不同方法在蛋白-多糖复合反应中的应用现状  

Research status of applications of different methods in protein-polysaccharide interactions

作　　者：包亚妮[1] 袁芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2012年第11期383-387,共5页Science and Technology of Food Industry

基　　金：教育部高校特色专业建设项目<食品质量与安全>专业建设(TS10618)

摘　　要：蛋白-多糖复合物的生成主要是依靠美拉德反应,传统的方法主要为干热法和湿热法,但这两种方法均存在一定的不足。随着科技的发展和技术的改进,微波、高静水压、超声波以及超临界CO2等新兴技术被逐渐应用到食品的蛋白-多糖复合反应中。本文对这些不同方法在蛋白-多糖复合反应中的应用研究现状进行了综述。The formation of protein-polysaccharide complex is mainly obtained in the Maillard reaction,in which dry heating and wet heating are two traditional methods being used. However,the disadvantage of these two methods is significant. With the development of technology and the innovation of approaches, it is found widely that the new technique like microwave,high hydrostatic pressure,ultrasound and supercritical carbon dioxide have been applied in the protein-polysaccharide interactions. This review summarized the application of different methods in the protein-polysaccharide interactions.

关 键 词：蛋白-多糖 美拉德 干热 湿热 微波 高静水压 超声波 超临界CO2 

分 类 号：TS201.2[轻工技术与工程—食品科学]