Milk Protein–Polysaccharide Interactions

Proteins and polysaccharides are common ingredients present in many food formulations. They are generally responsible for imparting key sensory attributes (e.g., textural attributes, controlled flavor release) and are capable of modifying phase stability in food colloidal systems. Their physicochemical properties depend not only on the molecular parameters of the individual biopolymers but also on the nature of interactions between the protein and polysaccharide molecules. This chapter provides an overview of the possible types and nature of interactions that can occur between protein and polysaccharide molecules in aqueous solutions and at interfaces. Extensive research carried out in this field over the last few decades outlining different milk protein polysaccharide interactions is summarized in tables. The last section attempts to categorize the different types of interactions and their impact on microstructures and rheological properties of the systems. The chapter concludes by stressing the importance of understanding these interactions, which potentially provide food scientists with the opportunities to modify or create novel food structures and functionalities.