Research Progress of Properties and Microstructure of Protein-Polysaccharide Complex Gels

被引：0

作者：

Chen B. ^{[1
]}

Hu H. ^{[1
]}

Wang Q. ^{[1
]}

Liu H. ^{[1
]}

机构：

[1] Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Processing, Beijing

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 11期

关键词：

Complex gels; Microstructure; Polysaccharide; Protein; Rheology;

D O I：

10.16429/j.1009-7848.2020.11.036

中图分类号：

学科分类号：

摘要：

Proteins and polysaccharidesroteins are important components in foods. The properties of polysaccharide-protein complex gels have an important influence on food quality. Therefore, the nutritional quality of polysaccharides and protein composite gels has received extensive attention. This article reviews the construction techniques, rheological properties of the protein-polysaccharide complex gel system, and the microstructure changes and applications during the formation of composite gels. The current problems are presented and prospected. The aim is to provide basis for precise development and quality control of foods rich in polysaccharides. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：319 / 327

页数：8

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