A Review of Polysaccharide-Protein Interactions in Food Systems: Mechanisms, Stability, and Applications

作者：Mst Nushrat Yiasmin, Salauddin Al Azad, Md Easdani, Md. Serajul Islam, Mudassar Hussain, Weichao Cao, Nuo Chen, Angelo Uriho, Md. Asaduzzaman, Hua Xiao · 发表于：Preprints.org · 年份：2024 · DOI：10.20944/preprints202412.0091.v1 · 被引用次数：12 · 研究领域：Polysaccharides Composition and Applications、Proteins in Food Systems、Polysaccharides and Plant Cell Walls

Dietary soft matter components' compatibility and assembly structures are fundamental to advancing food science and industry. This analysis underscores the critical importance of com-patibility and structural stability among these components, particularly emphasizing natural polymers such as polysaccharides and proteins. These polymers can form persistent co-soluble interactions or undergo phase separation, contingent upon their intermolecular assembly con-figurations. The interplay between polysaccharides and proteins is instrumental in shaping the microstructure of food matrices. The intricate balance between attractive and repulsive forces significantly influences the efficacy of self-assembly processes, while weak interactions facilitate necessary structural adaptations. Conversely, excessive forces or insufficient fluctuations can precipitate systemic instability. The article further examines various physical and chemical methodologies that elucidate the principles governing the compatibility and associations of soft matter components. An assessment of soft-material suitability and assembly characteristics is conducted through techniques such as phase modelling, turbidity analysis, microscopy, thermal analysis, rheology, and spectroscopy. Thus, the discourse highlights the imperative of compre-hending soft matter interactions to inform the development of functional food products and their diverse applications, limitations, and future prospective.