Multicomponent biopolymer gels

• Published in: Food hydrocolloids Vol. 11; no. 2; pp. 159 - 170
• Main Authors: Zasypkin, D.V., Braudo, E.E., Tolstoguzov, V.B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 1997
• Subjects: agarose; alginates; antagonism; calcium alginate; chemical structure; dextran; filled gels; gelation; gels; incompatibility; ionic strength; ions; methylcellulose; mixtures; molecular conformation; molecular weight; ovalbumin; polysaccharides; proteins; serum albumin; sodium alginate; sodium caseinate; structure-activity relationships; synergism; temperature; thermal properties; thermodynamics
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/S0268-005X(97)80023-9

The structure—property relationship and application of multicomponent protein—polysaccharide and polysaccharide 1—polysaccharide 2 gels are considered. Attention is focused on gels based on mixed solutions of gelatin with dextran, human serum albumin, sodium caseinate, ovalbumin, agarose, methylcellulose, calcium alginate or sodium alginate. The thermodynamic incompatibility of and the formation of complexes by food hydrocolloids greatly affect mechanical and other physicochemical properties of gels. Food hydrocolloid mixtures can display both synergistic and antagonistic effects. Factors such as chemical structure, conformational state and molecular weight of hydrocolloids, as well as the composition of their mixed solution, pH, ionic strength and temperature, are of key importance for the structure of multicomponent gels.