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The interaction of the polyphenol–protein–polysaccharide ternary system plays a critical regulatory role in many biological processes including cellular signal transduction, molecular recognition, and assembly. Moreover, the interactions of the three elements can form complex molecular structures and affect their respective functions and activities. It is necessary to clarify the correlation between the binding force and functional characteristics of polyphenols, proteins, and polysaccharides in the ternary system to effectively improve the sensory, functional, and nutritional properties of food. Hence, this paper systematically reviews the interactions of the ternary system composed of polyphenols, proteins, and polysaccharides. Moreover, this article also analyzes the interaction between the two components in the ternary system based on the functional characteristics of these components. Furthermore, this review comprehensively introduces the application of ternary systems. The findings are expected to provide important guidance for the polyphenol–protein–polysaccharide ternary system in biology, medicine, and food industry.
Xue et al. (Tue,) studied this question.