摘要
多酚是具有多种化学结构的多相分子群,具有很强的抗氧化性、抗菌性以及预防慢性疾病的能力,在食品和医疗领域具有广泛的应用价值。多酚由于含有多个酚羟基基团使其化学稳定性差,生物利用度低,在功能性食品中的应用受到了限制。蛋白质、多酚、多糖相互作用所形成的复合结构能够有效地提高食品的感官品质以及各生物大分子的功能特性。本文对多酚的结构与功能之间的关系,多酚与蛋白质、多糖三者相互作用的机理,多酚对二者功能性质及对改善乳化液性质的影响,进行了综述,以期为多酚在食品工业中的应用提供理论参考。
Polyphenols are polyphase molecular groups with a variety of chemical structures.They have strong antioxidant and antibacterial properties as well as the ability to prevent chronic diseases.They have a wide range of application values in the food and medical fields.The application of polyphenols in functional foods has been limited due to its poor chemical stability and low bioavailability due to its multiple phenolic hydroxyl groups.Protein,polyphenol and polysaccharide compound formed by the interaction of structure can effectively improve quality of the food and the functional features of the biological macromolecules.In this paper,the relationship between the structure and function of polyphenols,the interaction mechanism of polyphenols with protein and polysaccharide,the effect of polyphenols on their functional properties and the improvement of emulsion properties are reviewed,in order to provide theoretical reference for the application of polyphenols in food industry.
作者
曲敏
陈强
孙冰玉
吕铭守
刘琳琳
朱秀清
QU Min;CHEN Qiang;SUN Bingyu;LV Mingshou;LIU Linlin;ZHU Xiuqing(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品工业科技》
CAS
北大核心
2021年第11期405-413,共9页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程专项“水稻及大豆加工科技重大专项”(2019ZX08B01-04)。
关键词
多酚
蛋白质
多糖
共价化合
非共价化合
polyphenols
protein
polysaccharides
covalent combination
noncovalent combination
