Liquid-liquid and liquid-solid phase separation in protein-polyelectrolyte systems

The coacervation of systems containing colloids (e.g. proteins or micelles) and polyelectrolytes (notably ionic polysaccharides) is often accompanied by precipitation. This can introduce inhomogeneity, irreversibility and irreproducible kinetics in applications in food science and bioengineering, with negative impact on texture and stability of food products, and unpredictable delivery of active “payloads.” The relationship between coacervation and precipitation is obscure in that coacervates might be intermediates in the formation of precipitates, or else the two phenomena might proceed by different but possibly simultaneous mechanisms. This review will summarize the recent literature on coacervation/precipitation in protein-polyelectrolyte systems for which reports are most abundant, particularly in the context of food science. We present current findings and opinions about the relationship between the two types of phase separation. Results vary considerably depending not only on the protein-polyelectrolyte pairs chosen, but also on conditions including macromolecular concentrations and ionic strength. Nevertheless, we offer some general approaches that could explain a variety of observations.