蛋白质—多糖复合物的形成机理与功能特性  

Formation mechanism and functional properties of protein-polysaccharide compounds

作　　者：程雪娇 曲玲玲 李敏 袁伟岗 王笛 王兴煜 CHENG Xuejiao;QU Lingling;LI Min;YUAN Weigang;WANG Di;WANG Xingyu(Shandong Yuwang Ecogical Food Industry Co.,Ltd.,Yucheng 251200,China)

机构地区：[1]山东禹王生态食业有限公司,山东禹城251200

出　　处：《安徽农学通报》2025年第6期99-101,共3页Anhui Agricultural Science Bulletin

基　　金：国家现代农业产业技术体系建设专项(CARS-04-CES31)。

摘　　要：蛋白质和多糖复合产物的形成机理及其功能特性已经成为农产品加工领域的研究重点之一。本文探讨了蛋白质和多糖复合的机理、影响因素以及其复合物的功能特性。当蛋白质混入溶有多糖的溶液中时,两种特征物质相遇,会产生静电吸引或静电排斥作用,进而形成复合型溶液或离散型溶液;两者相互作用的影响因素包括化学组成、分子排布等自身的性质,pH、两者浓度的比例等外界条件,以及加压、减压和搅拌速度等处理过程。蛋白质—多糖复合物具有流变学特征、脂肪替代物、气—液或液—液两相界面等特性,可部分或完全替代脂肪或制备可食用薄膜和涂层等。本文为蛋白质—多糖复合物的深度研究和开发提供参考。The formation mechanism and functional characteristics of protein-polysaccharide complex products have become one of the research focuses in the field of agricultural product processing.The mechanism,influencing factors,and functional properties of protein-polysaccharide complexes were explored.When proteins are mixed into a solution containing polysaccharides,two characteristic substances meet and produce electrostatic attraction or electrostatic repulsion,thereby forming a complex or discrete solution;the influencing factors of the interaction between the two include their own properties such as chemical composition and molecular arrangement,pH,the ratio of the two concentrations and other external conditions,as well as the treatment processes such as pressure,pressure reduction,and stirring speed.Protein-polysaccharide complexes have rheological properties,fat substitutes,gas-liquid or liquidliquid two-phase interfaces,can partially or completely replace fat or prepare edible films and coatings,etc.This article provides a reference for the in-depth research and development of protein-polysaccharide complexes.

关 键 词：大豆蛋白 壳聚糖 复合机理 影响因素 功能特性 

分 类 号：Q51[生物学—生物化学]