Concentration of the proteins of skimmed milk by membraneless, isobaric osmosis

Milk Protein–Polysaccharide Interactions

“…Two distinct immiscible aqueous phases are formed, and each of them is mainly loaded with only one-biopolymer species, that is, one phase protein-rich and the other phase polysaccharide-rich. A typical phase diagram for segregating the biopolymer system is shown in Figure 13.2 which has been explained by many researchers (Antonov et al, 1982;Bourriot et al, 1999a;Clark, 2000;Closs et al, 1999;Ercelebi & Ibanoglu, 2007;Grinberg & Tolstoguzov, 1972;1997;Lundin et al, 2003;Polyakov, et al, 1980;Thaiudom & Goff, 2003;Tolstoguzov, 2003;Tolstoguzov et al, 1985). The phase diagram consists of a typical binodal curve (the solid line curve), which divides the single-phase miscible region (below the curve) from the two-phase immiscible region (shaded region).…”

Ingredient interactions in complex foods: aggregation and phase separation

“…to concentrate a skimmed milk by addition of pectin. 11,23,37,59 The protein-rich phase remains liquid up to a high concentration since the use of high-ester pectin results in a transfer of calcium-ions from the protein-rich phase into the pectinrich phase. In the case of neutral polysaccharides, calcium ions and casein are concentrated simultaneously, so that the liquid protein-rich phase becomes gelled.…”

“…5,59,60 Thus, membraneless osmosis determines water partition, rheological and other physico-chemical properties of aqueous phases in many foods. 5,11,37,59,60 Phase diagrams can be used to characterize the effects of non-protein components of a given food system (carbohydrates, lipids, protein-lipid complexes, etc. ), and the most important variables such as temperature, salt concentration and pH, on protein solubility, phase state of the system and water distribution between the system phases.…”

“…The position of phase separation threshold G represents the point of contact between the binodal curve and the straight line cutting segments of the same length on the concentration axis. 7,22,59,60 Another technique, called the phase volume ratio method, allows determination of the phase diagram without chemical analysis of the phases. The phase volume ratio method has been used for plotting the phase diagram of protein±protein±water systems.…”

Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications

“…Pectins were tested for their compatibility with different proteins, such as blood serum albumins, egg, milk and soy proteins in liquid systems [2,3,[5][6][7][8] and also in gels [9,10]. The influence of the pectin structure on the thermodynamic compatibility with proteins was examined by Semenova et al [11], using human serum albumin and by Antonov et al [12] using gelatine.…”