Milk protein-polysaccharide interactions

Proteins and polysaccharides are found in many complex multiphasic food systems. They either are dispersed in a continuous phase or are part of colloids, for example, gels and emulsions, both of which contribute to the structuring of foods. They hold key responsibility in controlling the breakdown of foods and the absorption of nutrients in the gastrointestinal tract. Besides, they play a role in contributing to key sensory attributes (e.g., textural attributes and controlled flavor release) and phase stability of foods. Their physicochemical properties depend on the molecular parameters of the individual biopolymers and the nature of interactions between the polymer molecules. This chapter provides an overview of the types and natures of interactions that can occur between milk protein and polysaccharide molecules. Extensive research over the last few decades, outlining different milk protein—polysaccharide interactions and their impact on food structures with specific functionalities—is discussed.