茶多酚与牛乳蛋白相互作用对乳制品功能特性和生物学效应影响的研究进展

Advances in Research on Effects of Interaction between Tea Polyphenols and Milk Proteins on Functional Properties and Bioavailability of Dairy Products

茶多酚是茶叶的次级代谢产物,因具有抗氧化性、抗癌和预防心血管疾病等作用而被广泛应用于食品和医药行业。茶多酚与牛乳蛋白的相互作用会使牛乳蛋白结构发生变化,进而影响乳制品的功能特性和生物利用度。牛乳蛋白具有特殊的结构,因此其与酚类物质的结合一直受到广泛关注。本文综述了茶多酚与牛乳蛋白的相互作用机理、影响因素、产物特性、机理分析方法的研究进展以及这种相互作用对乳制品功能特性和生物利用度的影响,为后续利用茶多酚和牛乳蛋白联合开发新型产品提供参考。

Tea polyphenols,secondary metabolites found in green tea,are widely used in the food and medicinal industriesbecause of their antioxidant and anti-cancer activity and preventive effect against cardiovascular diseases.The interactionof tea polyphenols with milk proteins can alter the structure of milk proteins and further affect the functional properties andbioavailability of dairy products.There have been widespread concerns about the binding of phenolic compounds to milkproteins due to the special structures of milk proteins.This review describes the mechanism of polyphenol-milk proteininteraction,the factors influencing this interaction,the characteristics of reaction products,the methods used to analyze themechanism,and the effects of this interaction on the functional properties and bioavailability of dairy products.Through thisreview,we aim to lay a theoretical basis for the development of new products based on the combination of tea polyphenolsand milk proteins.