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Concentration of proteins as a result of the phase separation of water-protein-polysaccharide systems Part 1. Phase equilibria in water-milk proteins-polysaccharide systems

✍ Scribed by Zhuravskaya, N. A. ;Kikadze, E. V. ;Antonov, Yu A. ;Tolstoguzov, V. B.

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 458 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300608

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✦ Synopsis

A thermodynamic compatibility of skimmed milk proteins and polysaccharides (high-methylated apple pectin, gum arabic and arabinogalactan) with various molecular characteristics in aqueous media has been studied. At a certain composition and pH values all the systems studied can be two-phase. one of the phases representing a concentrated solution or a gel of skimmed milk proteins. The lowest compatibility is exhibited by the water-skimmed milk proteins-polysaccharide systems and the highest one by the water-skimmed milk proteins-arabinogalactan systems. Bodies of separation of the waterskimmed milk proteins-polysaccharide systems in the composition-pH coordinates have been obtained and discussed.

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