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Protein + Polysaccharide Coacervates and Complexes

2009; Elsevier BV; Linguagem: Inglês

10.1016/b978-0-12-374195-0.00011-2

Sylvie L. Turgeon, Sandra I. Laneuville,

Polysaccharides Composition and Applications

Proteins and polysaccharides are widely utilized in the food, pharmaceutical, and biomedical industries due to their many functional properties. In food products proteins and polysaccharides can determine the stability, structure, viscoelastic properties, texture, and in-mouth perception of numerous food systems. This chapter presents the basic notions on protein and polysaccharide attractive electrostatic interaction, including recent advancements that shed light on the mechanism of protein and polysaccharide associative phase separation and the structure of the separated phases. The advances in understanding the effect of the intrinsic and extrinsic factors on the internal structure of coacervates or complexes and the kinetics of interaction has endowed the food scientist with the necessary tools to be able to choose the adequate biomacromolecules. Furthermore, this chapter deals with the current or potential applications in the food industry to produce either functional ingredients or for microencapsulation. The aim of this chapter is to illustrate how fundamental research can provide the tools to manipulate and tailor the functionality of protein and polysaccharide complexes and coacervates. Associative conditions between proteins and polysaccharides have been identified as a way to produce novel ingredients with properties differing from those of the initial biopolymers.