Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients

Yunqi Li, Qingrong Huang

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Scopus citations

Abstract

Both protein and polysaccharide are widespread natural polymers in foods. At the molecular level, there are a variety of interactions contributing to the association of proteins and polysaccharides, such as electrostatic, hydrophobic, and entropic. Among these, electrostatic interaction is the most widely accepted dominant force and the major interaction considered to tune complex coacervation. Beyond the molecular interaction level, microstructures and mechanisms associated with protein-polysaccharide complex (PPC) become divergent and system dependant. Because some of the beneficial health components in conventional foods are difficult to ingest, its versatile compatibility, natural source, and excellent bioactivity retention ability means that the PPC is an ideal candidate for functional food ingredients. This chapter updates the understanding of PPCs and introduces various applications of the complex as a functional food ingredient for the desired purpose. It also reviews a possible breakthrough of PPCs for functional foods applications.

Original languageEnglish (US)
Title of host publicationNanotechnology and Functional Foods
Subtitle of host publicationEffective Delivery of Bioactive Ingredients
Publisherwiley
Pages224-246
Number of pages23
ISBN (Electronic)9781118462201
ISBN (Print)9781118462157
DOIs
StatePublished - Apr 24 2015

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Bioactive functional food ingredients
  • Bioactivity retention ability
  • Functional foods applications
  • Protein-polysaccharide complex (PPC)

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