乳蛋白与活性分子相互作用研究进展

Research Progress on the Interaction between Milk Protein and Active Molecules

乳蛋白作为乳制品的核心组分,具有丰富的营养价值和多种生物活性功能。活性分子(多酚、多糖、维生素等)与乳蛋白之间存在复杂的相互作用(共价结合、非共价结合等),这些相互作用不仅影响乳蛋白的结构和功能特性(乳化性、溶解性、起泡性和凝胶性),还可能对食品的加工、贮藏及最终产品的营养价值和功能性产生重要影响。本文综述乳蛋白与几类活性分子之间的相互作用机制及其对功能特性的影响,对系统理解乳蛋白与活性分子的结合具有重要意义,为乳品的深入研究及工业化生产提供理论依据。

As the core component of dairy products,milk proteins possess rich nutritional value and a variety of bioactive functions.There are complex interactions(covalent bonding,non-covalent bonding,etc.)between active molecules(such as polyphenols,polysaccharides and vitamins)and milk proteins.These interactions not only affect the structure and functional properties of milk proteins(such as emulsifying properties,solubility,foaming properties,and gelling properties),but also may have significant impacts on food processing and preservation,as well as the nutritional value and functionality of final products.This review summarizes the interaction mechanisms between milk proteins and several types of active molecules and their effects on functional properties.It is of great significance for a systematic understanding of the binding between milk proteins and active molecules and provides a theoretical basis for in-depth research and industrial production of dairy products.