Concentration of a protein by polysaccharides.
New methods of protein concentration providing the regulation of its functional properties based on the phenomena of limited thermodynamic compatibility and complexation of proteins and polysaccharides (PS) are considered. Formation of two-phase systems for skimmed milk, clover biomass sap, and PS (pectin, arabic gum, arabinogalactan) of different kinds is studied. Establishing the phase equilibrium in all cases is accompanied by concentration of proteins and dilution of PS solution. The PS phase is as a rule, a continuous medium, and the concentrated protein phase is a dispersed phase. The first stage of the process consists in establishing the phase equilibrium. The second stage consists in phase separation. The third stage is a recovery of PS from the PS phase in the form of protein, PS complex, and recycling of PS.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004044:Dietary Proteins / Q000032:analysis*; D009995:Osmosis; D011134:Polysaccharides / Q000032:analysis*; D012995:Solubility; D013816:Thermodynamics; D014867:Water
D004044:Dietary Proteins; D011134:Polysaccharides; D014867:Water