Creating textures from mixed biopolymer systems
Creating textures from mixed biopolymer systems
复制标题
从混合生物聚合物系统创建纹理
DOI：
10.1016/0924-2244(93)90044-b
复制
发表时间：
1993
影响因子：
15.3
通讯作者：
D. Ledward
中科院分区：
文献类型：
--
作者：
D. Ledward
蛋白质和多糖已被用于开发或改变食品质地许多代。然而，近年来，对这种生物聚合物的混合物的研究已经导致了新型或改性食品的开发和在某些情况下的商业开发。许多研究都与混合蛋白质系统有关，例如，已经表明酸性和碱性蛋白质的混合物与单一组分相比可以大大改善发泡和胶凝特性1。此外，已经报道了用多糖或蛋白质和多糖的混合物改进的凝胶强度。
Both proteins and polysaccharides have been used for many generations to develop or modify food texture. In recent years, though, research into mixtures of such biopolymers has led to the development and in some cases commercial exploitation of novel or modified food products. Many of the studies have been concerned with mixed protein systems where, for example, it has been shown that mixtures of acidic and basic proteins can possess vastly improved foaming and gelling properties compared with the single components1. In addition improved gel strength has been reported with mixtures of polysaccharides or of proteins and polysaccharides.