食品添加剂与蛋白质相互作用的研究方法及进展

Analysis on Research Methods and Progress of Interaction Between Food Additives and Proteins

在食品科学领域中,从分子水平上研究生物蛋白质与食用性小分子的相互作用,对揭示食品添加剂在生物体中的分布、代谢、储存和添加剂对生物体的毒性等有着重要的参考意义.在查阅大量文献后,介绍了蛋白质与活性小分子在食品科学领域中的研究技术,总结了本领域的相关研究方法,综述了本领域近年来的研究成果,并对该领域未来的发展方向进行了分析和展望.

In the field of food science,the study of the interaction between biological proteins and edible small molecules at the molecular level is of great significance for revealing the distribution,metabolism,storage and toxicity of food additives in organisms.This review,after consulting a large number of literatures,introduces the research technology of protein and active small molecules in the field of food science,summarizes the relevant research methods and the research achievements in this field in recent years,and analyzes and prospects the future development direction in food science.