期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

蛋白质—阴离子多糖相互作用研究进展 被引量：14

Research Progress in the Interactions of Protein-Anionic Polysaccharide
在线阅读 下载PDF
导出
摘要 该文简要介绍蛋白质-阴离子多糖之间相互作用力及其影响因素和在食品中应用,并根据当前蛋白质-阴离子多糖之间相互作用研究现状和存在问题对今后研究方向进行展望。 The interactions, the affecting factors and its application in food industry of protein-anionic polysaccharide are briefly introduced in this paper. According to the current research progress and present problems, the direction of research is proposed.
作者 熊拯 郭兴凤 谈天
机构地区 河南工业大学
出处 《粮食与油脂》 2006年第10期15-17,共3页 Cereals & Oils
关键词 蛋白质 阴离子多糖 相互作用 protein anionic polysaccharide interaction
分类号 TS201.2 [轻工技术与工程—食品科学]
  • 相关文献

参考文献24

  • 1Israelachvili J.Intermolecular and surface forces[J].Academic press,1992,(2):103-108.
  • 2Dickinson E.Stability and rheological implications of electrostatic milk protein-polysaccharide interactions[J].Food Science and Technology,1998,(9):347-354.
  • 3胡坤,赵谋明,彭志英.乳化剂和多糖对蛋白质乳浊液的稳定性的影响[J].食品与发酵工业,2002,28(6):61-65. 被引量：13
  • 4Dickinson E.Emulsion stabilization by ionic and covalent complexes of β-1actoglobulin with polysaccharides[J].Food Hydrocolloids,1991,(5):281-296.
  • 5Ledward D A.Protein-polysaccharide interactions in protein functionality in food systems[J].Hettiarachchy,1994,45:225-259.
  • 6Mitchell J R,Ledward D A.Functional properties ofprotein-polysaccharide mixtures in functional properties of food macromolecules[J].Elsevier Applied Science,1986,(8):385-415.
  • 7Nguyen T Q.Interactions of human hemoglobin with high-molecular-weight dextransulphate and diethylaminoethyi dextran in makromol[J].Chem.,1986,187:2567-2578.
  • 8Dickinson E,Galazaka V B.Emulsion stabilization by proteinpolysaccharide complexes[J].Gums and Stabilizers for The Food Industry,1992,(6):351-362.
  • 9Galazka V B,Smith D,Ledward D A,et al.Complexes of bovine serum albumin with sulfated polysaccharides:effects of pH,ionic strength and high pressure treatment[J].Food Chem.,1999,(3):303-310.
  • 10Doublier L,Garnier C,Renard D,et al.Protein-polysaccharide interactions[J].Current Opinion in Colloid & Interface Sci.,2000,(5):202-214.

二级参考文献23

  • 1[1]Dickinson E, Vanda B G. Food Polymers, Gels and Colloids. (Dickinson E, ed.) Cambradge: Royal Society of Chemistry, 1991. 494～497
  • 2[2]Dickinson E, Ritzoulis C, Yamamoto Y, Logan H. Biointerfaces,1999, 12: 139～146
  • 3[3]Reiffers-Maganani C K, Cuq J L, Watzke H J. Food Hydrocolloids,2000, 14: 521～530
  • 4[4]Dickinson E, Stainsby G. Colloids in Food. Lodon: Applied Science, 1982
  • 5[5]Annette J Fillery-Travis, Paul A G, David J H et al. Gels and Stabilisers for the Food Industry, 1991,6: 363～370
  • 6[6]Dickinson E, Stainsby G. Adances in Food Emulsions and Foams. (Eric Dickinson, George Stainsby, ed.) Holand: Elsevier Applied Science. 1988. 1～35.
  • 7[7]Jeffrey L, David S H, Andrew J R L. International Dairy Journal, 1999, 9: 319～322
  • 8[8]Dickinson E. Biointerfaces, 12: 161～176
  • 9[9]David C C, Mark C, Peter J W et al. Food Polymers, Gels and Colloids. (Dickinson E, ed.) Cambradge: Royal Society of Cehmistry, 1991. 272～276
  • 10[10]Dickinson E.Trends in Food Science & Technology,1998, 9: 347～354

共引文献38

同被引文献163

引证文献14

二级引证文献83

粮食与油脂
2006年 第10期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部