Abstract: Protein-polysaccaride coercive attraction,mainly through electrostatic interactions could give rise to the formation of Protein-polysaccaride complexes.Physicochemical factors such as pH,ionic strength,ratio of protein to polysaccharide,charge and molecular weight could affect the formation and stability of such complexes.Additionally,the temperature and mechanical factors (pressure,shearing rate,and time)have had an influence on it.The interesting hydration (solubility,viscosity),structurarion and surface properties of these complexes could be used in microencapsulation,food formulation(fat replacers),and synthesis of biomaterials(edible films,artificial grafts).

Key words: Protein-polysaccaride complexes , Interactions , Properties