摘要
近年来食品中多酚与蛋白质的相互作用是食品化学领域的研究热点之一。蛋白质是食品中的重要组分,其结构和功能特性对食品品质具有重要影响。植物多酚具有抗氧化、抑菌等生物活性,它能够以氢键、疏水相互作用、共价键等方式与蛋白质发生结合,从而影响蛋白质的性质。文中主要综述了多酚与蛋白质的相互作用方式,二者相互作用对蛋白质的结构和功能特性以及对多酚生物活性的影响,以期为多酚在食品中的应用和改善蛋白质的功能特性提供参考。
Food polyphenols and proteins interaction is one of the focuses in Food Chemistry field. Protein is an important component in foods and its structure and functional properties display an important impact on food quality. Plant polyphenols possess the antioxidant and antibacterial activities. The plant polyphenols could bind to the proteins via hydrogen bonds, hydrophobic and covalent bonds and have effects on the protein characteristics. In present paper, the polyphenols and protein interactions and its effect on the protein structure, functionality and the polyphenols biological activity were reviewed to provide references for the application of polypenols in food and improving of protein functional properties.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第7期277-282,共6页
Food and Fermentation Industries
基金
国家自然科学青年基金(31301509)
辽宁省食品安全重点实验室开放课题(LNSAKF2013014)
关键词
植物多酚
蛋白质
相互作用
plant phenolics
food proteins
interactions
作者简介
博士，副教授（本文通讯作者，E-mail：jiana_2010@163．com）。
