多酚-蛋白质相互作用分析技术研究进展

Advances in Analytical Techniques of Polyphenol-Protein Interaction

食品组分间的相互作用是食品科学研究领域的核心问题之一。本文按照直接和间接方式分类总结了多酚-蛋白质相互作用的分析方法,详细介绍了紫外-可见吸收光谱法、傅里叶变换红外光谱法、拉曼光谱、原子力显微镜、等温滴定量热法、分子对接、分子动态模拟等多种分析方法,并列举了这些技术在研究多酚-蛋白质相互作用中的特点和实例,以期为食品科学领域中多酚-蛋白质相互作用的相关研究工作提供参考,为食品其它组分间的相互作用提供借鉴。最后,本文探讨了多酚-蛋白质相互作用的研究思路与发展方向,探讨了开展此类相互作用研究的食品加工学意义。

The interaction between food compounds is one of the core issues in the field of food science.In this work,various analytical techniques of polyphenol-protein interaction classified by direct and indirect way are reviewed,including UV-Vis absorption spectrometry,Fourier transform infrared spectroscopy,Raman spectroscopy,atomic force microscopy,isothermal titration calorimetry,molecular docking,molecular dynamic simulation and so on.Features and examples of these analytical techniques are summarized to provide technical support for the research of polyphenol-protein interaction,as well as the other food compounds interaction.Finally,this work puts forward the strategy and future work for the study of the polyphenol-protein interaction,and discusses the practical significance of such interaction studies in food processing.