into play.4,10 12 Hairy surfaces are often encountered in nature as a result of adsorbed or grafted natural polymers, such as polysaccharides, that reach out in the surrounding medium with some flexibility. Interaction of particles with such hairy surfaces will be dealt with in section 3. 

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