How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review)

Abstract

As the simultaneous presence of proteins and polysaccharides can significantly affect the properties of hydrogels, the current article can throw light on the differences between single-polymeric gels and the binary ones.

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

“…The protein's conformation and structure play a role in its ability to bind water molecules via hydrogen bonds with hydrophilic groups, such as carboxyl, carbonyl, amino, sulfhydryl, and hydroxyl groups, on the side chains of proteins [76]. The water-holding capacity of a protein impacts its potential food applications, as it affects the organoleptic and structural qualities of food compositions containing the protein [77]. A high water-holding capacity can result in a dry and brittle texture, especially when stored for extended periods, while a low water-holding capacity results in low water retention efficiency [60].…”