蛋白-多糖复合凝胶性质及微观结构研究进展  

Research Progress of Properties and Microstructure of Protein-Polysaccharide Complex Gels

作　　者：陈炳宇 胡晖[1] 王强[1] 刘红芝[1] Chen Bingyu;Hu Hui;Wang Qiang;Liu Hongzhi(Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2020年第11期319-327,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400200205)。

摘　　要：蛋白质和多糖是食品中重要的组成成分,蛋白-多糖复合凝胶性质对食品品质有重要影响,因而其营养功能品质受到广泛的关注。本文综述蛋白-多糖复合凝胶体系构建技术、流变学性质以及复合凝胶形成过程中微观结构变化及应用,提出目前存在的问题并展望未来,旨在为富含多糖蛋白食品的精准开发与品质调控提供依据。Proteins and polysaccharidesroteins are important components in foods.The properties of polysaccharide-protein complex gels have an important influence on food quality.Therefore,the nutritional quality of polysaccharides and protein composite gels has received extensive attention.This article reviews the construction techniques,rheological properties of the protein-polysaccharide complex gel system,and the microstructure changes and applications during the formation of composite gels.The current problems are presented and prospected.The aim is to provide basis for precise development and quality control of foods rich in polysaccharides.

关 键 词：蛋白质 多糖 复合凝胶 流变学 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]