Protein-polysaccharide interactions and aggregates in food formulations

TL;DR

This paper reviews recent advances in protein-polysaccharide interactions in food, highlighting their complex behavior, formation mechanisms, and applications as stabilizers, emulsifiers, and nutrient delivery systems.

Contribution

It provides a comprehensive overview of recent research on protein-polysaccharide interactions, including mechanisms and potential food applications.

Findings

Protein-polysaccharide complexes can form electrostatic coacervates.

These complexes serve as stabilizers and emulsifiers in food.

Interactions are influenced by pH, ionic strength, and processing conditions.

Abstract

The protein-polysaccharide combinations that lead to electrostatic complex and coacervates formation are the object of extensive research using both layer-by-layer and mixed emulsion approaches. The protein-polysaccharide conjugates demonstrated interesting physico-chemical properties as stabilizers and emulsifiers as well as texture modifiers in food products. Furthermore, they are potential optimal nutrient delivery systems. Their complex behavior due to several factors such as pH, ionic strength, concentration, heat, and mechanical treatments is the main reason behind the continuous growth of the research field. The review is reporting same recent advances on the topic, along with an overview on the possible interactions between protein and polysaccharide, from Maillard reaction to enzymatic crosslinking passing through coacervates.