Research progress in the interaction between proteins and polysaccharides at the interface

DONG Lei; LIU Tian-jing; KONG Ling-shan; GUO Hui-ling; LI Chen-chen; CHAO Wen-zheng; YU Ling

doi:10.13386/j.issn1002-0306.2014.23.075

DONG Lei, LIU Tian-jing, KONG Ling-shan, GUO Hui-ling, LI Chen-chen, CHAO Wen-zheng, YU Ling. Research progress in the interaction between proteins and polysaccharides at the interface[J]. Science and Technology of Food Industry, 2014, (23): 397-400. DOI: 10.13386/j.issn1002-0306.2014.23.075

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Research progress in the interaction between proteins and polysaccharides at the interface

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Interaction between proteins and polysaccharides has significant influence on emulsion and foam systems.The synergies after mixing of proteins and polysaccharides can construct new functional nano, micro and macro strcture, which could change mechanics and flow characteristics of food, and has important values of improving food, reducing production costs. In this paper, the recent researches from the aspect of interfacial behaviour of proteins, polysaccharides and their complex were reviewed.

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