多酚与蛋白质、消化酶相互作用的研究进展  

Advances in interactions of polyphenols with milk proteins and digestive enzyme

作　　者：刘婵[1] 何志勇[1] 秦昉[1] 曾茂茂[1] 陈洁[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2015年第11期256-260,共5页Food and Fermentation Industries

基　　金：江南大学食品科学与技术国家重点实验室自由探索资助课题(项目编号:SKLF-ZZA-201504)

摘　　要：近年来,随着人们对营养和功能性食品的需求逐渐增长,果奶、奶茶、可可奶和咖啡奶等含有乳蛋白和多酚的复合产品备受青睐,而复合体系中乳蛋白与多酚的相互作用及其对产品营养健康性的影响也成为目前的研究热点。消化道是影响食品营养健康特性发挥作用的重要场所,在消化环境食品多酚与乳蛋白、多酚与消化酶存在相互作用,它们之间的竞争性作用会影响乳蛋白的消化性和多酚的健康功能性,然而有关此方面的研究较少。因此,该文主要概述了国内外关于多酚和乳蛋白、多酚和消化酶间相互作用的研究进展,分析在消化环境中多酚功能性质的改变,以及研究乳蛋白与多酚复合体系蛋白消化性、抗氧化性和生物利用性的变化情况,以期为提高此类产品的营养和功能品质提供一定的指导依据。In recent years, with the increasing demand for nutritive and healthy foods, the products which contai- ning milk protein and polyphenols are popular, such as fruit milk, tea milk, cocoa milk, coffee milk and so on. The interaction between protein arid polyphenols has been studied and its impacts on the nutritional and functional proper- ties of products also become the hotspot. Gastrointestinal is an important place for the absorption of food nutrition, which will influence the nutritive and healthy effect of food. Furthermore, the digestive enzyme in gastrointestinal can also combine with polyphenols. The competition among polyphenols, protein and digestive enzyme will affect the di- gestibility of milk protein and the function of polyphenols, but little research is available on these competitive effects. This article summarizes the recent researches on the interaction between polyphenols and milk proteins, the interaction of polyphenols and digestive enzyme, and the changes in the function of polyphenols during in vitro digestion, as well as the changes of digestibility and the bioavailability of milk protein, in order to provide a theoretical basis for impro- vin~ the nutritional and functional quality of such products.

关 键 词：消化环境 多酚 乳蛋白 消化酶 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]