Thermodynamic Incompatibility of Food

Macromolecules
By Vladimir B. Tolstoguzov
INSTITUTE OF FOOD SUBSTANCES OF THE RUSSIAN ACADEMY OF SCIENCES,
VAVILOV STREET 28, MOSCOW 117813, GSP-1, RUSSIA

1 Introduction
This paper will discuss aspects of the thermodynamic incompatibility of
proteins and polysaccharides. Why is this incompatibility so important for
the functionality of food biopolymers? We will take up this question, as
well as the reasons why the phenomenon has many technological implications.

2 Thermodynamic Incompatibility of Food

Macromolecules
Figure 1 shows two phase diagrams for mixed solutions of the 11s broad
bean globulin (called legumin) plus dextran and skimmed milk protein plus
carboxymethylcellulose (CMC). In the composition region lying outside the
binodal curve, aqueous biopolymer solutions are completely miscible. The
region lying within the binodal curve represents compositions of two-phase
systems. This means that, on mixing aqueous solutions of different biopolymers, the mixture breaks down into two liquid phases and a water-inwater (W/W) emulsion can be formed. 1-5 The upper and lower branches
of the binodals represent compositions of the co-existing phases. Binodal
branches are joined together at the critical point. The thin lines are
tie-lines. They connect the points corresponding to the compositions of the
co-existing phases. Each phase mainly contains one of the biopolymers.
Thermodynamic incompatibility of biopolymers is observed under conditions of weaker attractive forces between macromolecules of different
types. As a result each macromolecule shows preference for being surrounded by its own type. The investigation of the affinity of biopolymers
for each other and for the solvent (water) in dilute solution by the
light-scattering technique enables the phase behaviour of their mixed
concentrated solutions to be predicted.