摘要
蛋白质和多糖是具有一定乳化性能的天然生物聚合物,两者可以在乳液油-水界面相互作用并形成具有弹性的界面膜。与化学合成的乳化剂相比,这种天然乳化剂安全性更高,在医药、化妆品和食品等领域更具应用前景,但其乳化特性无法从乳液的宏观状态观察得出,通过分析乳液油-水界面的特性则能够从机理上对乳化剂的乳化效果进行说明。主要介绍了乳液稳定的机理以及探究乳液界面性质的方法,阐述了蛋白质和多糖的复合方式及两者之间的相互作用,并对蛋白质-多糖复合物的研究趋势作出展望。
Proteins and polysaccharides are natural biopolymers with emulsifying properties,which can interact at the oil-water interface of the emulsion and form an elastic interface film.Compared with chemically synthesized emulsifiers,this natural emulsifier has higher safety and much more application prospects in medicine,cosmetics,food and other fields.The mechanism of emulsion stabilization and the methods used for interface property investigation were introduced.The combination and interaction of protein and polysaccharide were specified.Finally,the future research trend of protein-polysaccharide complex is prospected.
作者
冯洁茹
张鑫浩
赵春进
陈美春
FENG Jieru;ZHANG Xinhao;ZHAO Chunjin;CHEN Meichun(College of Ocean,Zhejiang University of Technology,Hangzhou 310014,China;Hangzhou Zhiweiguan Food Co.,Ltd.,Hangzhou 311107,China;Hangzhou Institute for Food and Drug control,Hangzhou 310022,ChinaCollege of Ocean,Zhejiang University of Technology,Hangzhou 310014,China;Hangzhou Zhiweiguan Food Co.,Ltd.,Hangzhou 311107,China;Hangzhou Institute for Food and Drug control,Hangzhou 310022,China)
出处
《发酵科技通讯》
CAS
2019年第1期14-18,共5页
Bulletin of Fermentation Science and Technology
基金
杭州市科技项目(20180432B29)
关键词
蛋白质
多糖
乳液
界面
protein
polysaccharide
emulsion
interface
