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食品与发酵工业  2022, Vol. 48 Issue (3): 291-297    DOI: 10.13995/j.cnki.11-1802/ts.028704
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多糖-蛋白质复合水凝胶研究进展
太敏瑞1, 蔡泓滢1, 李瑞1,2,3,4*, 陈建平1,2,3,4, 贾学静1,2,3,4, 宋兵兵1,2,3,4, 刘晓菲1,2,3,4, 唐振冬1, 吉宏武1,2,3,4, 钟赛意1,2,3,4
1(广东海洋大学 食品科技学院,广东 湛江,524008)
2(广东省海洋生物制品工程实验室,广东 湛江,524008)
3(广东省海洋食品工程技术研究中心,广东 湛江,524008)
4(广东省水产品加工与安全重点实验室,广东 湛江,524008)
Research progress of polysaccharide-protein composite hydrogels
TAI Minrui1, CAI Hongying1, LI Rui1,2,3,4*, CHEN Jianpin1,2,3,4, JIA Xuejing1,2,3,4, SONG Bingbing1,2,3,4, LIU Xiaofei1,2,3,4, TANG Zhendong1, JI Hongwu1,2,3,4, ZHONG Saiyi1,2,3,4
1(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524008,China)
2(Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524008,China)
3(Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang 524008,China)
4(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524008,China)
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摘要 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。
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太敏瑞
蔡泓滢
李瑞
陈建平
贾学静
宋兵兵
刘晓菲
唐振冬
吉宏武
钟赛意
关键词:  多糖  蛋白质  水凝胶  相互作用  机械性能    
Abstract: 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.
Key words:  polysaccharide    protein    hydrogel    interaction    mechanical properties
收稿日期:  2021-07-17      修回日期:  2021-09-16           出版日期:  2022-02-15      发布日期:  2022-03-04      期的出版日期:  2022-02-15
基金资助: 广东省自然科学基金面上项目(2021A1515010868);广东省普通高校特色创新项目(自然科学)(2020KTSCX051);广东科技计划“海外名师”项目(2020A1414010069);广东省普通高校创新团队项目(2021KCXTD021)
作者简介:  硕士研究生(李瑞副研究员为通信作者,E-mail:liruihn@163.com)
引用本文:    
太敏瑞,蔡泓滢,李瑞,等. 多糖-蛋白质复合水凝胶研究进展[J]. 食品与发酵工业, 2022, 48(3): 291-297.
TAI Minrui,CAI Hongying,LI Rui,et al. Research progress of polysaccharide-protein composite hydrogels[J]. Food and Fermentation Industries, 2022, 48(3): 291-297.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028704  或          http://sf1970.cnif.cn/CN/Y2022/V48/I3/291
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