Food proteins and polysaccharides can be used for the synthesis of nano-scale biopolymer particles with potential applications in the fields of food and pharmaceuticals. This study focuses on utilizing legume proteins for the production of biopolymer particles via regulation of their electrostatic interactions with carrageenan.

中文翻译：

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从豆类分离蛋白和角叉菜胶合成纳米级生物聚合物颗粒。

食品蛋白质和多糖可用于合成纳米级生物聚合物颗粒，在食品和医药领域具有潜在应用。本研究的重点是利用豆类蛋白通过调节它们与角叉菜胶的静电相互作用来生产生物聚合物颗粒。