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Thermodynamic Incompatibility and Complex Formation in Pectin/Caseinate Mixtures

机译：果胶/酪蛋白酸盐混合物中的热力学不相容性和复合物的形成

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摘要

The instability of polysaccharide/protein mixtures occurs because of either thermodynamic incompatibility or complexation. We studied which instability mechanism dominated given the external conditions. Therefore the effect of temperature, pH, and biopolymer concentration on the phase separation of pectin/caseinate mixtures was investigated. At pH > 6, thermodynamic incompatibility with spinodal decomposition was observed in pectin/ casemate mixtures resulting in the formation of water-in-water emulsions in intermediate stages of the phase separation process. The demixing rate of these emulsions and appearance of two macroscopic phases (lower phase enriched with casemate and upper phase with pectin) was retarded when the pectin concentration increased or when the storage temperature decreased due to a higher viscosity of the mixtures at those conditions. As the pH of the mixture was lowered below 6, pectin accumulated in the caseinate-rich phase. Complexation of pectin and casemate led to the formation of microparticles (~3 mu m), whose shape depends on the biopolymer concentration ratio and rate of acidification. These pectin/caseinate particles do not coalesce and are insensitive to salt addition.
机译：多糖/蛋白质混合物的不稳定性是由于热力学不相容或络合造成的。在给定外部条件的情况下，我们研究了哪种失稳机制占主导地位。因此，研究了温度，pH和生物聚合物浓度对果胶/酪蛋白酸酯混合物相分离的影响。在pH> 6时，在果胶/酪蛋白混合物中观察到热力学不兼容旋节线分解，导致在相分离过程的中间阶段形成水包水乳液。当果胶浓度增加或由于在这些条件下混合物的粘度较高而使储存温度降低时，这些乳剂的分解速率和两个宏观相（富含酪蛋白的低相和含有果胶的上相）的出现受到阻碍。当混合物的pH值降低到6以下时，果胶在富含酪蛋白酸盐的相中积累。果胶和酪蛋白的络合导致形成微粒（〜3微米），微粒的形状取决于生物聚合物的浓度比和酸化速率。这些果胶/酪蛋白酸盐颗粒不会聚结并且对添加盐不敏感。

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