Schmitt C, Sanchez C, Desobry-Banon S, Hardy J
Institut National Polytechnique de Lorraine, Ecole Nationale d'Agronomie et des Industries Alimentairs, Laboratoire de Physico-chimie et Génie Alimentaires, Vandoeuvre-Les-Nancy, France.
Crit Rev Food Sci Nutr. 1998 Nov;38(8):689-753. doi: 10.1080/10408699891274354.
Food proteins and polysaccharides are the two key structural entities in food materials. Generally, interactions between proteins and polysaccharides in aqueous media can lead to one- or two-phase systems, the latter being generally observed. In some cases of protein-polysaccharide net attraction, mainly mediated through electrostatic interactions, complex coacervation or associative phase separation occurs, giving rise to the formation of protein-polysaccharide complexes. Physicochemical factors such as pH, ionic strength, ratio of protein to polysaccharide, polysaccharide and protein charge, and molecular weight affect the formation and stability of such complexes. Additionally, the temperature and mechanical factors (pressure, shearing rate, and time) have an influence on phase separation and time stability of the system. The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone. This improvement could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes. Consequently, the interesting hydration (solubility, viscosity), structuration (aggregation, gelation) and surface (foaming, emulsifying) properties of these complexes can be used in a number of domains. Among others, these could be macromolecular purification, microencapsulation, food formulation (fat replacers, texturing agents), and synthesis of biomaterials (edible films, artificial grafts).
食物中的蛋白质和多糖是食品材料中的两个关键结构实体。一般来说，蛋白质和多糖在水介质中的相互作用会导致单相或双相系统，通常观察到的是后者。在某些蛋白质 - 多糖净吸引的情况下，主要通过静电相互作用介导，会发生复合凝聚或缔合相分离，从而形成蛋白质 - 多糖复合物。诸如pH值、离子强度、蛋白质与多糖的比例、多糖和蛋白质的电荷以及分子量等物理化学因素会影响此类复合物的形成和稳定性。此外，温度和机械因素（压力、剪切速率和时间）会对系统的相分离和时间稳定性产生影响。蛋白质 - 多糖复合物表现出比单独的蛋白质和多糖更好的功能特性。这种改善可归因于两种生物聚合物的同时存在以及复合物的结构。因此，这些复合物有趣的水合（溶解性、粘度）、结构化（聚集、凝胶化）和表面（发泡、乳化）特性可用于许多领域。其中包括大分子纯化、微胶囊化、食品配方（脂肪替代品、增稠剂）以及生物材料的合成（可食用薄膜、人工移植物）。
