Protein‐polysaccharide interactions: a new approach in food formulations

Summary Food is a complex and heterogeneous system containing many different chemical types and species. In a product consisting of proteins, lipids, carbohydrates and electrolytes, the interactions among various constituents need to be well balanced so that a stable system evolves. Such interactions have become the subject of interest to many food scientists and technologists. One can find some interesting reviews dealing with these interactions and their role in food product development (Waugh, 1954; Gurd & Wilcox, 1956; Bettelheim‐Jevons, 1958; Tolstoguzov et al. , 1985). Polysaccharides, irrespective of their concentration, play a key role in determining food texture. Thickening, gelling and general hydrocolloid action are the most important, well recognized and widely used properties of polysaccharides in food product development. the charged polysaccharides have a special ability to interact with other food components such as other polysaccharides, proteins, lipids, and modify properties of foods (Steinhardt & Beychok, 1964; Blanshard, 1982; Keeney, 1982). In the present context, emphasis is given to protein‐polysaccharide interactions, their nature and effects in modifying properties of foods.