膳食纤维作为一种重要的食品组分，具有改善胃肠道功能等作用，并可以影响其他食品组分的在体内生物利用度和营养价值。本研究选取车前草壳多糖和乳蛋白肽作为研究对象，分别代表膳食纤维和多肽两种重要食品组分，在分析两者的化学结构及理化性质的基础上，重点研究它们在特定食品加工条件下的相互作用及其对食品组分在体内生物利用度的影响，从而阐明膳食纤维与多肽等食品组分的相互作用机制。本项目将对膳食纤维与其他食品组分之间相互作用的深入研究提供思路，并为改善国民膳食结构和开发富含膳食纤维和优质蛋白质的工业化食品提供坚实的理论依据和指导作用。

Dietary fiber is a group of important food components, which may improve gastrointestinal function and alter the bioavailability and nutritional value of other food components. This study selected psyllium fiber and peptides derived from milk protein as representatives of dietary fiber and peptides to discuss the interaction between the testing materials This project is to investigate chemical structure, physicochemical properties, the interaction under specific food processing conditions and the influence on the bioavailability of psyllium fiber and peptides derived from milk protein. The results from this research will be used to improve food formula and processing conditions to enhance the bioavailability of nutrients including protein and peptides. This research will also serve as a model for investigating the effect of food processing conditions on interaction among food components, as well as the impact of these effects on bioavailability of nutrients.