多糖-蛋白质复合水凝胶研究进展

多糖和蛋白质是食品中最重要的2种功能大分子,可以通过相互作用形成复合水凝胶。与单一组分相比,多糖和蛋白质形成的复合水凝胶不仅具有优异的物理结构和化学性质,而且具有提高复合体系机械性能的潜在优势。该文对部分多糖-蛋白质复合水凝胶的研究进展进行总结,综述了形成复合水凝胶的多糖及蛋白质的类型和条件、二者主要相互作用及影响二者相互作用的内部和外部因素,阐述了多糖对其与蛋白质形成复合水凝胶机械性能的影响,并概述了多糖-蛋白质复合水凝胶在食品工业及生物医药等领域的应用现状。该文将为多糖-蛋白质基创新凝胶的设计、开发及应用提供理论参考依据。

Research progress of polysaccharide-protein composite hydrogels

Polysaccharides and proteins are two of the most important functional macromolecules in food,which can form composite hydrogels through interaction.Compared with the single component,the composite hydrogels formed by polysaccharides and proteins not only have excellent physical structure and chemical properties,but also have potential advantages to improve the mechanical properties of the composite system.In this paper,the research progress of partial polysaccharide-protein composite hydrogels was summarized;the types and conditions of polysaccharide and protein forming complex hydrogels,their main interactions and the internal and external factors influencing their interactions were reviewed,the effect of polysaccharides on the mechanical properties of the complex hydrogel formed by polysaccharide and protein was elucidated,and the application status of the complex hydrogel in the food industry and biomedicine,etc.was summarized.This paper would help to provide a theoretical basis for the design,development,and application of polysaccharide-based innovative gels.