食品中蛋白质―多糖混合体系研究进展  

A review of recent developments in the mixed system of protein-polysaccharide of foods

作　　者：申瑞玲[1] 田广瑞[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2009年第7期1-3,共3页Cereals & Oils

基　　金：国家自然科学基金资助项目(20776135)

摘　　要：蛋白质与多糖是食品中共存两类重要大分子物质,该文介绍食品中蛋白质―多糖混合体系凝胶特性、表面特性等研究概况及电解质、蔗糖、pH值等外部因素对蛋白质―多糖混合体系影响。The protein and polysaccharide are two important kinds of the macromolecules in the foods. This paper introduced the developments of the gelling and interracial properties about the mixed systeme of protein--polysaccharide. The influence of the exterior factors including electrolyte circuit, sucrose, pH on the mixed systeme were also reviewed.

关 键 词：蛋白质 多糖 混合体系 

分 类 号：TS201.2[轻工技术与工程—食品科学]