Thermodynamic behavior of mixed biopolymers in solution and in gel phase

The thermodynamic properties of mixtures of two biopolymers, namely maltode xtrin and gelatin, have been studied from the gelation as well as from the solution properties points of view. Differential scanning calorimetry has b een used to monitor the changes in enthalpy due to the melting of the gel a nd to evaluate the cooperativity parameter of the gelatin in dilute and sem i-dilute concentration. Heats of dilution of the single biopolymers and hea ts of dilution of the mixed biopolymer solutions have been used to evaluate the Flory interaction parameters within the framework of a new experimenta l procedure. These data are useful in the description of the thermodynamics of mixed biopolymers and complement other data in progress on this or simi lar systems. (C) 1999 Elsevier Science B.V. All rights reserved.