摘要
蛋白质和多糖是食品中两类重要的大分子物质,二者是赋予食品良好的加工和质构特性的重要因素。简述了蛋白质和多糖之间的物理相互作用,重点介绍蛋白质-多糖相互作用对食品微观结构和质地的影响机制。同时介绍蛋白质-多糖的相互作用在改善食品质构中的应用。
Proteins and polysaccharides are two important macromolecules components in foods, and both are important factors that confer foods good processing and texture properties. Briefly describe the physical interactions between protein and polysaccharides, and highlight the basis contribution to form the microstructure and texture of foods by using the proteinpolysaccharide interactions. At the same time, the application of protein-polysaccharide interactions to improve food texture is also introduced.
作者
杨嘉琪
宋春丽
YANG Jiaqi;SONG Chunli(College of Food and Bioengineering, Key Laboratory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University (Qiqihar 161006))
出处
《食品工业》
CAS
北大核心
2019年第1期218-221,共4页
The Food Industry
基金
国家自然科学基金资助项目(31401639)
黑龙江省本科高等学校青年创新人才支持计划(UNPYSCT-2015094)
关键词
蛋白质
多糖
相互作用
质构
protein
polysaccharide
interaction
texture
