司华静,齐军茹,杨晓泉,廖劲松

• 1:华南理工大学食物蛋白工程研究中心
• 2:华南理工大学食物蛋白工程研究中心
• 3:华南理工大学食物蛋白工程研究中心
• 4:华南师范大学生命科学学院 广州510640

摘要(Abstract)：

介绍了多糖对蛋白的稳定作用及相互作用对蛋白质功能性质的影响,并对近年来国外在该领域的研究动态进行了综述。

关键词(KeyWords)： 多糖;蛋白;美拉德反应;功能性质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 司华静,齐军茹,杨晓泉,廖劲松

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