Interactions Among Various Functional Macromolecules and Its Application

Abstract

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

CLC Number:

Q539

TrendMD:

PANG Jie, ZHANG Fu-Sheng, KANG Bin-Bin, TIAN Shi-Ping . Interactions Among Various Functional Macromolecules and Its Application[J]. Chem. J. Chinese Universities, 2004, 25(11): 2042.

References

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