MULTICOMPONENT BIOPOLYMER GELS

The structure-property relationship and application of multicomponent protein-polysaccharide and polysaccharide I-polysaccharide 2 gels are considered Attention is focused on gels based on mixed solutions of ge latin with dextran, human serum albumin, sodium caseinate, ovalbumin, agarose, methylcellulose, calcium alginate or sodium alginate. The the rmodynamic incompatibility of and the formation of complexes by food h ydrocolloids greatly affect mechanical and other physicochemical prope rties of gels. Food hydrocolloid mixtures can display both synergistic and antagonistic effects. Factors such as chemical structure, conform ational stare and molecular weight of hydrocolloids, as well as the co mposition of their mixed solution, pH, ionic strength and temperature are of key importance for the structure of multicomponent gels.