蛋白质-多酚相互作用及在食品开发中的应用进展

Protein-Polyphenol Interactions and Application Progress in Food Development

多酚是一种常见的植物化学物质,能有效预防心血管疾病、高血压和肿瘤等病变的出现,却因化学性质不稳定在食品中应用受到限制。蛋白质是重要的食品大分子营养成分,其功能性质对食品营养、品质至关重要。多酚与蛋白质通过共价相互作用和非共价相互作用形成蛋白质-多酚复合物,从而影响蛋白质的功能性质。文章综述了蛋白质-多酚相互作用方式、蛋白质-多酚的乳化特性、凝胶性和抗氧化性以及蛋白质-多酚乳液递送生物活性物质和对食品色泽、风味的影响,以期为蛋白质-多酚功能特性的研究及在食品开发中的应用提供理论依据。

Polyphenols are common phytochemicals that can effectively prevent the occurrence of cardiovascular diseases, diabetes and cancer. However, the applications of polyphenols in food are limited due to their unstable chemical properties. Proteins are important macromolecular nutritional components of food, the functional properties of which are crucial to food nutrition and quality. Polyphenols can form protein-polyphenol complexes with proteins through covalent or non-covalent interactions, thereby affecting the functional properties of proteins. In this paper, the interaction methods of polyphenols with protein, the emulsifying properties and antioxidant properties of protein-polyphenols on proteins, as well as the delivery of bioactive substances and the effects of protein-polyphenol emulsions on food color and flavor were reviewed, which provided a theoretical basis for the study of the functional properties of protein-polyphenols and their applications in food development.