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中文摘要：
蛋白质与多糖是食品中共存两类重要大分子物质，该文介绍食品中蛋白质-多糖混合体系凝胶特性、表面特性等研究概况及电解质、蔗糖、pH值等外部因素对蛋白质-多糖混合体系影响。
英文摘要：
The protein and polysaccharide are two important kinds of the macromolecules in the foods. This paper introduced the developments of the gelling and interracial properties about the mixed systeme of protein--polysaccharide. The influence of the exterior factors including electrolyte circuit, sucrose, pH on the mixed systeme were also reviewed.
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