高等学校化学学报 ›› 2004, Vol. 25 ›› Issue (11): 2042-2047.

• 研究论文 • 上一篇    下一篇

功能性大分子的相互作用及其应用研究

庞杰1,2, 张甫生2, 康彬彬2, 田世平1   

  1. 1. 中国科学院植物研究所光合作用与环境分子生理学重点实验室, 北京100093;
    2. 福建农林大学食品科学学院, 福州350002
  • 收稿日期:2003-07-01 出版日期:2004-11-24 发布日期:2004-11-24
  • 基金资助:

    国家自然科学基金项目(批准号:30371009);福建省重大科技项目(批准号:2003Y008)资助

Interactions Among Various Functional Macromolecules and Its Application

PANG Jie1,2, ZHANG Fu-Sheng2, KANG Bin-Bin2, TIAN Shi-Ping1   

  1. 1. Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;
    2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • Received:2003-07-01 Online:2004-11-24 Published:2004-11-24

摘要: 以葡甘聚糖、κ-卡拉胶、黄原胶、大豆分离蛋白为主要原料,研究了三种多糖之间以及多糖与蛋白质之间的相互作用.结果表明,多种多糖及多糖与蛋白质共混后在分子间力的作用下,呈现出良好的增效性,其综合性能(如凝胶强度、弹性、透明度等)得到了提高.利用这一性质,开发出了一种兼有膳食纤维和蛋白质的新型功能性基料.同时探讨了温度、时间、浓度、电解质各因素对多糖之间及多糖与蛋白质之间相互作用的影响,得出工艺配方,制成了多糖复合保健食品和仿生海洋产品.

关键词: 功能性大分子, 相互作用, 应用

Abstract: The interactions among three polysaccharides and the interaction between polysaccharide and protein were studied by using konjac glucomannan, κ-carrageenan, xanthan and soybean protein isolation as the raw materials. The results showed that the substantial molecular synergisms existed. Its integrative function was improved, such as gel strength, gel plasticity, gel transparency and so on. Based on the findings, a new food containing dietary fiber and protein was developed. The effects of temperature, time, mass fraction on polysaccharide interactions as well as electrolytes on polysaccharide and protein were studied. As a result, a polysaccharide healthcare product and an imitation shellfish product were formulated.

Key words: Functional macromolecule, Interaction, Application

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