Viscosity, thickeners and gels - Proteins versus polysaccharides: Viscosity and gelling properties

5 important questions on Viscosity, thickeners and gels - Proteins versus polysaccharides: Viscosity and gelling properties

What is the biggest difference between proteins and polysaccharides? And why is it important?

Their size
  • Proteins
    • 5-50 kDa
    • Globular structure, 2-5 nm
  • Polysaccharides
    • 100-10000 kDa
    • Radius 100-500 nm


The amount of molecules needed to increase viscosity is much smaller for the larger polysaccharides than the smaller proteins.

How is the size of proteins related to the viscosity of the continuous phase?

Native proteins are really small and don't increase the viscosity much. Protein aggregates are larger in size, and increase the viscosity more. They form a gel when aggregates are present.

In which 3 different ways can aggregation of proteins be induced?

  1. Heat induced unfolding, leading to increased hydrophobic attraction
  2. Changes in pH or ionic strength, leading to decreased electrostatic repulsion
  3. Hydrolysis, increased hydrophobic attraction and decreased electrostatic repulsion
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What is the difference in application fields of carbohydrates/polysaccharides and proteins?

Polysaccharides
  • Stabilisation
  • Thickening
  • Gelling

Proteins
  • Gelling
  • Emulsifying/foam

What is the concentration of polysaccharides or proteins needed to make a gel?

Polysaccharides --> make gels easily so only 0.5-4 %w/w
Proteins --> need to have large aggregates so 7-15 %w/w

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