| 食品中蛋白质―多糖混合体系研究进展 |
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| 引用本文： | 申瑞玲,田广瑞.食品中蛋白质―多糖混合体系研究进展[J].粮食与油脂,2009(7):1-3. |
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| 作者姓名： | 申瑞玲 田广瑞 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 摘 要： | 蛋白质与多糖是食品中共存两类重要大分子物质,该文介绍食品中蛋白质―多糖混合体系凝胶特性、表面特性等研究概况及电解质、蔗糖、pH值等外部因素对蛋白质―多糖混合体系影响。
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| 关 键 词： | 蛋白质 多糖 混合体系 |
A review of recent developments in the mixed system of protein-polysaccharide of foods |
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| SHEN Rui-ling,TIAN Guang-rui.A review of recent developments in the mixed system of protein-polysaccharide of foods[J].Cereals & Oils,2009(7):1-3. |
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| Authors: | SHEN Rui-ling TIAN Guang-rui |
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| Affiliation: | College of Food and Bioengineering;Zhengzhou University of Light Industry;Zhengzhou 450002;China |
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| Abstract: | The protein and polysaccharide are two important kinds of the macromolecules in the foods.This paper introduced the developments of the gelling and interfacial properties about the mixed systeme of protein―polysaccharide.The influence of the exterior factors including electrolyte circuit,sucrose,pH on the mixed systeme were also reviewed. |
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| Keywords: | protein polysaccharide mixed systeme |
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