蛋白-多糖共价复合物及其应用研究进展  

Research advance of protein-polysaccharide conjugations and their application

作　　者：王延青[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国食品添加剂》2009年第5期151-155,共5页China Food Additives

摘　　要：蛋白质和多糖是食品中两类重要的生物大分子,是影响食品质构的主要因素,蛋白质具有乳化且稳定的能力,多糖主要是增稠和持水能力,但是做为添加剂使用时,在某些性能方面无法满足实际需要。蛋白质和多糖在控制条件下通过Maillard反应可发生一定程度的共价复合,而蛋白-多糖的共价复合物显示出比各自独立存在时更优越的性能。因此,蛋白质和多糖共价复合物成为近年来国内外食品科学界研究的一个焦点。本文综述了近年来国内外关于蛋白-多糖共价复合物的研究工作,简要介绍了蛋白-多糖共价复合物的制备方法、反应机理和组成结构,探讨了蛋白-多糖共价复合物的溶解性、乳化性、乳化稳定性、热稳定性、抗氧化性和抗菌性等功能性质,概括了蛋白-多糖共价复合物在众多领域的应用研究进展。Protein and polysaccharide are two important biological macromolecules in food,and are the main factors affecting the food texture. Protein has the emulsifying and emulsifying stability,while polysaccharide has the thickening and water-holding ability;but when use alone as a food additive,none of them can meet the demand of food production well. Protein and polysaccharide covalent complex through Maillard can form protein-polysaccharide conjugations showed excellent properties and the research on the complex becomes one of the focuses of food science in recent years. The protein-polysaccharide covalent complex in recent years was reviewed,including its preparation methods,reaction mechanism,the structure of product,the solubility,emulsifying ability,emulsion stability,thermal stability,oxidation resistance,and anti-bacteria of the conjugations. The progress of its applications in many fields was also summarized.

关 键 词：蛋白质 多糖 反应机理 结构 应用 

分 类 号：TS202.1[轻工技术与工程—食品科学]