魔芋葡甘聚糖/蛋白复合物的改性研究进展

Composite modification of konjac glucomannan /protein

由于食品组分中蛋白质、多糖之间的相互作用可以显示出比独立使用时更优越的性能,并影响食品体系的风味、营养、质构等品质,多糖/蛋白复合物研究正日益成为世界各国科技工作者研究的热点。文中以魔芋葡甘聚糖为代表多糖,探讨魔芋葡甘聚糖与相关蛋白复合物化学改性、物理改性和生物改性的研究进展,以及其改性后复合物体系功能变化,并对相关改性机制进行比较研究。

The combination of proteins and polysaccharides showed the excellent properties than they used alone, it affects flavor, nutrition, and texture of food system. Now, the research of polysaccharides/protein complexes is be- coming a hot-spot for investigators in the world. By using konjac glucomannan as a representative polysaccharides, the physical, chemical and biological modification of konjac glucomannan/protein complexes as well as the change of modified composite＇function were reviewed and the modified mechanisms were also discussed in the hope of providing a reference for other polysaccharide/protein complexes.