Interaction between components of plant-based biopolymer systems

Proteins and polysaccharides are key elements in formulated foods, cosmetics, and pharmaceuticals. Their interaction behavior mainly determines the organoleptic, optical, textural, and rheological properties of foods. Traditionally, animal-based biopolymers have been widely used because of their excellent techno-functionality; however, plant-based alternatives gained enormous interest among scientists and manufacturers because of sustainable, religious, ethical, and nutritional reasons. The directed complexation of mixed biopolymers entirely originated from plants might be used to stabilize food colloids, modulate interfacial and bulk properties, control the release of bioactives, and mask bitter components. As such, this review highlights the general separation mechanism of mixed biopolymers systems entirely composed of plant-based biopolymers to be used as functional food ingredients. Particularly, ‘traditional’ and ‘novel’ proteins and polysaccharides obtained from different plant sources (e.g. soy, wheat, pea, potato, apple, citrus) are introduced to be assembled to modulate interfacial and bulk properties of food colloids.