Micro‐ and macro‐phase behavior in protein‐polyelectrolyte complexes

Negatively charged polyelectrolytes such as carboxymethylcellulose, pectin, and alginate are commonly present in food products. These polyelectrolytes serve a variety of functions such as controlling viscosity and stabilizing emulsions. Proteins are also present in many food formulations. Because of their high charge density, polyelectrolytes can be expected to interact with these proteins. Hence, an understanding of the parameters controlling protein‐polyelectrolyte interactions is useful.