• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.1019-1025
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• 1998

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.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1035-1039
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• 1998

Phase separation is the typical phenomenon in protein-polysaccharide mixtures because of thermodynamic incompatibility between two macromolecules. Phase separations of casein-alginate-water systems were investigated by using phase diagram under varying pH (6, 8 and 10) and NaCl concentrations (0, 0.25 and 0.5 M). Incompatibility decreased with increasing pH and decreasing NaCl concentration. Molecular weight of alginates did not significantly affect the phase diagram of casein-alginate-water systems. The results strongly suggested that compatibility of casein and alginate involved electrostatic interactions.

• Proceedings of the Korean Fiber Society Conference
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• 1998.04a
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• pp.1-4
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• 1998

Segmented Polyurethanes Elastomers are a class of polymers having interesting properties which arise from their unique phase-separated structures resulting from the thermodynamic incompatibility of the ingredients[1]. Segmented polyurethane Elastomer generally consists of a segment derived from a polymeric diol and a hard segment from a diisocyanate and a low molecular weight diol(chain extender).(omitted)