Fabrication of composite matrices

The properties of interfacial interactions are determined by the composition and structure of the components that form it and determine the properties of the dispersion accordingly [80]. The nature of the complex formed depends on the following factors charge density and hydrophobicity of pectin, pH, and ionic strength of the solution [35]. 

In a combined study involving j8-lactoglobulin with ferulated pectin, mixed particles of 300 nm in diameter were obtained by heat treatment above the denaturation temperature of protein, and protein abrogates were observed even exceeding 70°C. They 

Other studies have focused on acidified milk drinks, using pectin as a stabilizer. Pectin shows a surface effect on casein micelles, which prevents aggregation of the micelles during the acidification process and help to improve the organoleptics and maintain product texture [4, 33]. in this work, it was shown that the protein-pectin interaction can be clearly used for applicable and technological purposes. 

The diverse applications of complex polysaccharide/protein offer new tools to improve the quality of texture and stability of food products, cosmetics, and pharmaceuticals, plus the ability to generate new functional structures at the micro- and the nanoscale [4, 80]. More studies should be conducted on the factors that influence and affect the structures of protein-polysaccharide complexes to better understand the associative interactions of mixtures and achieve full potential as stabilizers, foaming, emulsifying, and haulers as matrices. 

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