Progress in the study of bioactive compounds embedded by protein-polysaccharide non-covalent and covalent complex

Abstract

Abstract: Bioactive ingredients such as polyphenols and carotenoids have various health benefits such as anti-cancer and antioxidant activities. However, these bioactive components are unstable in gastrointestinal environment and easily damaged without fully exerting functional effects. Proteins and polysaccharides could form complexes through non-covalent and covalent interactions, and these complexes are widely used as encapsulation materials to enhance the stability andbiological activities. In this paper, we summarize the types of protein-polysaccharide complex, and also introduce the application of anti-solvent, pH-driven, thermal gelation and emulsification methods for the delivery of bioactive ingredients by protein-polysaccharide complexes, providing a reference for protein-polysaccharide complexes for embedding bioactive ingredients.

Key words: Protein, Polysaccharide, Interaction, Encapsulation, Bioactive component

CLC Number:

TS201.2

洛丹梁 guangyue 无REN. Progress in the study of bioactive compounds embedded by protein-polysaccharide non-covalent and covalent complex[J]. FOOD SCIENCE, 0, (): 0-0.

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