多酚调控蛋白、多糖及蛋白-多糖复合物乳液中脂质-蛋白质共氧化研究进展  

Research Progress on Polyphenol Regulation of Lipid-Protein Co-oxidation in Emulsions Stabilized by Proteins,Polysaccharides or Their Complexes

作　　者：李鹤林 周小玲 吴晓娟[1,2] 吴伟 LI Helin;ZHOU Xiaoling;WU Xiaojuan;WU Wei(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;National Engineering Research Center of Rice and Byproduct Deep Processing,Changsha 410004,China;Chen Ke Ming Food Manufacturing Co.Ltd.,Changsha 414000,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程研究中心,湖南长沙410004 [3]陈克明食品股份有限公司,湖南长沙414000

出　　处：《食品科学》2024年第12期358-367,共10页Food Science

基　　金：湖南省自然科学基金面上项目(2023JJ30999);湖南省研究生科研创新项目(CX20230738)。

摘　　要：由天然生物相容性聚合物(蛋白质和多糖)所稳定的乳液被广泛应用在食品工业中,但其在贮藏过程中会不可避免地发生脂质氧化和蛋白质氧化,对乳液的应用造成负面影响。多酚作为一种天然抗氧化物质可与蛋白质和多糖结合,并通过改变蛋白质和多糖结构、界面性质与抗氧化活性调控复合物乳液氧化稳定性。多酚同时具有强大的自由基清除能力、金属离子还原能力和促进乳液稳定剂构建界面屏障的能力,是提高食品乳液(以天然生物相容性聚合物作为稳定剂)保质期和质量的高性价比选择。然而,目前鲜有研究对多酚影响多酚-蛋白质/多糖二元或三元复合物乳液氧化稳定性的机制进行深入分析。因此,本文首先阐述了食品乳液中脂质-蛋白质共氧化的发生机理,总结了多酚与蛋白质、多糖以及蛋白质-多糖复合物的相互作用,随后分析了多酚含量和种类对多酚-蛋白质/多糖以及多酚-蛋白质-多糖复合物结构、界面性质、抗氧化活性的影响,最终探讨了多酚对蛋白质、多糖或蛋白质-多糖乳液氧化稳定性的影响及机理,可为提升食品乳液在食品工业中的应用提供一定的理论参考。Emulsions stabilized by natural biocompatible polymers,such as proteins and polysaccharides,have become increasingly prevalent in the food industry.However,lipid and protein oxidation inevitably occur in emulsions during storage,which have a significantly negative impact on the application of emulsions in the food industry.Polyphenols,as natural antioxidants,can bind to proteins and polysaccharides and regulate the oxidative stability of emulsions stabilized by proteins,polysaccharides or their complexes by altering the structure,interfacial properties,and antioxidant activity of proteins and polysaccharides.Furthermore,polyphenols,owing to their robust ability to scavenge free radicals,reduce metal ions,and promote the formation of interfacial barriers by emulsion stabilizers,represent a highly cost-effective option for enhancing the lifetime and quality of food emulsions stabilized by natural biocompatible polymers.Nevertheless,few studies have elaborated on the mechanism of the impact of polyphenols on the oxidative stability of emulsions stabilized by proteins,polysaccharides or their complexes.On this ground,this article first describes the co-oxidation mechanism of lipids and proteins in food emulsions and summarizes the interaction of polyphenols with proteins,polysaccharides and their complexes.Next,the impacts of types and amounts of polyphenols on the structures,interfacial properties,and antioxidant activities of polyphenol-protein/polysaccharide and polyphenol-protein-polysaccharide complexes are analyzed.Finally,the effects and underlying mechanisms of polyphenols on the oxidative stability of protein,polysaccharide or protein-polysaccharide stabilized emulsions are discussed.The findings of this review provide a theoretical basis for improving the application of food emulsions in the food industry.

关 键 词：多酚 蛋白质 多糖 结构 界面性质 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]