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.
引文
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