由于食品组分中蛋白质、多糖之间的相互作用可以显示出比独立使用时更优越的性能,并影响食品体系的风味、营养、质构等品质,多糖/蛋白复合物研究正日益成为世界各国科技工作者研究的热点。文中以魔芋葡甘聚糖为代表多糖,探讨魔芋葡甘聚糖与相关蛋白复合物化学改性、物理改性和生物改性的研究进展,以及其改性后复合物体系功能变化,并对相关改性机制进行比较研究。

The combination of proteins and polysaccharides showed the excellent properties than they used alone,it affects flavor,nutrition,and texture of food system.Now,the research of polysaccharides /protein complexes is becoming a hot-spot for investigators in the world.By using konjac glucomannan as a representative polysaccharides,the physical,chemical and biological modification of konjac glucomannan /protein complexes as well as the change of modified composite' function were reviewed and the modified mechanisms were also discussed in the hope of providing a reference for other polysaccharide /protein complexes.