摘要
蛋白质和多糖两种生物大分子在界面处的相互作用对于乳状液和泡沫体系有显著影响。蛋白质和多糖混合后的协同效应可构建新的、功能性的纳、微或宏观结构,改变食品的力学和流动特性,对改良食品,降低生产成本具有重要意义。本文对近年来蛋白质的界面行为,多糖的界面行为以及蛋白质-多糖复合物的界面行为所做的一些研究进行综述。
Interaction between proteins and polysaccharides has significant influence on emulsion and foam systems.The synergies after mixing of proteins and polysaccharides can construct new functional nano,micro and macro strcture, which could change mechanics and flow characteristics of food, and has important values of improving food, reducing production costs. In this paper, the recent researches from the aspect of interfacial behaviour of proteins,polysaccharides and their complex were reviewed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第23期397-400,共4页
Science and Technology of Food Industry
