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?
- 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?
In which 3 different ways can aggregation of proteins be induced?
- Heat induced unfolding, leading to increased hydrophobic attraction
- Changes in pH or ionic strength, leading to decreased electrostatic repulsion
- Hydrolysis, increased hydrophobic attraction and decreased electrostatic repulsion
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What is the difference in application fields of carbohydrates/polysaccharides and proteins?
- Stabilisation
- Thickening
- Gelling
Proteins
- Gelling
- Emulsifying/foam
What is the concentration of polysaccharides or proteins needed to make a gel?
Proteins --> need to have large aggregates so 7-15 %w/w
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