Protein–polysaccharide interactions
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference105 articles.
1. Schmitt C, Sanchez C, Desobry-Banon S, Hardy J. Structure and technofunctional properties of protein–polysaccharide complexes: a review. Crit Rev Food Sci Nut 1998; 38: 689–753. •This paper reviews the main features of protein–polysaccharide associative phase separation, with particular emphasis on complex coacervation, including a detailed description of the different kinds of interactions between macromolecules, the effect of physical and chemical parameters, and the structure of complexes and coacervates. Practical applications and processes are also given in the areas of foods, cosmetics, biomaterials and biotechnology.
2. Clark AH. Direct analysis of experimental tie line data (two polymer–one solvent systems) using Flory–Huggins theory. Carbohydr Polym 2000, 42: 337–351. ••Theoretical tie-lines of several uncharged ternary systems were predicted according to the Flory–Huggins theory and compared with experimental data. The theoretical procedure is useful to give a qualitative analysis of some (bio)polymer couples but fails in the case where molecular weight polydispersity is relevant.
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