Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications—a review

作者：Qi Wang, Tianyao Chen, Shizhang Yan, Yang Li, Baokun Qi · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116240 · 被引用次数：28 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Surfactants and Colloidal Systems

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.