酚酸与蛋白质和碳水化合物相互作用及对面包面团的影响研究进展

Research Progress on the Interactions of Phenolic Acid with Protein and Carbohydrate and Their Effect on Bread Dough

近年来,研究人员常利用食品各组分之间的相互作用调节其感官性状和功能特性。酚酸、蛋白质和碳水化合物三者在面食制品中广泛存在并发挥着重要作用。目前为止,研究主要集中在酚酸-蛋白质和酚酸-碳水化合物的相互作用,以及二者相互作用在食品加工、机体保健等方面的应用。酚酸、蛋白质、碳水化合物所构成的三元体系中伴随着复杂的相互作用,这些相互作用能够赋予面食制品不同的感官性状和功能特性。本文主要介绍了酚酸、蛋白质和碳水化合物三者间的相互作用及其影响面包面团感官特性和功能特性等的研究进展,以期为酚酸、蛋白质和碳水化合物组成的三元体系在面食制品中的应用提供理论指导。

In recent years,researchers have often modulated the sensory and functional properties of foods through the interaction among various food components.Phenolic acids,proteins and carbohydrates widely exist and play important roles in flour products.Until now,existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate,along with their applications in several fields such as food processing and healthcare.The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products.In this article,we review the research progress on the interactions among phenolic acid,protein and carbohydrate and their influence on the sensory and functional properties of bread dough,hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids,proteins and carbohydrates in flour products.