McClements David Julian
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Biotechnol Adv. 2006 Nov-Dec;24(6):621-5. doi: 10.1016/j.biotechadv.2006.07.003. Epub 2006 Jul 7.
Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create food emulsions with improved stability to environmental stresses or with novel encapsulation-release characteristics.
利用蛋白质和多糖之间的非共价相互作用，可以创造出具有新颖或改良特性的食品。在溶液中，蛋白质和多糖之间的吸引或排斥相互作用可用于创造微观结构，赋予食品新颖的质地和感官特性。在界面处，有吸引力的静电相互作用可用于制备对环境压力具有更高稳定性或具有新颖包封-释放特性的食品乳液。
