한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제27권5호
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  • Pages.1019-1025
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  • 1998
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

식품 거대분자의 열역학적 비혼합성

Thermodynamic Incompatibility of Food Macromolecules

  • 황재관 (연세대학교 생물산업소재연구센터) ;
  • 최문정 (연세대학교 생물산업소재연구센터)
  • 발행 : 1998.10.01
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초록

Proteins and polysaccharides are major food macromolecules. Generally, the mixture of these macromolecules can be separated into two phases because of their thermodynamic incompatibility. Phase separ-ation is explained by equilibrium phase diagram, which comprises binodal curve, critical point, phase separation threshold, tie-line and rectilinear diameter. Phase separation of protein-polysacc-haride solution is affected by pH, temperature, ionic strength, molecular weight, molecular structure, etc. Membraneless osmosis has been developed to concentrate protein solutions, using the phase diagram constituted by proteins and polysaccharides. Protein-polysaccharide mixtures are very promising fat mimetics because solution of mixtures forms water-continuous system with two phase-separated gels, which give plastic texture and a fatty mouthfeel.

키워드

참고문헌

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