多糖/蛋白质复合体系相转变及其在食品中的应用

Phase transformation behavior and application in food field of polysaccharide/protein system

多糖/蛋白质体系相行为的调节和控制一直被认为是食品领域的重要课题,同时也是重大挑战。因为它在很大程度上决定了食品的结构、稳定性、口感等重要性质。然而大多数蛋白质/多糖复合体系对于外界环境的干预均表现出很强的敏感性,相转变较易发生且较难控制。综述了影响多糖/蛋白体复合系相行为转变的因素、热动力学及与食品微结构之间的关系,并对其相转变在食品中的应用进行了阐述,最后对从蛋白质/多糖复合体系的相行为调控食品结构和构建新型食品进行了展望。

It＇s regarded as an important issue and also a challenge task in food field to control and regulate the phase behavior of polysaccharide/protein system. Because it is largely determines the structure, stability and taste and other important properties of food. However, most of protein/polysaccharide systems display high sensitivity as external environment changes. Phase transition occurs easily and is difficult to control. In this paper, we review the factors that affect phase behavior change of polysaccharide/protein system, the thermal dynamics and the relationship with food microstructure. The application of phase transformation behavior for polysaccharide/protein system in food field was also illustrated. Finally controlling food structure and building new food system through regulating phase behavior of polysaccharide/protein system were also discussed.