【作者】 吕丁阳； 张鹏龙； 殷丽君； 陈复生；

【Author】 Lü Dingyang;Zhang Penglong;Yin Lijun;Chen Fusheng;College of Food Science and Technology,Henan University of Technology;College of Food Science and Nutritional Engineering;

【机构】 河南工业大学粮油食品学院； 中国农业大学食品科学与营养工程学院；

【摘要】 多糖及蛋白质作为生物活性大分子,时常作为乳化剂利用在食品体系中。蛋白质作为乳化剂使用时通常受环境条件限制,多糖类如阿拉伯胶、黄蓍胶等虽然在饮料行业中应用广泛,但是大多数多糖不具有两亲性。目前研究热点致力于将蛋白质与多糖结合进而改善其乳化特性。蛋白质多糖复活产物可以用于医疗和化妆用品的功能生物活性物质包封和递送,也可以用作食品工业中脂肪代用品、奶油替代品以及石油替代品等。蛋白质多糖复合物主要分为天然复合体、静电复合产物、共价交联产物。其中共价交联中的酶促交联反应条件温和且反应时间较短,能够较好的利用在乳化剂体系中。本文主要针对三大酶促反应体系(过氧化物酶、微生物转谷氨酰胺酶、漆酶)进行详细介绍,并对近些年国内外酶促交联复合物表征方法及产物应用进行详细综述,旨在为多糖蛋白质复合物在食品乳化剂体系中的应用提供理论参考。更多还原

【Abstract】 As a bioactive macromolecule,polysaccharides and proteins are often used as emulsifiers in food systems.When used as an emulsifier,proteins are usually limited by environmental conditions.Although polysaccharides such as acacia and tragacanth are widely used in the beverage industry,most polysaccharides do not have amphipathic properties.At present,research focuses on combining proteins with polysaccharides to improve their emulsification properties.Protein-polysaccharide rejuvenation products can be used for the encapsulation and delivery of functional bioactive substances in medical and cosmetic products,as well as fat substitutes,cream substitutes and petroleum substitutes in the food industry.Protein-polysaccharide complexes are mainly classified into natural complexes,electrostatic composite products,and covalently crosslinked products.Among them,the enzymatic crosslinking reaction in covalent crosslinking is mild and the reaction time is short,and can be preferably utilized in an emulsifier system.This paper mainly introduces three major enzymatic reaction systems(peroxidase,microbial transglutaminase,laccase),and reviews the methods and products of enzymatic cross-linking complexes at home and abroad in recent years.It aims to provide a theoretical reference for the application of polysaccharide-protein complexes in food emulsifier systems.更多还原