Polysaccharide protein interactions
Polysaccharide protein interactions
复制标题
DOI：
10.1016/s0268-005x(01)00076-5
复制
发表时间：
2001-07-01
影响因子：
10.7
通讯作者：
Tuinier, R
中科院分区：
文献类型：
--
作者：
de Kruif, CG;Tuinier, R
蛋白质和多糖之间的相互作用，可以观察到在食品相关的系统，系统地讨论了分离生物聚合物的相互作用分别为焓和熵为主的类型。我们提出了典型的焓驱动相分离的例子，如生物聚合物的不相容性，所描述的经典Flory-Huggins理论。例如，对于明胶-葡聚糖系统观察到这种行为。在排斥体积或耗尽相互作用起重要作用的混合体系中，相分离主要由熵驱动。在这里，（无规卷曲）多糖和蛋白质（覆盖）颗粒（如酪蛋白胶束和乳滴在乳制品系统中的相互作用也可能导致相分离。(C)2001爱思唯尔科技有限公司版权所有。
The interaction between proteins and polysaccharides, as can be observed in food related systems, is systematically discussed by separating biopolymer interactions into respectively enthalpy- and entropy-dominated types. We present examples of typically enthalpy driven phase separations, such as biopolymer incompatibility, described by the classical Flory-Huggins theory. This behavior is for instance observed for the system gelatin-dextran. In mixed systems where excluded volume or depletion interaction plays an important role the phase separation is mainly driven by entropy. Here the interaction of (random coil) polysaccharides and protein (covered) particles such as casein micelles and emulsion droplets in dairy systems may lead to phase separation as well. (C) 2001 Elsevier Science Ltd. All rights reserved.