Protein-polysaccharide complexes and coacervates.

By C. Schmitt, L. Aberkane, C. Sánchez. 2009

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Subfields: Surgery

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Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions (2010, background): “Formation of the concentrated coacervate phase leads to a decrease in electrostatic free energy of the system, which counteracts the loss of entropy due to the reduced mobility of interacting polysaccharides, although entropy increases through the release of counterions and of water molecules (Turge”
Complex coacervation of pea protein isolate and alginate polysaccharides (2012, background): “This counteracts the enthalpic contributions associated with the release of water and counterions during complexation (Espinosa-Andrews, Baez-Gonzalez, Cruz-Sosa, & Vernon-Carter, 2007; Liu et al., 2009; Turgeon et al., 2007).”