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
- 1 January 1986
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 30 (6) , 591-599
- https://doi.org/10.1002/food.19860300608
Abstract
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.Keywords
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