Proteins polysaccharides at interfaces

In the case of a protein + polysaccharide mixture, whether the adsorption process is competitive or cooperative in character will depend on the concentration and surface activity of each adsorbed biopolymer species, and on the nature and strength of the protein-polysaccharide interactions (Murray, 2002 Baeza et al., 2005 Dickinson, 2008). In addition, the 

Protein-polysaccharide complexation affects the surface viscoelastic properties of the protein interfacial layer. Surface shear rheology is especially sensitive to the strength of the interfacial protein-polysaccharide interactions. Experimental data on BSA+ dextran sulfate (Dickinson and Galazka, 1992), asi-casein + high-methoxy pectin (Dickinson et al., 1998), p-lactoglobulin + low-methoxy pectin (Ganzevles et al., 2006), and p-lactoglobulin + acacia gum (Schmitt et al., 2005) have all demon- 

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