Using polysaccharides for the enhancement of functionality of foods: A review

摘要

Background: Flavor, taste and functional ingredients are important ingredients of food, but they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate interactions (CCIs) and carbohydrate-protein interactions (CPIs) are involved in a variety of regulatory biological processes in nature, including cell differentiation, proliferation, adhesion, inflammation and immune responses. Polysaccharides have high molecular weights and many intramolecular hydrogen bonds, can be easily modified chemically and biochemically to enhance bioadhesive and biostability of tissues. Therefore, polysaccharides are the foundation for building complex and stable biosystems that are non-toxic with highydrophilicity and easily biodegradable.