Polysaccharide protein interactions

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 p resent examples of typically enthalpy driven phase separations, such as bio polymer incompatibility, described by the classical Flory-Huggins theory. T his behavior is for instance observed for the system gelatin-dextran. In mi xed systems where excluded volume or depletion interaction plays an importa nt role the phase separation is mainly driven by entropy. Here the interact ion of (random coil) polysaccharides and protein (covered) particles such a s casein micelles and emulsion droplets in dairy systems may lead to phase separation as well. (C) 2001 Elsevier Science Ltd. All rights reserved.