蛋白/多酚复合物的形成机制、影响因素及研究方法进展  

Formation Mechanism,Influencing Factors,and Research Progress of Protein/Polyphenol Complexes

作　　者：黄丹泥 夏义苗 陈复生[1,3] 辛颖 刘伯业[1] HUANG Danni;XIA Yimiao;CHEN Fusheng;XIN Ying;LIU Boye(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Research Center of Wheat and Corn Further Processing,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学,小麦和玉米深加工国家工程研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462000

出　　处：《食品科技》2024年第9期266-275,共10页Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD2101403)。

摘　　要：蛋白质是食品中重要的营养素之一,但某些天然存在的功能性,如蛋白质的溶解性和乳化性等,尚不能满足食品工业对添加剂如乳化剂的应用需求;多酚具有良好的抗氧化性,可通过共价(形成C—N键或C—S键)或非共价(氢键、疏水相互作用等)作用与蛋白质形成蛋白-多酚复合物;相较于蛋白质,蛋白-多酚复合物的溶解性、乳化性、热稳定性等功能性极大改善,可作为新型食品成分,如开发用于肠道健康的新型食品成分以提高食品营养性,作为天然表面活性剂改善食品质构等。基于此,考虑到蛋白质与多酚的结合主要受环境因素(p H值、温度)、蛋白质种类、多酚种类及浓度等因素影响,形成的蛋白-多酚复合物的稳定性也不同,因此文章在阐述蛋白-多酚复合物形成机制的基础上,对蛋白-多酚复合物存在稳定性的影响因素进行了解析和探讨,并对蛋白质和多酚相互作用的研究方法进行了概述,以期为功能性优异的蛋白-多酚复合物的开发提供理论参考。Proteins are one of the essential nutrients in food,but certain inherent functional properties,such as protein solubility and emulsifying capacity,do not yet meet the application demands of additives like emulsifiers in the food industry.Polyphenols possess excellent antioxidant properties and can interact with proteins through covalent(forming C—N or C—S bonds)or non-covalent(hydrogen bonding,hydrophobic interactions,etc.)mechanisms to form protein-polyphenol complexes.Compared to proteins,these protein-polyphenol complexes exhibit significantly improved functionalities such as solubility,emulsifying capacity,and thermal stability.They can serve as novel food ingredients,such as developing new food components for gut health to enhance food nutrition and as natural surfactants to improve food texture.Based on this,considering that the binding of proteins and polyphenols is mainly influenced by environmental factors(pH,temperature),types of proteins,types and concentrations of polyphenols,the stability of the resulting protein-polyphenol complexes varies.Therefore,this paper elucidates the formation mechanisms of protein-polyphenol complexes,analyzes and discusses the factors influencing the stability of these complexes,and provides an overview of research methods for protein-polyphenol interactions,aiming to provide theoretical references for the development of functionally superior proteinpolyphenol complexes.

关 键 词：蛋白/多酚复合物 蛋白质改性 共价结合 非共价结合 蛋白质功能性 

分 类 号：TS201.2[轻工技术与工程—食品科学]