The nature of thermodynamically favourable interactions

2003 Tolstoguzov, 2003 de Kruif et al., 2004 de Vries and Cohen Stuart, 2006 Turgeon et al., 2007 Dickinson, 2008a,b). 

The presence of casein-polysaccharide interactions is commonly invoked to explain the mechanistic stabilizing role of food hydrocolloids in dairy colloids (Dickinson, 1998a). Thus, for example, under conditions where the casein micelles and K-carrageenan both carry a net negative 

According to Ledward (1994), the strength of complexation between a protein and a polysaccharide depends on three general factors  

The extent of reversibility of complexation depends mainly on the aqueous environment and the mixing conditions (Tolstoguzov, 1986 Galazka et al, 1999). The tendency towards non-equilibrium formation of an insoluble coacervate is enhanced at low ionic strength and at pH values significantly below the p/ of the protein. 

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