摘要
蛋白质和多糖,作为食品体系中最为重要的两种大分子,其自组装行为不仅影响食品品质,还在营养、药物递体系及软材料构建等方面有着广泛的应用。介绍蛋白质/多糖主要的自组装形式,包括复合物、纳米凝胶等,并简介蛋白质/多糖自组装在食品及其它领域的应用。
Protein and polysaccharide, two kinds of important macromolecules in food system, their self-assembly behavior not only affected the food quality, but also played important roles in nutrients and drugs delivery and fabrication of soft materials. We first introduced several common self-assembly forms between protein and polysaccharide, including complx, nanogel, et al. Besides, the application of protein/polysaccharide self- assembly in food and other fields were briefly discussed.
出处
《食品研究与开发》
CAS
北大核心
2017年第20期204-207,共4页
Food Research and Development
基金
河南省自然科学基金项目(162300410229)
信阳师范学院大学生科研基金项目(2017-DXS-081)
信阳师范学院青年科学基金(16050)
关键词
蛋白质
多糖
自组装
应用
protein
polysaccharide
self-assembly
application
