Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications—a review
Qi Wang, Tianyao Chen, Shizhang Yan, Yang Li, Baokun Qi
Abstract
Proteins and polysaccharides, as the main biomolecules of food structures, play a crucial role in modern food design. Segregative phase separation is common in protein/polysaccharide (Pr/Ps) mixed systems because of their thermodynamic incompatibility. Phase separation is critical in food processing, and controlling phase separation in Pr/Ps mixed solutions is one of the most fundamental approaches to designing novel food microstructures. Recently, there has been increasing interest in the regulation and application of Pr/Ps mixed-system phase separation. Therefore, the present review introduces the phase behavior, phase-separation mechanism, and interaction theory of Pr/Ps mixed systems, as well as the techniques for evaluating the segregative phase separation and the influencing factors that may affect this process. In addition, the main applications of phase-separation systems in the food industry are discussed, including the microstructural design, active-substance encapsulation and delivery, phase-separation-induced molecular fractionation, and applications in low-fat dairy products. Finally, the need for further investigations of Pr/Ps phase-separation systems is highlighted to promote the widespread application of phase-separation technology in food processing and other fields.