Polysaccharide-Protein Interactions in Dairy Systems
Summary
Polysaccharides and proteins are fundamental constituents of many dairy products, where their associative and repulsive interactions dictate the structure, stability and sensory attributes of emulsions, gels and beverages. In acidified milk drinks, stabilising polysaccharides adsorb onto casein micelles or aggregate with whey proteins, providing electrostatic repulsion and steric hindrance that prevent flocculation and phase separation. In fermented products such as yoghurt, polysaccharide–protein complexes contribute to a cohesive gel network, improving water-holding capacity and mouthfeel. These interactions are also exploited to design low-fat formulations, where hydrocolloids mimic the textural properties of fat. Advances in analytical rheology, microscopy and surface characterisation have revealed how molecular weight, degree of esterification and charge density of polysaccharides influence their affinity for proteins under varying pH and ionic strength. Controlling the balance of attractive and repulsive forces enables the tailoring of droplet size, viscosity and tribological behaviour in dairy systems. Beyond traditional applications, polysaccharide–protein assemblies serve as carriers for bioactive compounds, enhancing nutrient delivery and functional benefits. As consumer demand for clean-label, plant-based and health-oriented dairy products grows, understanding these fundamental interactions remains pivotal for innovation across global dairy processing and formulation strategies.
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Polysaccharide-Protein Interactions in Dairy Systems publication trend
The graph below shows the total number of articles in polysaccharide-protein interactions in dairy systems across all publications each year (not limited to Nature Index journals).
Technical terms
Polysaccharide: A high-molecular-weight carbohydrate polymer composed of monosaccharide units, often used as a stabiliser or thickener in food systems.
Casein micelle: A colloidal aggregate of casein proteins in milk, central to its stability and texture, which interacts with polysaccharides under acidic conditions.
Electrostatic interaction: Attractive or repulsive forces between charged groups on proteins and polysaccharides, influencing complex formation.
Steric hindrance: Physical obstruction provided by polysaccharide chains adsorbed on protein surfaces, preventing close approach of particles.
Zeta potential: The electrical potential at the slipping plane of a particle in suspension, indicating colloidal stability via surface charge.
Complex coacervation: Phase separation process in which oppositely charged polymers form a dense polymer-rich phase, used to encapsulate ingredients.
References
- Effects of de‐esterification treatment of lemon pectin on its stable capability against protein precipitation in acidified milk drinks. eFood (2023).
- Pea soluble polysaccharide improves stability of acidic pea protein dispersions. Food Hydrocolloids (2024).
- Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer. Foods (2023).
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