Dickinson Eric
Procter Department of Food Science, University of Leeds, Leeds, UKLS2 9JT.
Soft Matter. 2008 Apr 15;4(5):932-942. doi: 10.1039/b718319d.
The exploitation of protein-polysaccharide interactions offers opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. Association of protein and polysaccharide molecules may occur chemically through covalent bonds or physically through electrostatic interactions. Theoretical and experimental studies indicate that various molecular and thermodynamic factors can be adjusted to optimize the effectiveness of covalent conjugates and electrostatic complexes in the stabilization of interfaces, gels and emulsions. Maillard-type protein-polysaccharide conjugates have excellent emulsifying and steric stabilizing properties, especially under conditions where the protein alone is poorly soluble. Charged polysaccharides form soluble complexes or coacervates with proteins depending on pH, ionic strength, and biopolymer charge distribution. The structure and stabilizing properties of the mixed protein + polysaccharide layer depends on the sequence of adsorption of the biopolymers to the interface. There is good potential for use of interfacial protein-polysaccharide complexes in the nanoscale engineering of delivery vehicles for nutrient encapsulation and in the protection of adsorbed proteins and emulsified lipids against enzymatic breakdown during digestion.
蛋白质与多糖相互作用的研究为设计新型成分和界面结构提供了机会，这些成分和结构在食品和制药行业具有应用价值。蛋白质和多糖分子的结合可以通过共价键进行化学结合，也可以通过静电相互作用进行物理结合。理论和实验研究表明，可以调节各种分子和热力学因素，以优化共价共轭物和静电复合物在稳定界面、凝胶和乳液方面的效果。美拉德型蛋白质-多糖共轭物具有优异的乳化和空间稳定性能，特别是在蛋白质单独溶解性较差的条件下。带电多糖根据pH值、离子强度和生物聚合物电荷分布与蛋白质形成可溶性复合物或凝聚层。混合蛋白质+多糖层的结构和稳定性能取决于生物聚合物在界面上的吸附顺序。界面蛋白质-多糖复合物在纳米级营养物质封装载体工程以及保护吸附蛋白质和乳化脂质在消化过程中免受酶解方面具有很大的应用潜力。
