多酚/植物蛋白质复合物的界面特性及其在乳液中的应用研究进展

Development of the Interfacial Properties of Polyphenol/Plant Protein Complexes and Their Applications in Emulsions

植物蛋白作为天然食品乳化剂,其优势不言而喻。但蛋白质易与食品中的酚类物质结合而影响其乳化特性,并与环境因素有关。已有诸多文献报道了多酚极易与植物蛋白结合形成微粒吸附在油/水界面,但是并无系统论述多酚和植物蛋白形成复合物对稳定乳液的作用方式及对蛋白质结构的影响,进而影响其界面特性。基于此,文章综述了多酚与植物蛋白质的结合方式、相互作用对蛋白质结构及界面特性的影响,以及影响多酚/植物蛋白复合物稳定界面的环境因素,为复杂植物性食品多相体系的稳定性研究提供参考。

As a natural food emulsifier,plant protein has obvious advantages.However,protein is easy to combine with phenols in food and affect its emulsifying characteristics,which is related to environmental factors.There are many reports that polyphenols are easily bound to plant proteins to form particles adsorbed on the oil/water interface.However,there is no systematic exposition of the effects of polyphenols and plant protein complexes on the stability of the emulsion and the effects on protein structure,thus affecting its interfacial properties.Based on this,this paper summarizes the combination mode and interaction between polyphenols and plant protein,the effects of interaction on protein structure and interface characteristics,and the environmental factors affecting the stable interface of polyphenol/plant protein complex,so as to provide reference for the stability research of complex plant food multiphase system.