Research progress on preparation and characteristics of polysaccharide plant protein complex

Authors

ZHANG Di, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
FU Meiling, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
FEI Congxuan, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
LI Dandan, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, ChinaFollow
XIU Jianhua, Hawthorn Processing Technology Innovation Center of Hebei Province, Chengde, Hebei 067300, China

Corresponding Author(s)

李丹丹（1981—），女，河北科技大学副教授，博士。E-mail：81536487@qq.com

Abstract

Polysaccharides and proteins are two important components in food. Combining plant protein with polysaccharides can give full play to their advantages, show new functional characteristics, and improve their shortcomings. In this review, the preparation and influencing factors of polysaccharides-plant proteins complex, the functional properties of the polysaccharide-plant protein complex and its application are introduced.

Publication Date

5-21-2024

First Page

227

Last Page

232

DOI

10.13652/j.spjx.1003.5788.2023.80789

Recommended Citation

Di, ZHANG; Meiling, FU; Congxuan, FEI; Dandan, LI; and Jianhua, XIU (2024) "Research progress on preparation and characteristics of polysaccharide plant protein complex," Food and Machinery: Vol. 40: Iss. 4, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2023.80789
Available at: https://www.ifoodmm.cn/journal/vol40/iss4/32

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