Abstract：
As a result of the spontaneous movement of molecules, liquid-liquid biopolymer segregative phase separation takes place in an aqueous solution. The efficacy of this type of separation can be optimized under conditions where variables such as pH, temperature, and molecular concentrations have minimal impact on its dynamics. Recently, interest in the applications of biopolymers and their segregative phase separation-associated molecular stratification has increased, particularly in the food industry, where these methods permit the purification of specific particles and the embedding of microcapsules. The present review offers a comprehensive examination of the theoretical mechanisms that regulate the liquid-liquid biopolymers aqueous solution segregative phase separation, the factors that may exert an impact on this procedure, and the importance of this particular separation method in the context of food science. These discussion points also address existing difficulties and future possibilities related to the use of segregative phase separation in food applications. This highlights the potential for the design of novel functional foods and the enhancement of food properties.
摘要：
由于分子的自发运动，液-液生物聚合物分离相分离发生在水溶液中。这种类型的分离的效率可以在变量如pH，温度,分子浓度对其动力学影响最小。最近,对生物聚合物及其分离相分离相关分子分层的应用的兴趣增加了，特别是在食品工业中，这些方法允许纯化特定颗粒和包埋微胶囊。本综述全面考察了调节液-液生物聚合物水溶液分离相分离的理论机制，可能对该程序产生影响的因素，以及这种特殊分离方法在食品科学中的重要性。这些讨论要点还解决了与在食品应用中使用分离相分离有关的现有困难和未来可能性。这凸显了设计新型功能食品和增强食品特性的潜力。
