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《Chemical Research In Chinese Universities》 2004-11
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Interactions Among Various Functional Macromolecules and Its Application

PANG Jie 1,2, ZHANG Fu-Sheng2, KANG Bin-Bin2, TIAN Shi-Ping 1* (1. Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)  
The interactions among three polysaccharides and the interaction between polysaccharide and protein were studied by using konjac glucomannan, κ-carrageenan, xanthan and soybean protein isolation as the raw materials. The results showed that the substantial molecular synergisms existed. Its integrative function was improved, such as gel strength, gel plasticity, gel transparency and so on. Based on the findings, a new food containing dietary fiber and protein was developed. The effects of temperature, time, mass fraction on polysaccharide interactions as well as electrolytes on polysaccharide and protein were studied. As a result, a polysaccharide healthcare product and an imitation shellfish product were formulated.
【Fund】: 国家自然科学基金项目 (批准号 :3 0 3 710 0 9);; 福建省重大科技项目 (批准号 :2 0 0 3 Y0 0 8)资助
【CateGory Index】: TS201
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