应用蛋白质与多糖分子间的相互作用制备食品乳状液

Food emulsions stabilized by protein and polysaccharide interactions

作为食品体系中两类重要的生物大分子,蛋白质和多糖在食品工业中得到了广泛应用。应用蛋白质及多糖分子间的相互作用,可以构建具有不同特性的蛋白质多糖混合物,从而应用于各种食品、制药等领域。主要介绍了蛋白质及多糖分子间的共价与非共价相互作用机制及其在食品乳状液制备中的应用进展。

As the most important biopolymers in food system, the exploitation of protein and polysaccharide were widely used in the food industry. The exploitation of protein-polysaccharide interactions offers great opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. The recent studies on the preparation of food emulsions stabilized by protein- polysaccharide complex which was formed through covalent and non-covalent interactions were over reviewed.