The thermodynamic properties of mixtures of two biopolymers, namely maltodextrin and gelatin, have been studied from the gelation as well as from the solution properties points of view. Differential scanning calorimetry has been used to monitor the changes in enthalpy due to the melting of the gel and to evaluate the cooperativity parameter of the gelatin in dilute and semi-dilute concentration. Heats of dilution of the single biopolymers and heats of dilution of the mixed biopolymer solutions have been used to evaluate the Flory interaction parameters within the framework of a new experimental procedure. These data are useful in the description of the thermodynamics of mixed biopolymers and complement other data in progress on this or similar systems.