Protein–Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality

The structure, functionality, nutritional value, and sensory properties of food are significantly influenced by interactions between proteins and carbohydrates. These interactions occur through hydrogen bonding, electrostatic forces, hydrophobic interactions, and, in many cases, the covalent attachment of sugars to proteins via the Maillard reaction. High starch content in food matrices promotes interactions between proteins and starch components such as amylose and amylopectin, affecting gelation, retrogradation, and thickening. These interactions improve shelf stability and product quality. Additionally, protein–carbohydrate interactions regulate nutrient digestibility and glycemic response, playing a crucial role in the development of functional foods for diabetes and weight management. In silico studies have demonstrated that dietary fibers like pectin and cellulose can improve water retention and textural properties in processed meat products. Furthermore, processing techniques such as enzymatic hydrolysis, fermentation, pulsed electric fields (PEF), and low-temperature drying have been found to improve the functional properties and shelf life of food products. This review synthesizes recent findings on protein–carbohydrate interactions and highlights their potential in creating healthier, more appealing, and sustainable foods that align with modern consumer preferences.