Protein-polysaccharide mixtures

Tolstoguzov VB (1986) Functional properties of protein-polysaccharide mixtures. In Mitchell JR, Ledwards, DA (eds) Functional properties of food macromolecules. Elsevier, London, p 385... 

Tolstoguzov, V.B. (1986). Functional properties of protein-polysaccharide mixtures. In Led ward, D.A., Mitchell, J.R. (Eds). Functional Properties of Food Macromolecules. London Elsevier Applied Science, pp. 385 115. 

In the case of a protein + polysaccharide mixture, whether the adsorption process is competitive or cooperative in character will depend on the concentration and surface activity of each adsorbed biopolymer species, and on the nature and strength of the protein-polysaccharide interactions (Murray, 2002 Baeza et al., 2005 Dickinson, 2008). In addition, the... 

More detailed discussion of food polymers and their functionality in food is now difficult because of the lack of the information available on thermodynamic properties of biopolymer mixtures. So far, the phase behaviour of many important model systems remains unstudied. This particularly relates to systems containing (i) more than two biopolymers, (ii) mixtures containing denatured proteins, (iii) partially hydrolyzed proteins, (iv) soluble electrostatic protein-polysaccharide complexes and conjugates, (v) enzymes (proteolytic and amylolytic) and their partition coefficient between the phases of protein-polysaccharide mixtures, (vi) phase behaviour of hydrolytic enzyme-exopolysaccharide mixtures, exopolysaccharide-cell wall polysaccharide mixtures and exopolysaccharide-exudative polysaccharide mixtures, (vii) biopolymer solutes in the gel networks of one or several of them, (viii) enzymes in the gel of their substrates, (ix) virus-exopolysaccharide, virus-mucopolysaccharides and virus-exudative gum mixtures, and so on. 

The influence of other food components (especially of low molecular weight, such as lipids, sugars and polyvalent metal ions) and operating conditions, such as high shear forces, high pressure and sufficiently high temperature (e.g., pasteurization and sterilization), on phase behaviour of protein-polysaccharide mixtures remains only partially studied. 

Syrbe, A., Fernandes, P. B., Dannenbeig, F., Bauer, W. J., and Klostermeyer, H. 1995. Whey protein-polysaccharide mixtures polymer incompatibility and its application, in Food Macromolecules and Colloids, eds. E. Dickinson and D. Lorient, pp. 328-339, The Royal Society of Chemistry, London. 

The Dynamics of Formation and Structure of the Air-Water Interface in the Presence of Protein-Polysaccharide Mixtures... 

The aim of this work is to determine the values of the interfacial tension in a two-phasic water-protein-polysaccharide mixture close to its critical condition, i.e. at phase compositions as close as possible to the critical point. The distance with respect to the critical point is expressed as the density difference between the coexisting phases, since at the critical point, this density difference becomes zero. A rheo-optical methodology [21, 22] based on the analysis of the SALS patterns dnring fibril break-np was nsed. 

Figure 5.16 Illustration of water-protein-polysaccharide mixtures describing the different types of interactions between the protein and the polysaccharide in aqueous medium.

The following review discusses the status of research activities carried out on various gums as emulsifiers and tries to clarily questions related to adsorption at interfaces of certain gums. It does not deal in detail with protein-polysaccharide mixtures, complexes, or the phase separation resulting from the incompatibility of certain polysaccharides and proteins. 

Tolstoguzov, V. B. Functional Properties of Protein-Polysaccharide Mixtures. Hill, S. E. Ledward, D. A. Mitchel, J. R., Eds. la Functional Properties of Food Macromolecules. Aspen publishers Inc Gaithersburg, MD, 1998 pp. 253-277. 

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