Folentarska Agnieszka, Łagiewka Jakub, Krystyjan Magdalena, Ciesielski Wojciech
Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland.
Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Polymers (Basel). 2021 Aug 30;13(17):2925. doi: 10.3390/polym13172925.
The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.
本文旨在研究不同电荷的多糖（阴离子淀粉和中性淀粉）与食品成分中的蛋白质和脂肪之间的相互作用。另一个目标是了解这些体系的作用机制以及它们的性质与分子间相互作用之间的相互依存关系。目前，关于由天然食品聚合物组成的三元共混物的研究并不多，这些聚合物包括不同电荷的多糖（阴离子淀粉和中性淀粉）、蛋白质和脂质。此外，也没有关于当各成分以不同顺序混合时，多糖、蛋白质和脂质之间同时存在何种相互作用类型的报道。本文旨在填补这一空白。同时，本文还介绍了天然生物聚合物在食品和非食品工业中的应用。
