Formation Mechanism and Influencing Factors of Pectin-Protein Composite Systems

被引：0
|
作者：
Xie J. [1 ]
Lu J. [1 ]
Wang F. [1 ]
Lu M. [1 ]
Bi J. [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 03期
关键词：
application; composite system; interaction; pectin; protein;
D O I：
10.16429/j.1009-7848.2024.03.034
中图分类号：
学科分类号：
摘要：
Pectin and protein are the predominant natural biopolymers that are widely present in food systems., The phase behavior of pectin-protein composite system can significantly affect the physicochemical properties, macro- structures & micro-structures of the final complex products. In this paper, we reviewed the formation mechanism of pectin-protein composite system and its application in food industry. Additionally, the effect of processing conditions on the characteristics of pectin-protein composite system is also discussed. Herein, we aimed to provide guidance for the design and development of pectin-protein complex products with special micro-structural characteristics and functions. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：345 / 355
页数：10
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