Abstract：
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.
摘要：
在应用乳清蛋白（WPs）的过程中，它们通常与糖类(Ss)有复杂的相互作用，食品基质中另一种重要的生物聚合物。含有WPs和Ss的食物的质地和感官品质在很大程度上受到WPs-Ss相互作用的影响。此外，WPs和Ss的组合可以产生许多优异的功能性质,包括乳化性质和热稳定性。然而,WPs-Ss之间的相互作用是复杂的，易受某些加工条件的影响。此外,以不同的交互方式，它们可以应用于不同的领域。因此,首先详细总结了WPs-Ss之间的非共价相互作用机制，包括静电相互作用，氢键,疏水相互作用，范德华部队.此外，介绍了WPs-Ss的存在模式，包括复杂的凝聚层，可溶性复合物，隔离,和共溶解性。WPs-Ss在食品应用中的共价相互作用通常通过美拉德反应(干或湿热反应)形成,并且偶尔通过酶诱导形成。然后，两个常见的影响因素，pH和温度，引入非共价键/共价键。最后,WPs-Ss复合物和共轭在提高WP稳定性中的应用，输送系统,和乳化进行了描述。这篇综述可以增进我们对WPs-Ss之间相互作用的理解，并进一步促进其更广泛的应用。
