花色苷与蛋白质相互作用的研究进展

Advances in Understanding of the Interaction between Anthocyanins and Proteins

花色苷作为一种功能活性物质备受关注,但因稳定性差、生物利用率低限制了其应用。蛋白质作为人体必需的三大营养素之一,具有较好的生物相容性和生物可降解性,常用于食品加工中,但其功能性质有待改善。食品组分中的蛋白质与花色苷通常是共存的成分,很容易发生相互作用,作用方式包括非共价和共价作用,其中非共价作用方式最为普遍,包括氢键、疏水相互作用、静电相互作用、范德华力。本文总结了花色苷-蛋白质相互作用的研究进展,包括蛋白质对花色苷稳定性和生物利用率的影响、花色苷对蛋白质功能性质的影响,以及复合物功能产品的应用现状,以期为花色苷与蛋白质在食品深加工中的应用提供理论参考。

As functional bioactive substances,anthocyanins have attracted more and more attention,but their application is limited by their poor stability and low bioavailability.As one of the three essential nutrients needed by the human body,protein has good biocompatibility and biodegradability.It is often used in food processing,but its functional properties need to be improved.Proteins and anthocyanins usually coexist in food,and can easily interact with each other both covalently and non-covalently.The non-covalent interactions are predominant,including hydrogen bonds,hydrophobic interaction,electrostatic interaction and van der Waals force.This paper summarizes recent progress in the research on the interaction between anthocyanins and proteins,including the effect of proteins on anthocyanin stability and bioavailability,the effect of anthocyanins on protein functional properties,and the application status of anthocyanin-protein complexes,which will provide a theoretical basis for the application of anthocyanins and proteins in food deep processing.