摘要
对蛋白质与多糖类交互作用的研究概况作一阐述。蛋白质与多糖类在水溶液中表现出热力学相容性及不相容性。蛋白质具有许多功能性质，这些性质由于多糖与蛋白质的交互作用而得到改善，从而影响食品体系的性质。两种大分子的交互作用在食品工业中具有广泛的应用。
This paper studied is mainly about interaction between proteins and polysaccharides.Interaction between proteins and polysaccharides might result in compatibility or incompatibility.Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides,and finally affected the properties of food system.Interaction of two macromolecules was widely used in the food industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期90-93,共4页
Food Science
基金
国家自然科学基金资助项目! (NO29872103)
