摘要
蛋白质与多糖之间通过静电相互作用发生的复合物凝集或结合是形成蛋白聚糖的主要原因。象pH值、离子强度、蛋白质和多糖的浓度及比例、蛋白质和多糖的带电情况以及分子大小等理化条件会影响蛋白聚糖的形成及稳定性。同时,温度及一些物理因素(压力、剪切速率和时间)对此也有一定的影响。蛋白聚糖具有较好的水合作用(溶解性、粘度),结构特性和表面特性(起泡性、乳化性),可用于大分子物质的纯化,微胶囊材料,食物成分(脂肪替代物等)和生物材料的合成等(可食用薄膜,人造皮肤)。
Protein-polysaccaride coercive attraction,mainly through electrostatic interactions could give rise to the formation of Protein-polysaccaride complexes.Physicochemical factors such as pH,ionic strength,ratio of protein to polysaccharide,charge and molecular weight could affect the formation and stability of such complexes.Additionally,the temperature and mechanical factors (pressure,shearing rate,and time)have had an influence on it.The interesting hydration (solubility,viscosity),structurarion and surface properties of these complexes could be used in microencapsulation,food formulation(fat replacers),and synthesis of biomaterials(edible films,artificial grafts).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第12期129-132,共4页
Food Science
