AI summary · arXiv: 2201.09250v1 · cond-mat.soft
Protein-polysaccharide interactions and aggregates in food formulations
The essentials
- Protein-polysaccharide interactions have interesting physico-chemical properties in food products
- They can act as stabilizers, emulsifiers, and texture modifiers
- They also show potential as optimal nutrient delivery systems
- The behavior of these conjugates is complex and affected by factors such as pH, ionic strength, concentration, heat and mechanical treatments
- Recent research has focused on possible interactions between protein and polysaccharides from Maillard reaction to enzymatic crosslinking passing through coacervates
- Layer-by-layer and mixed emulsion approaches have been used extensively in this research field
- Understanding the behavior of protein-polysaccharide conjugates is important for their successful application in food products
- By gaining a better understanding of these interactions and aggregates, researchers can develop more effective stabilizers, emulsifiers, texture modifiers and nutrient delivery systems for use in the food industry.
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