When proteins and polysaccharides are mixed
together in an aqueous environment, two
different types of interaction can arise: thermodynamic
incompatibility or thermodynamic
compatibility mainly depending on the electrical
charges on both biopolymers, and therefore on
the factors affecting them, such as the pH and the
ionic strength. Whether the mixture is under one
or the other condition, it will present completely
different functional properties. In general, thermodynamic
incompatibility, also known as
segregative phase separation, occurs at high
concentrations and high ionic strengths, when
both molecules carry similar charges, thus
resulting in an electrostatic repulsion between
molecules and leading to the formation of two
different phases, one rich in protein and the other
one rich in polysaccharide.
When proteins and polysaccharides are mixedtogether in an aqueous environment, twodifferent types of interaction can arise: thermodynamicincompatibility or thermodynamiccompatibility mainly depending on the electricalcharges on both biopolymers, and therefore onthe factors affecting them, such as the pH and theionic strength. Whether the mixture is under oneor the other condition, it will present completelydifferent functional properties. In general, thermodynamicincompatibility, also known assegregative phase separation, occurs at highconcentrations and high ionic strengths, whenboth molecules carry similar charges, thusresulting in an electrostatic repulsion betweenmolecules and leading to the formation of twodifferent phases, one rich in protein and the otherone rich in polysaccharide.
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