蛋白质-多糖复合物研究进展
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摘要
蛋白质与多糖是食品中两类重要的营养成分,也是影响食品功能性的重要生物大分子。蛋白质-多糖复合反应是一种利用多糖改善蛋白功能性的有效方法。人类根据实际生产生活中的需要,有针对性地将二者进行复合,发现蛋白质-多糖复合物比其前体物质具有更良好的功能性;因此,蛋白质-多糖复合物逐渐成为研究热点。主要介绍蛋白质与多糖分子之间的结合方式、蛋白质-多糖复合物制备方法、制备蛋白质-多糖复合物的影响因素及蛋白质-多糖复合物在食品领域的应用现状。
Proteins and polysaccharides are two significant kinds of nutritional ingredients in food, which are also vital biological macromolecules that affect the functional properties of food. The protein-polysaccharide compound reaction is an effective way to improve the function of proteins by using polysaccharides. According to the needs of the actual production and life, human beings compound proteins and polysaccharides in a targeted manner and the compounds have better properties than their precursor substances. Therefore, the protein-polysaccharide compounds have gradually become the research hotspots. The way of binding proteins and polysaccharides, the preparation methods of protein-polysaccharide compounds, the factors affecting the preparation of protein-polysaccharide compounds and the application status of protein-polysaccharide compounds in the food field are mainly reviewed.
Proteins and polysaccharides are two significant kinds of nutritional ingredients in food, which are also vital biological macromolecules that affect the functional properties of food. The protein-polysaccharide compound reaction is an effective way to improve the function of proteins by using polysaccharides. According to the needs of the actual production and life, human beings compound proteins and polysaccharides in a targeted manner and the compounds have better properties than their precursor substances. Therefore, the protein-polysaccharide compounds have gradually become the research hotspots. The way of binding proteins and polysaccharides, the preparation methods of protein-polysaccharide compounds, the factors affecting the preparation of protein-polysaccharide compounds and the application status of protein-polysaccharide compounds in the food field are mainly reviewed.
引文
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[2]司华静,齐军茹,杨晓泉,等.多糖-蛋白复合作用研究进展[J].中国调味品,2007(8):62-65.
[3]JAEGER H,JANOSITZ A,KNORR D.The Maillard reaction and its control during food processing.The potential of emerging technologies[J].Pathologie Biologie,2010,58(3):207-213.
[4]齐军茹,翁静宜,卓秀英,等.大分子拥挤环境下多糖对蛋白肽的修饰研究[J].现代食品科技,2015,31(2):26-31.
[5]LIU Y,ZHAO G,ZHAO M,et al.Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J].Food Chemistry,2012,131(3):901-906.
[6]包亚妮,袁芳.不同方法在蛋白-多糖复合反应中的应用现状[J].食品工业科技,2012,33(11):383-387.
[7]KATO A,SHIMOKAWA K,KOBAYASHI K.Improvement of the functional properties of insoluble gluten by Pronase digestion followed by dextran conjugation[J].Journal of Agricultural and Food Chemistry,1991,39(6):1053-1056.
[8]许彩虹.大豆球蛋白糖基化接枝改性及其热聚集行为研究[D].广州:华南理工大学,2010.
[9]LI C,WANG J,SHI J,et al.Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials[J].Food Hydrocolloids,2015,45(45):301-308.
[10]XIA S,LI Y,ZHAO Q,et al.Probing conformational change of bovine serum albumin-dextran conjugates under controlled dry-heating[J].Journal of Agricultural and Food Chemistry,2015,63(16):4080-4086.
[11]蓝亭,杨晓泉,张晋博,等.高温短时干热法制备SPI-麦芽糊精糖基化产物及其乳化性的研究[J].中国粮油学报,2014,29(5):23-28.
[12]林花,于淑娟,许彩虹,等.牛血清白蛋白-葡聚糖接枝产物的功能特性[J].食品科学,2011,32(9):101-106.
[13]许彩虹,王金梅,姚玉静,等.糖链长度对于大豆7S球蛋白糖基化产物构象及乳化特性的影响[J].现代食品科技,2017,33(7):112-117.
[14]程熙茜.超声辅助湿热法制备大豆分离蛋白糖接枝物[D].无锡:江南大学,2012.
[15]葛伟,李晓东,夏琪娜,等.超声协同美拉德反应对酪蛋白乳化性和凝胶性的影响[J].中国食品学报,2016,16(10):73-79.
[16]JI L,XUE Y,ZHANG T,et al.The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J].Food Hydrocolloids,2017,63:77-84.
[17]张瑶,周麟依,赵城彬,等.水浴法与微波法制备SPI-DX复合物乳化性质的对比研究[J].食品工业科技,2016,37(19):123-126.
[18]SCHMITT C,TURGEON S L.Protein/polysaccharide complexes and coacervates in food systems[J].Advances in Colloid and Interface Science,2011,167(1/2):63-70.
[19]赵磊,赵磊,王旋,等.大豆分离蛋白-多糖美拉德反应共聚物的制备及性能研究[J].食品科技,2015(8):256-261.
[20]SOUZA C J F,GARCIA-ROJAS E E.Interpolymeric complexing between egg white proteins and xanthan gum:Effect of salt and protein/polysaccharide ratio[J].Food Hydrocolloids,2016(66):268-275.
[21]GIRARD M,SCHAFFER-LEQUART C.Attractive interactions between selected anionic exopolysaccharides and milk proteins[J].Food Hydrocolloids,2008,22(8):1425-1434.
[22]陈世超,钱海峰.燕麦蛋白-葡聚糖湿热反应产物的功能性质研究[J].食品工业科技,2012,33(3):132-135.
[23]李春林,高彦祥,袁芳,等.亚临界水中反应参数对ε-聚赖氨酸与葡聚糖美拉德反应的影响[J].食品工业科技,2012,33(2):261-264.
[24]NIU F,SU Y,LIU Y,et al.Ovalbumin-gum arabic interactions:Effect of pH,temperature,salt,biopolymers ratio and total concentration[J].Colloids and Surfaces B:Biointerfaces,2014,113(3):477-482.
[25]齐晓彦,李春,张微,等.黑木耳多糖-乳清蛋白复合物的制备及其抗原性的研究[J].食品工业科技,2012,33(19):232-235.
[26]张予心,蔡丹,宋秋梅,等.乳清蛋白与海藻酸钠复合物凝胶特性的影响因素[J].中国食品学报,2017,17(5):40-48.
[27]齐军茹,翁静宜,康燕辉,等.大豆酸溶蛋白/大豆多糖纳米乳液的制备及表征[J].现代食品科技,2015,31(6):136-141.
[28]WANG X,LEE J,WANG Y W,et al.Composition and rheological properties of beta-Lactoglobulin/pectin coacervates:effects of salt concentration and initial protein/polysaccharide ratio[J].Biomacromolecules,2007,8(3):992-997.
[29]徐轲轲.大豆蛋白与多糖复合物乳化性质的研究[D].上海:复旦大学,2009.
[30]王芳,张昊,郭慧媛,等.酪蛋白与多糖相互作用研究及其在食品中的应用[J].中国乳业,2012(8):52-55.
[31]张莎莎,景浩.不同温度对木糖-甘氨酸美拉德反应特征性颜色的影响[J].食品科技,2014,39(1):250-254,258.
[32]穆利霞.大豆蛋白-糖接枝改性及其结构与功能特性研究[D].广州:华南理工大学,2010.
[33]许朵霞,包亚妮,闫冰,等.乳清分离蛋白与壳聚糖美拉德反应初级阶段产物乳化性研究[J].食品科学,2012,33(7):16-19.
[34]郭兴凤,王延青,胡婷婷,等.大豆蛋白-壳聚糖共价复合物制备研究[J].粮食与油脂,2010(8):8-11.
[35]何晓叶,邰克东,高彦祥,等.美拉德反应制备蛋白质-多糖共价复合物的研究进展[J].食品工业科技,2016,37(6):377-382.
[36]董蝶.大豆蛋白/阿拉伯胶复合物形成机理及其功能性质研究[D].无锡:江南大学,2016.
[37]CHENG S Y,WANG B J,WENG Y M.Antioxidant and antimicrobial edible zein/chitosan composite films fabricated by incorporation of phenolic compounds and dicarboxylic acids[J].LWT-Food Science and Technology,2015,63(1):115-121.
[38]赵丹,韩清华,周海军,等.菌菇汤冻调味料制备与工艺优化[J].食品工业科技,2017,38(3):196-201.
[2]司华静,齐军茹,杨晓泉,等.多糖-蛋白复合作用研究进展[J].中国调味品,2007(8):62-65.
[3]JAEGER H,JANOSITZ A,KNORR D.The Maillard reaction and its control during food processing.The potential of emerging technologies[J].Pathologie Biologie,2010,58(3):207-213.
[4]齐军茹,翁静宜,卓秀英,等.大分子拥挤环境下多糖对蛋白肽的修饰研究[J].现代食品科技,2015,31(2):26-31.
[5]LIU Y,ZHAO G,ZHAO M,et al.Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J].Food Chemistry,2012,131(3):901-906.
[6]包亚妮,袁芳.不同方法在蛋白-多糖复合反应中的应用现状[J].食品工业科技,2012,33(11):383-387.
[7]KATO A,SHIMOKAWA K,KOBAYASHI K.Improvement of the functional properties of insoluble gluten by Pronase digestion followed by dextran conjugation[J].Journal of Agricultural and Food Chemistry,1991,39(6):1053-1056.
[8]许彩虹.大豆球蛋白糖基化接枝改性及其热聚集行为研究[D].广州:华南理工大学,2010.
[9]LI C,WANG J,SHI J,et al.Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials[J].Food Hydrocolloids,2015,45(45):301-308.
[10]XIA S,LI Y,ZHAO Q,et al.Probing conformational change of bovine serum albumin-dextran conjugates under controlled dry-heating[J].Journal of Agricultural and Food Chemistry,2015,63(16):4080-4086.
[11]蓝亭,杨晓泉,张晋博,等.高温短时干热法制备SPI-麦芽糊精糖基化产物及其乳化性的研究[J].中国粮油学报,2014,29(5):23-28.
[12]林花,于淑娟,许彩虹,等.牛血清白蛋白-葡聚糖接枝产物的功能特性[J].食品科学,2011,32(9):101-106.
[13]许彩虹,王金梅,姚玉静,等.糖链长度对于大豆7S球蛋白糖基化产物构象及乳化特性的影响[J].现代食品科技,2017,33(7):112-117.
[14]程熙茜.超声辅助湿热法制备大豆分离蛋白糖接枝物[D].无锡:江南大学,2012.
[15]葛伟,李晓东,夏琪娜,等.超声协同美拉德反应对酪蛋白乳化性和凝胶性的影响[J].中国食品学报,2016,16(10):73-79.
[16]JI L,XUE Y,ZHANG T,et al.The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J].Food Hydrocolloids,2017,63:77-84.
[17]张瑶,周麟依,赵城彬,等.水浴法与微波法制备SPI-DX复合物乳化性质的对比研究[J].食品工业科技,2016,37(19):123-126.
[18]SCHMITT C,TURGEON S L.Protein/polysaccharide complexes and coacervates in food systems[J].Advances in Colloid and Interface Science,2011,167(1/2):63-70.
[19]赵磊,赵磊,王旋,等.大豆分离蛋白-多糖美拉德反应共聚物的制备及性能研究[J].食品科技,2015(8):256-261.
[20]SOUZA C J F,GARCIA-ROJAS E E.Interpolymeric complexing between egg white proteins and xanthan gum:Effect of salt and protein/polysaccharide ratio[J].Food Hydrocolloids,2016(66):268-275.
[21]GIRARD M,SCHAFFER-LEQUART C.Attractive interactions between selected anionic exopolysaccharides and milk proteins[J].Food Hydrocolloids,2008,22(8):1425-1434.
[22]陈世超,钱海峰.燕麦蛋白-葡聚糖湿热反应产物的功能性质研究[J].食品工业科技,2012,33(3):132-135.
[23]李春林,高彦祥,袁芳,等.亚临界水中反应参数对ε-聚赖氨酸与葡聚糖美拉德反应的影响[J].食品工业科技,2012,33(2):261-264.
[24]NIU F,SU Y,LIU Y,et al.Ovalbumin-gum arabic interactions:Effect of pH,temperature,salt,biopolymers ratio and total concentration[J].Colloids and Surfaces B:Biointerfaces,2014,113(3):477-482.
[25]齐晓彦,李春,张微,等.黑木耳多糖-乳清蛋白复合物的制备及其抗原性的研究[J].食品工业科技,2012,33(19):232-235.
[26]张予心,蔡丹,宋秋梅,等.乳清蛋白与海藻酸钠复合物凝胶特性的影响因素[J].中国食品学报,2017,17(5):40-48.
[27]齐军茹,翁静宜,康燕辉,等.大豆酸溶蛋白/大豆多糖纳米乳液的制备及表征[J].现代食品科技,2015,31(6):136-141.
[28]WANG X,LEE J,WANG Y W,et al.Composition and rheological properties of beta-Lactoglobulin/pectin coacervates:effects of salt concentration and initial protein/polysaccharide ratio[J].Biomacromolecules,2007,8(3):992-997.
[29]徐轲轲.大豆蛋白与多糖复合物乳化性质的研究[D].上海:复旦大学,2009.
[30]王芳,张昊,郭慧媛,等.酪蛋白与多糖相互作用研究及其在食品中的应用[J].中国乳业,2012(8):52-55.
[31]张莎莎,景浩.不同温度对木糖-甘氨酸美拉德反应特征性颜色的影响[J].食品科技,2014,39(1):250-254,258.
[32]穆利霞.大豆蛋白-糖接枝改性及其结构与功能特性研究[D].广州:华南理工大学,2010.
[33]许朵霞,包亚妮,闫冰,等.乳清分离蛋白与壳聚糖美拉德反应初级阶段产物乳化性研究[J].食品科学,2012,33(7):16-19.
[34]郭兴凤,王延青,胡婷婷,等.大豆蛋白-壳聚糖共价复合物制备研究[J].粮食与油脂,2010(8):8-11.
[35]何晓叶,邰克东,高彦祥,等.美拉德反应制备蛋白质-多糖共价复合物的研究进展[J].食品工业科技,2016,37(6):377-382.
[36]董蝶.大豆蛋白/阿拉伯胶复合物形成机理及其功能性质研究[D].无锡:江南大学,2016.
[37]CHENG S Y,WANG B J,WENG Y M.Antioxidant and antimicrobial edible zein/chitosan composite films fabricated by incorporation of phenolic compounds and dicarboxylic acids[J].LWT-Food Science and Technology,2015,63(1):115-121.
[38]赵丹,韩清华,周海军,等.菌菇汤冻调味料制备与工艺优化[J].食品工业科技,2017,38(3):196-201.