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

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. • The phase separation mechanism of protein and polysaccharide (Pr/Ps) is presented. • Techniques for characterizing the phase separation kinetics of Pr/Ps are reviewed. • The phase separation of Pr/Ps depends on internal and external factors. • The phase separation structure of Pr/Ps is used for various food applications.