论文标题
蛋白质 - 糖糖的相互作用和食物制剂中的聚集体
Protein-polysaccharide interactions and aggregates in food formulations
论文作者
论文摘要
导致静电复合物和凝聚形成的蛋白质 - 酚糖组合是使用逐层和混合乳液方法进行广泛研究的对象。蛋白质 - 糖糖偶联物表现出有趣的物理化学特性，作为稳定剂和乳化剂以及食品中的质地修饰剂。此外，它们是潜在的最佳养分输送系统。由于pH，离子强度，浓度，热量和机械处理等多种因素，它们的复杂行为是研究领域持续增长的主要原因。该综述报告了该主题的最新进展，以及概述蛋白质与多糖之间可能的相互作用，从Maillard反应到穿过凝聚力的酶联交联。
The protein-polysaccharide combinations that lead to electrostatic complex and coacervates formation are the object of extensive research using both layer-by-layer and mixed emulsion approaches. The protein-polysaccharide conjugates demonstrated interesting physico-chemical properties as stabilizers and emulsifiers as well as texture modifiers in food products. Furthermore, they are potential optimal nutrient delivery systems. Their complex behavior due to several factors such as pH, ionic strength, concentration, heat, and mechanical treatments is the main reason behind the continuous growth of the research field. The review is reporting same recent advances on the topic, along with an overview on the possible interactions between protein and polysaccharide, from Maillard reaction to enzymatic crosslinking passing through coacervates.
