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Updated: Jun 6, 2026
08:44
Assembly and Characterization of Polyelectrolyte Complex Micelles
Published on: March 2, 2020
Protein/polysaccharide complexes and coacervates in food systems
Christophe Schmitt1, Sylvie L Turgeon
1Department of Food Science and Technology, Nestlé Research Center, Lausanne, Switzerland. christophe.schmitt@rdls.nestle.com
Advances in Colloid and Interface Science
|November 9, 2010
Summary
Protein/polysaccharide complexes and coacervates are gaining interest for food applications. This review covers factors influencing their formation, structure, and functional properties like viscosity, gelling, and stabilization.
Area of Science:
- Food Science
- Colloid and Interface Science
- Biopolymer Science
Background:
- Protein/polysaccharide complexes and coacervates have a long history, with early work by Bungenberg de Jong.
- Recent research aims to expand their applications in the food industry.
Purpose of the Study:
- To review recent advancements in protein/polysaccharide complex and coacervate research over the last 12 years.
- To focus on formation parameters, kinetics, structure, and functional properties for food applications.
Main Methods:
- Literature review of research on protein/polysaccharide complex coacervation.
- Analysis of studies on factors influencing complex formation.
- Examination of characterization techniques for phase separation kinetics and multi-scale structures.
- Review of functional properties in food systems.
Main Results:
- Identified key parameters affecting protein/polysaccharide complex and coacervate formation.
- Characterized the kinetics of phase separation and the multi-scale structures of these systems.
- Evaluated functional properties including viscosity, gelling, foaming, emulsification, and stabilization/release of bioactives.
Conclusions:
- Protein/polysaccharide complexes and coacervates offer diverse functionalities for food applications.
- Understanding formation parameters and structural characteristics is crucial for optimizing their use.
- Further research can unlock novel applications in food technology.
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