多糖与蛋白质相互作用及其复合物的功能特性

Interaction between Polysaccharides and Proteins and Functional Properties of Their Complexes

多糖和蛋白质是食品中共存的生物大分子,营养丰富,两者相互作用可以改善食品的品质,因此成为研究的热点内容。该文对国内外有关多糖与蛋白质相互作用的研究进行综述,介绍多糖与蛋白质相互作用的类型、影响因素和复合物的制备方法、功能特性,并对其在食品中的应用进行展望,以期为多糖-蛋白质复合物的进一步研究与应用提供理论参考。

Polysaccharides and proteins are coexisting biological macromolecules in food,which are rich in nu-trition,and since their interaction can improve the quality of food,they have become a research hotspot.This pa-per summarized the studies on the interaction between polysaccharides and proteins in China and abroad and discussed the interaction types,influencing factors,preparation methods and functional properties of their com-plexes,and prospects for their applications in food,to provide theoretical references for the further research and applications of polysaccharide-protein complexes.