摘要
由于食品组分之间的相互作用而发生共聚改性可以赋予其一些新的性能,并可以影响食品体系的色泽、风味、营养、质构和安全,因此该类复合体日益成为世界各国科技工作者及生产厂商的研究热点。本文综述了近年来国内外食品典型组分(蛋白质、淀粉与脂质)相互作用的研究进展,并简要介绍各食品组分的相互作用机制,对食品品质的影响规律,食品组分复合体的构建原理、方法及功能性等方面的基本研究状况,展望其发展前景。
The excellent additional properties can be gained by copolymerization induced by food ingredients interaction, which affects color, flavor, nutrition, texture and safety of food system. So many investigators and manufacturers over the world have done works on this serie of complex which is becoming the hot-spot research field. In this paper, the research progress on interaction of food typical ingredient （including protein, starch and lipid） is summarized. The interaction mechanism of food ingredient, effect law on food quality, construction principle and method and functional property of complex are introduced. The long-term potential development for food typical ingredient complex is prospected.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期625-629,共5页
Food Science
基金
国家自然科学基金项目(20436020)
关键词
食品组分
相互作用
品质
复合体
food typical ingredient
interaction
quality
complex
