蛋白质与多糖相互作用研究进展

Research progress on interactions between proteins and polysaccharides

作为食品重要组成成分,蛋白质与多糖间相互作用研究对食品体系结构和品质具有重要意义。该文概述蛋白质与多糖相互作用类型;蛋白质与多糖相互作用研究方法,包括糖芯片、毛细管电泳和质子共振技术;及蛋白质与多糖在可食性膜、乳状液、流体界面及起泡性方面相互作用研究。

As an important ingredient in food, the research on interactions between proteins and polysaccharides has important significance to food system structure and quality.This paper mainly summarizes the proteins and polysaccharide interaction type; Protein and polysaccharide interaction methods, including sugar chip, capillary electrophoresis and proton resonance technology; Protein and polysaccharides interact in edible film, emulsion, fluid interface and foaming ability.