综述与专题评论

胶原蛋白与多糖分子相互作用研究及其在食品中的应用进展

  • 林德贤 ,
  • 胡孝君 ,
  • 苟彦君 ,
  • 张小龙 ,
  • 代寻 ,
  • 何利
展开
  • (四川农业大学 食品学院,四川 雅安,625014)
第一作者:硕士研究生(何利副教授为通信作者,E-mail:helifood@163.com)

收稿日期: 2024-03-15

  修回日期: 2024-06-14

  网络出版日期: 2025-03-28

基金资助

四川省自然科学基金项目(2022NSFSC1732);西昌市科技项目计划(CGZH-2023-02)

Research progress on molecular interaction between collagen and polysaccharide and its application in food

  • LIN Dexian ,
  • HU Xiaojun ,
  • GOU Yanjun ,
  • ZHANG Xiaolong ,
  • DAI Xun ,
  • HE Li
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  • (College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)

Received date: 2024-03-15

  Revised date: 2024-06-14

  Online published: 2025-03-28

摘要

胶原蛋白是一种螺旋形纤维状的蛋白质,是动物结缔组织中的主要成分。多糖是一类分子结构复杂的糖类物质,在自然界广泛分布。胶原蛋白与多糖两者可通过共价和非共价相互作用,形成胶原蛋白与多糖复合物,从而对胶原蛋白的微观结构和功能特性产生重要影响,并显著影响胶原蛋白在食品工业的应用。该文在介绍胶原蛋白-多糖复合物的互作机理和互作调控方法的基础上,综述了胶原蛋白-多糖相互作用对胶原蛋白微观结构和功能特性的影响,以及胶原蛋白-多糖复合物在食品中的应用,以期为胶原蛋白-多糖复合物在食品工业中的应用提供一定的参考。

本文引用格式

林德贤 , 胡孝君 , 苟彦君 , 张小龙 , 代寻 , 何利 . 胶原蛋白与多糖分子相互作用研究及其在食品中的应用进展[J]. 食品与发酵工业, 2025 , 51(5) : 343 -350 . DOI: 10.13995/j.cnki.11-1802/ts.039252

Abstract

Collagen is a kind of spiral fibrous protein that is the main component of connective tissue in animals and polysaccharide is a kind of carbohydrate substance with complex molecular structure, which is widely distributed in nature.They can form collagen and polysaccharides complexes through covalent and non-covalent interactions, which have an important impact on the microstructure and functional properties of collagen, and significantly affect the application of collagen in the food industry.Based on the introduction of the interaction mechanism and regulation methods of collagen-polysaccharide complex, this paper reviewed the effects of collagen-polysaccharide interaction on the microstructure and functional properties of collagen, as well as the application of collagen-polysaccharide complex in food, to provide certain references for the application of collagen-polysaccharide complex in food industry.

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