Polysaccharide Interactions Research Articles

Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure

AbstractFull‐fat ice cream mixes with xanthan or locust bean gum (LBG) were subject to microfluidization at 220–250 MPa, then formed into ice cream. Particle size increased with average values increasing from 2.64 to 3.93 μm for xanthan mixes, and 2.51 to 4.72 μm for LBG mixes, suggesting interaction between polysaccharide and protein components that then aggregate at the lipid interface. Microfluidization marginally increased the shear‐thinning behavior of mixes while dramatically increasing consistency, with xanthan mixes increasing from K = 1.34 to 13.21 Pa s n, and LBG mixes from 0.127 to 10.64 Pa s n. Oscillatory tests showed the ice cream from microfluidized mixes were softer, with G′ decreasing four‐fold for microfluidized xanthan‐based ice cream. All samples showed G′ and G″ increased with frequency for samples at −10°C, with G″ generally greater than G′, and suggesting a transition‐to‐flow region over the frequency range of 0.1–100 Hz. Transmission electron microscopy showed that hair‐like structures present on casein were lost after microfludization, potentially enhancing aggregation of protein. Scanning electron microscopy also showed distinct differences between ice cream made from control and microfluidized mixes. Overall, the changes observed were more pronounced in the LBG formulation, which we believe is due to the differences in structure between the two gums.Practical ApplicationsHydrocolloid stabilizers are a common ingredient of ice cream. This work shows that high‐pressure homogenization can be used to alter the nature of protein–polysaccharide interactions in ice cream mix, ultimately increasing mix viscosity and component interactions. Previous work has shown this can improve ice cream creaminess and sensory properties. Alternately, this work suggests that desirable ice cream properties could be attained with lower levels of stabilizers by using microfluidization.

In vitro and in vivo characterization of the interaction, proinflammatory, immunomodulatory and antigenic properties of capsular polysaccharide from Streptococcus pneumoniae serotype 1

Pneumococcal capsular polysaccharide (PCP) is the major virulence determinant of Streptococcus pneumoniae (pneumococcus). Strains devoid of the capsule are avirulent or highly attenuated. PCP is present in soluble form and on pneumococci in infected individuals. The present study was undertaken to study the interaction of PCP from serotype 1 (PCP1) with immune cells, and its proinflammatory, immunomodulatory and antigenic properties. Binding of PCP1 to the surface of immune cells led to proinflammatory cytokine production which was not cell line or cytokine restricted. HEK293T transfectants expressing TLR1 and TLR2 produced IL-8 upon stimulation with PCP1, untransfected cells did not do so. PCP1 failed to induce TNF-α production from RAW264.7 cells when pre-incubated with a TLR2 blocking antibody. The surface binding of PCP1 was abrogated in the presence of TLR2 blocking antibody. PCP1 failed to bind TLR2 deficient RAW264.7 cells and induce TNF-α production. Unlike PCP1, alkali-treated PCP1 failed to stimulate RAW264.7 cells to produce TNF-α indicating the importance of alkali-sensitive moieties like O-acetyl groups. Alkali-treated PCP1 elicited lower anti-PCP1 antibody response. Mice experiments suggested that alkali-sensitive groups are significant target of protective antibodies in PCP1 immunized mice. Our findings demonstrate that PCP1 is an important modulator of immune response against pneumococci.

Interactions of arabinan-rich pectic polysaccharides with polyphenols

Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.

Protein-polysaccharide based microencapsulated phase change material composites for thermal energy storage

Microencapsulated phase change material (MPCM) composites of capric acid were synthesized utilizing protein (Gelatin, GE)-polysaccharide (Gum Arabic, GA) interactions as shell material. Mechanical and thermal stabilities of these MPCM composites were achieved using glutaraldehyde cross-linker and silica coating respectively. Thermal properties (enthalpy and, melting/crystallization and cyclic tests) were estimated using differential scanning calorimeter (DSC) while, thermal stability was obtained from thermogravimetric analyzer (TGA). Morphology and particle size were analyzed using scanning electron microscope (SEM). FTIR and EDX (energy-dispersive X-ray) data interpreted nature of chemical bonds while crystalloid structures were obtained from XRD (X-Ray Diffraction). Based on morphology and thermal stability, the composite made with the core: shell ratio of 2:3 was chosen for analyzing the role of process parameters i.e. cross-linker amount and duration of cross-link reaction, and surfactant amount influencing encapsulation ratio. The composite tested and found stable for 50 heating/cooling cycles.

A chitosan-assisted co-assembly synthetic route to low-shrinkage Al2O3–SiO2 aerogel via ambient pressure drying

Abstract A straightforward chitosan/inorganic salts co-assembly sol-gel strategy was explored to modify the alumina gel at a molecular level, based on polymerization and covalent interaction of chitosan polysaccharide. Serving as a 3D soft template, the chitosan could chelate with hydrolyzed aluminum species to form an enhanced interdigitated network. A monolithic chitosan/alumina-silica (CAS) composite aerogel with fairly low shrinkage of about 17% was contrived through a follow-up surface modification by tetraethoxysilane and a simple ambient pressure drying (APD) process. It was found that the morphology and nanostructure of the aerogel could be readily tuned by changing the amount of acetic acid during the sol-gel process. Compared with the conventional alumina-silica aerogel, CAS aerogel exhibited analogous high temperature thermal stability and refined microstructure, making it as a favorable candidate in adsorption and catalysis arenas at higher temperature. Moreover, the monolithic CAS composite aerogel is expected to be beneficial in modifying membranes for baromembrane separation due to its high porosity as well as hydrophilic property.

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

The effects of pH on the interaction of soy hull polysaccharides (SHP) and soy protein isolated (SPI) at the oil-water interface were investigated by analyzing the particle size, ζ-potential, dilatational rheological properties of the interface adsorbed layer and nuclear magnetic resonance (NMR). The results showed that particle size, penetration rate (Kp), reorganization rate (Kr) and dilatational viscoelasticity of SPI/SHP increased, but diffusion rate (Kdiff) and interfacial pressure (π) decreased with the increasing of pH value from 2 to 4, suggesting that SHP might adsorb on the surface of SPI through the electrostatic attraction. As pH increasing from 5 to 9, the mean volume diameter (d4,3) of SPI/SHP emulsions decreased significantly. Besides, the SPI/SHP emulsions at pH 8–9 had higher ζ-potential and smaller d4,3. The π values of SPI/SHP samples increased at pH 5–8 then declined at pH 9, while the Kdiff increased and Kp decreased with increasing pH from 6 to 9. Moreover, the shorter spin-spin relaxation time and increasing line-width relatively were observed for emulsions at pH 8 and 9, suggesting that more restriction of mobility of oil droplets and increased interaction between biopolymers and oil molecules. All the results showed that pH had significant effects on the interaction between proteins and polysaccharides from 2 to 9. These findings could support the application of SHP in the food industry and provide a theoretical basis for the lipid-soluble nutrient delivery system.

Metal ions and the extracellular matrix in tumor migration

In this review, we explore the roles of divalent metal ions in structure and function within the extracellular matrix (ECM), specifically, their interaction with glycosaminoglycans (GAGs) during tumor progression. Metals and GAGs have been individually associated with physiological and pathological processes, however, their combined activities in regulating cell behavior and ECM remodeling have not been fully explored to date. During tumor progression, divalent metals and GAGs participate in central processes, such as cell migration and angiogenesis, either by modulating cell surface molecules, as well as soluble signaling factors. In addition, studies on metals and polysaccharides interactions have been of great value, as they provide structural information that can be correlated with function. Finally, we believe that understanding how metals are regulated in physiological and pathological conditions is paramount for the development of new treatment strategies, as well as diagnostic and exploratory tools.

Comparison of rheological properties of different protein/gum arabic complex coacervates

AbstractThis study mainly focused on the comparison of rheological properties of soy proteins (SP)/gum arabic (GA) complex coacervates and gelatin (G)/gum arabic (GA) complex coacervates. Frequency sweeping (0.1–100 Hz) results at 25°C showed that SP/GA coacervates storage modulus and loss modulus were crossed at a frequency of 30 Hz. According to the Doi‐Onuki model, it was confirmed that SP/GA complex coacervates were structured with a characteristic length scale (L) of 40 nm, which was much larger than others. It meant that the structure of SP/GA complex coacervates was less tight. Temperature sweeping (40–10°C) results illustrated that L of G/GA complex coacervates were decreased from 600 to 10 nm during the cooling process due to the formation of hydrogen bonds, while L of SP/GA complex coacervates were not changed greatly. Light microscopy observations revealed that the G/GA complex coacervates were more regular after cooling to 10°C. All the results indicated that protein types greatly influenced the structures of the complex coacervates. The results in this article will be useful for clarifying the reasons why different complex coacervates showed different morphologies and will provide theoretical support for rational use of protein/polysaccharide complex coacervates in food industry.Practical applicationsComplex coacervation between proteins and polysaccharides is a common phenomenon in the food processing. Understanding the interactions of proteins and polysaccharides is of importance not only in making cost‐efficient use of functional ingredients, but also in designing novel foods, controlling and improving structures of food ingredients and textural properties of fabricated foods. This study mainly focused on the rheological properties of soy proteins/gum arabic (SP/GA) complex coacervates and gelatin/gum arabic (G/GA) complex coacervates. The results indicated that protein types greatly influenced the structures of the complex coacervates. Structures of SP/GA coacervates were less tight than others. Characteristic length scales of G/GA coacervate significantly decreased during cooling process. The results in this paper will provide theoretical support for rational use of protein/polysaccharide complex coacervates in food industry.

Effect of magnesium ion on polysaccharide fouling

Polysaccharides have been recognized as a significant type of foulant due to their gelling property which is deeply affected by the existence of divalent cations. However, the effect of magnesium ion on polysaccharides fouling remains largely unknown and results reported by the limited studies are even controversial. In this study, alginate samples were employed to systematically study the effect of Mg2+ on polysaccharides fouling. Four levels of alginates were studied and results led to the same conclusion that the presence of Mg2+ aggravated fouling problems during membrane filtration. Cross-validation of filtration resistances, modelling of filtration data and autopsy of fouled membrane revealed that gel layer formation was the dominant fouling mechanism at the presence of Mg2+. Further analysis showed that the gel layer development strongly depended on the crosslinking of alginate. Moreover, crosslinking of alginate was enhanced by the Mg2+-alginate interaction including Mg2+⋯O(COO−) bonds, Mg2+⋯O(OH) bonds and sharing water molecules from the first coordination shell of Mg2+ with the carboxylate groups of alginate. Increased crosslinking of alginates resulted with the formation of networks with larger effective dimension and more complex three dimension structure, i.e. the transparent exopolymer particles (TEP). TEP promoted the gel layer formation on membrane. Emphasis is given to the link between the Mg2+-polysaccharide interaction and the fouling propensity of polysaccharides. Consequently, understanding the interaction between cations and organic foulants is important, which would provide an insightful guidance for fouling control.

Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems.

Protein-polyphenol interactions play a very important role in wine stability assessment, especially in red varieties. Different polysaccharides can influence these interactions by protecting or disrupting charges and are even used as additives to stabilize colloidal solutions. The most common examples are mannoproteins and carboxymethyl cellulose (CMC). In some cases, the mechanisms that are involved in these reactions are not thoroughly understood and can lead to unexpected problems and delayed haze formation after CMC addition to red wines. Small-scale bench trials were conducted in model systems under different pH conditions to monitor the formation of turbidity and protection mechanisms during the interaction of proteins, polyphenols, and polysaccharides. Egg-white protein was chosen as a protein model due to its complex composition, a commercial grape tannin extract was used as polyphenol source, and pectin, glucomannan, mannoprotein, alginate, and CMC were applied as polysaccharides to model various wine conditions. Reactions were monitored in duplicate on a 50 mL scale by spectrophotometry at 860 nm over at least 30 days. Some of the polysaccharides interacted directly with proteins or polyphenols causing precipitation. Other polysaccharides delayed the reaction between proteins and other macromolecules depending on their concentration. The results of these experiments provide important insights into reaction dynamics between macromolecules that are involved in the physical stability of wine.

Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like Media.

Interactions between grape seed tannin and either a mannoprotein or an arabinogalactan in model wine solutions of different ethanol concentrations were characterized with nanoparticle tracking analysis (NTA), UV-visible spectroscopy and dynamic light scattering (DLS). NTA results reflected a shift in particle size distribution due to aggregation. Furthermore, the light scattering intensity of each tracked particle measured by NTA demonstrated the presence of aggregates, even when a shift in particle size was not apparent. Mannoprotein and arabinogalactan behaved differently when combined with seed tannin. Mannoprotein formed large, highly light-scattering aggregates, while arabinogalactan exhibited only weak interactions with seed tannin. A 3% difference in alcohol concentration of the model solution (12 vs. 15% v/v) was sufficient to affect the interactions between mannoprotein and tannin when the tannin concentration was high. In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. The implications for wine colloidal properties are discussed based on these results.

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves

In the current study, a carboxyl-rich polysaccharide purified from Lycium barbarum L. leaves (hereafter, LP) and its degradation with ascorbic acid and hydrogen peroxide were characterized. Degradation decreased the molecular weight of LP from 4.63 × 104 to 3.45 × 104 Da, and increased its zeta potential from -8.01 to -5.35 mV. In vitro experiments showed that degradation significantly increased the anticoagulant activity and, in particular, antiplatelet activity of LP (p < 0.05). The polysaccharide with the highest degree of degradation had higher inhibitory activity than aspirin against arachidonic acid- and thrombin-induced platelet aggregation at 0.5 g/mL. A reduction in uronic acids between LP and its degradation products significantly decreased their antiplatelet activity (p < 0.05). Further analysis confirmed that polysaccharides changed from a compact spherical structure to a random coil in aqueous solution following degradation, which facilitated the interaction of polysaccharides and platelets.

Measuring the Impact of PEGylation on a Protein-Polysaccharide Interaction.

PEGylation is the most widely used half-life extension strategy for protein therapeutics. While it imparts a range of attractive attributes PEGylation can impede protein binding and reduce efficacy. A model system to probe the effects of PEGylation on protein binding has practical applications. Here, we present a system based on complex formation between a hexavalent lectin (RSL) and the globular polysaccharide Ficoll PM70 (a type of glycocluster). Mutants of the lectin were used to generate conjugates with 3, 6, or 12 PEG (1 kDa) chains. Using NMR spectroscopy we monitored how the degree of PEGylation impacted the lectin-Ficoll interaction. The binding propensity was observed to decrease with increasing polymer density. Apparently, the extended PEG chains sterically impede the lectin-Ficoll binding. This deduction was supported by molecular dynamics simulations of the protein-polymer conjugates. The implications for protein-surface interactions are discussed.

Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions

In this study, the relaxation modulus was used to elucidate the gelling mechanism of polysaccharides from Mesona blumes. The pH of Mesona blumes polysaccharides (MBP) was adjusted could significantly change the relaxation modulus of MBP. The results showed that the hydrogen bonds and electrostatic interaction existed in during the formation of MBP gel. The addition of salt ions (sodium ions and calcium ions), EDTA and urea have different effects on the relaxation modulus of MBP. Result showed that the hydrogen bond was the main force maintaining the MBP gel network structure, followed was calcium ions. And electrostatic interaction was not the decisive role of gel formation. The small molecules with active hydrogen-bond donors and/or acceptors were added into MBP, which proved −COOH was involved in the hydrogen bonds formation of MBP gel. In addition, the entanglement network number (ENN) results quantitatively assessed contribution of interaction: hydrogen bonds interaction > calcium ions (calcium bridge) >electrostatic interaction.

Mother Knows Best: Deciphering the Antibacterial Properties of Human Milk Oligosaccharides.

This Account describes the risky proposition of organizing a multidisciplinary team to interrogate a challenging problem in chemical biology: characterizing how human milk, at the molecular level, protects infants from infectious diseases. At the outset, our initial hypothesis was that human milk oligosaccharides (HMOs) possess antimicrobial and antivirulence activities. Early on, we discovered that HMOs do indeed modulate bacterial growth and biofilm production for numerous bacterial pathogens. In light of this discovery, three priorities emerged for our program moving forward. The first was to decode the mode of action behind this activity. The second was to decipher the functional effects of HMO structural diversity as there are ca. 200 unique HMOs present in human milk. Finally, we set our sights on discovering novel uses for HMOs as we believed this would uniquely position our team to achieve a major breakthrough in human health and wellness. Through a combination of fractionation techniques, chemical synthesis, and industrial partnerships, we have determined the identities of several HMOs with potent antimicrobial activity against the important neonate pathogen Group B Streptococcus (Group B Strep; GBS). In addition to a structure-activity relationship (SAR) study, we observed that HMOs are effective adjuvants for intracellular-targeting antibiotics against GBS. This included two antibiotics that GBS has evolved resistance to. At their half maximal inhibitory concentration (IC50), heterogeneous HMOs reduced the minimum inhibitory concentration (MIC) of select antibiotics by up to 32-fold. Similarly, we observed that HMOs potentiate the activity of polymyxin B (Gram-negative-selective antibiotic) against GBS (Gram-positive species). Based on these collective discoveries, we hypothesized that HMOs function by increasing bacterial cell permeability, which would be a novel mode of action for these molecules. This hypothesis was validated as HMOs were found to increase membrane permeability by around 30% compared to an untreated control. The question that remains is how exactly HMOs interact with bacterial membranes to induce permeability changes (i.e., through promiscuous insertion into the bilayer, engagement of proteins involved in membrane synthesis, or HMO-capsular polysaccharide interactions). Our immediate efforts in this regard are to apply chemoproteomics to identify the molecular target(s) of HMOs. These investigations are enabled through manipulation of HMOs produced via total synthesis or enzymatic and whole-cell microbial biotransformation.

Research on migration path and structuring role of water in rice grain during soaking

Soaking is an important factor determining the final quality of cooked rice. Although the water content, distribution, and properties of cooked rice have been studied, the structuring role and migration path of water during soaking remain unresolved. In this study, the mobility and combinative state of molecular chains of starch and protein in soaked rice were investigated using proton nuclear magnetic resonance. The proton populations with different T2 reflected molecular mobility and interactions of water, starch, protein, and non-starch polysaccharides, which were affected by water content and hydration. The spaces between granules and cell walls and cracks were explored by scanning electron microscopy as these are the main channels to penetrate. However, the distribution and morphology of these channels showed significant differences at different temperatures, causing different penetrate paths. With the time and temperature increasing, water increasingly penetrated through inhomogeneous cell walls and then along different channels into the inner areas of grains, and the instrumental texture and rheological measurements showed significant structural changes and phase transition in the grains.

Visualization of Plant Cell Wall Epitopes Using Immunogold Labeling for Electron Microscopy.

Plant cell walls consist of different polysaccharides and structural proteins, which form a rigid layer located outside of the plasma membrane. The wall is also a very dynamic cell composite, which is characterized by complex polysaccharide interactions and various modifications during cell development. The visualization of cell wall components in situ is very challenging due to the small size of cell wall composites (nanometer scale), large diversity of the wall polysaccharides and their complex interactions. This protocol describes immunogold labeling of different cell wall epitopes for high-resolution transmission electron microscopy (TEM). It provides a detailed procedure for collection and preparation of plant material, ultra-thin sectioning, specimen labeling and contrasting. An immunolabeling procedure workflow was optimized to obtain high efficiency of carbohydrates labeling for high-resolution TEM. This method was applied to study plant cell wall characteristics in various plant tissues but could also be applied for other cell components in plant and animal tissues.

Mineralized layered films of xanthan and chitosan stabilized by polysaccharide interactions: A promising material for bone tissue repair

Mineralized films are interesting biomaterials to repair bone defects. They can be easily shaped into bone defect and be permeated by body fluids as well as allow cell proliferation. Xanthan and chitosan films mineralized with hydroxyapatite prepared and characterized in this work showed an improved film stability and controlled swelling degree when dipped in different pH buffers. The layer-by-layer technique used in the film's preparation associated with the behaviour at different pH allowed to explore separately each interaction – polysaccharide-polysaccharide and polysaccharide-ions. The entanglement between polysaccharides, the interaction of the oppositely charged polysaccharides ionic groups (amine for chitosan and carboxylate for xanthan) and the interaction with Ca2+ ions confers a pH-responsive behaviour to the films. The mineralization with in situ hydroxyapatite formation resulted in an additional stability in the mineral phase. It has lower crystallinity similar to bone mineral as confirmed by X-Ray diffractogram. The films that were dipped in calcium phosphate solution during their production had positive results with in vitro cell adhesion test using MG63 cells culture.

Mass and Fine‐Scale Morphological Changes Induced by Changing Seawater pH in the Coccolith Gephyrocapsa oceanica

AbstractCoccolithophores have been extensively studied to understand the environmental control on calcification in a key biological group influencing the alkalinity of seawater. Previous studies have established that bulk calcification scales with cell division rates under a wide range of pH conditions. Yet the fine‐scale ultrastructural changes of the coccoliths and therefore the pH‐sensitive underlying mechanisms altering biomineralization of the coccoliths remain largely underconstrained. Using circularly polarized light and high‐resolution microscopy, we have generated mass estimates of cultured Gephyrocapsa oceanica coccoliths grown in media with pH values ranging from 7.4 to 9.0. These mass estimates representing a bulk calcification response were related to the morphological changes within the coccoliths. From optimal (pH 8.6) down to pH 7.4 conditions, we have observed that impaired cell growth and lower calcite quota are accompanied by a 35% decrease in mean coccolith mass. The data further show that seawater acidification does not homogenously affect calcification of the coccoliths, as a clear decrease of the breadth of the tube (a structure surrounding the central area of the coccoliths) was detected, whereas all other ultrastructural components were far less impacted. We discuss this specific sensitivity to acidification as the possible consequence of the altered interaction of the acidic polysaccharides used for biomineralization and ambient concentration of protons released by calcification that substantially modify the growth patterns, the morphology, and ultimately the mass of the coccoliths.

Molecular characterization of the effects of Ganoderma Lucidum polysaccharides on the structure and activity of bovine serum albumin.

The investigation about polysaccharides-protein system is attributed to numerous very important applications for pharmaceutical, food, chemical and other industries. In the present work, multi-spectral methods and molecular docking were used to analyze the molecular interactions of polysaccharides from Ganoderma Lucidum (GLP) with bovine serum albumin (BSA). The nonenzymatic glucosylation, fibrillation, thermal stability, and structure information of GLP-BSA system were also studied. The results showed that the formation of GLP-BSA complex by mainly hydrogen-bonding forces resulted in the conformational changes of protein. GLP acted as a stabilizer to increase the thermal stability of BSA solution having a novel and more stable conformational state during the thermal denaturation process. 8-anilino-1-naphthalenesulfonic acid (ANS) fluorescence spectral results suggested that there exist some intermediate state which has low binding ability with ANS in the presence of GLP. The presence of GLP caused a decrease in the formation of beta sheet structures with a lower rate. The fluorescence spectra of BSA glycosylated by GLP confirmed the formation of covalent bonds between BSA and GLP through the Maillard reaction which was also confirmed by using thermogravimetric (TGA) and Fourier transform infrared (FTIR) analysis. In addition, BSA still maintains the esterase-like good activity in the presence of GLP. These results provide a basis for screening the molecular interactions of polysaccharides with protein from the perspective of important food active ingredients.