Protein-polysaccharide complexes and coacervates

被引：509
作者：
Turgeon, S. L.
Schmitt, C.
Sanchez, C.
机构：
[1] Univ Laval, STELA Dairy Res Ctr, Inst Nutraceut & Funct Foods, Quebec City, PQ G1K 7P4, Canada
[2] Nestle Res Ctr, Dept Food Sci, CH-1000 Lausanne 26, Switzerland
[3] ENSAIA INPL, Lab Sci & Genie Alimentaires, F-54505 Vandoeuvre Les Nancy 5, France
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2007年 / 12卷 / 4-5期
关键词：
D O I：
10.1016/j.cocis.2007.07.007
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Recent advances on protem-polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented. The first section emphasises on the thermodynamics of complexes formation, the contribution of enthalpic and entropic effects is specifically discussed. Then, their structure is described at different length scales and recent findings on the phase-ordering dynamics of complex and coacervates formation are covered. Finally, the most relevant functional properties of protein-polysaccharide complexes and coacervates for food applications are described. (C) 2007 Elsevier Ltd. All rights reserved.
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页码：166 / 178
页数：13
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