摘要
多糖和蛋白质是食品中两种重要的组成成分,将植物蛋白与多糖结合起来,不仅能更好地发挥两者的优势,还能显示出新的功能特性,改善其自身存在的缺点。文章主要介绍了多糖—植物蛋白复合物的制备及影响因素、多糖—植物蛋白复合物的功能性质以及其应用研究。
Polysaccharides and proteins are two important components in food.Combining plant protein with polysaccharides can give full play to their advantages,show new functional characteristics,and improve their shortcomings.In this review,the preparation and influencing factors of polysaccharides-plant proteins complex,the functional properties of the polysaccharide-plant protein complex and its application are introduced.
作者
张迪
付美玲
费丛璇
李丹丹
修建华
ZHANG Di;FU Meiling;FEI Congxuan;LI Dandan;XIU Jianhua(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050000,China;Hawthorn Processing Technology Innovation Center of Hebei Province,Chengde,Hebei 067300,China)
出处
《食品与机械》
CSCD
北大核心
2024年第4期227-232,共6页
Food and Machinery
关键词
植物蛋白
多糖
制备方法
影响因素
功能性质
plant protein
polysaccharide
preparation method
influencing factors
functional property
