植物多酚调控食源蛋白结构、功能及生物特性的研究进展  

Research Progress on Plant Polyphenols Regulating the Structure,Function,and Biological Characteristics of Dietary Proteins

作　　者：孙媛媛 朱绪春[1,2] 刘红芝 张晓悦 韩朝玮 安宁 任飞岳 周麟依 SUN Yuanyuan;ZHU Xuchun;LIU Hongzhi;ZHANG Xiaoyue;HAN Zhaowei;AN Ning;REN Feiyue;ZHOU Linyi(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100080,China)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]老年营养与健康教育部重点实验室(北京工商大学),北京100080

出　　处：《食品工业科技》2025年第8期1-8,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(32401987);“十四五”国家重点研发子课题(2022YFF1100604);河南省重点研发专项(24111110600)。

摘　　要：蛋白质是人体必需的营养素。植物多酚具有抗炎、抗氧化和改善蛋白质品质等功效,不同植物多酚由于其组成、结构不同,导致其和蛋白质相互作用的机制和效果也不同。本文综述了近年来多酚对食源蛋白结构、功能、生物特性的影响规律。研究发现多酚与蛋白质之间的非共价相互作用力主要包括氢键、疏水作用力和静电相互作用力等,共价结合方式主要包括加热、碱性条件、酶促反应等。多酚与蛋白质相互作用多会破坏蛋白质二级结构,使α-螺旋结构含量减少、β-转角结构含量增加,引起蛋白三级结构解折叠,暴露出更多的蛋白质内部的疏水基团。多酚与蛋白质相互作用一方面容易引起蛋白部分亚基聚集,另一方面也会因为结合于特定的蛋白质亚基上形成小分子聚合物。多酚与蛋白质相互作用可以改善蛋白质的乳化性和起泡性,提高抗氧化性和消化性,降低致敏性等。本文同时对植物多酚调控蛋白质的研究中存在的问题、未来发展的方向进行了展望,旨在为研究植物多酚改善蛋白质品质提供参考。Proteins are essential nutrients,while plant polyphenols exhibit beneficial properties such as anti-inflammatory,antioxidant,and protein quality-enhancing effects.The interaction between polyphenols and proteins varies based on the distinct compositions and structures of different polyphenols.This paper reviews recent studies on how polyphenols effect the structure,function,and biological properties of food proteins.Studies indicate that polyphenols interact with proteins through both non-covalent and covalent bonds.Non-covalent interactions primarily involve hydrogen bonding,hydrophobic forces,and electrostatic interactions.Covalent binding generally occurs under conditions such as heat,alkaline environments,or enzymatic reactions.These interactions typically disrupt the secondary structure of proteins,reducing theα-helical content while increasingβ-sheet structures.This leads to the unfolding of the protein's tertiary structure and the exposure of hydrophobic groups.As a result of these interactions,proteins can undergo both aggregation and polymerization.Polyphenols may cause certain protein subunits to aggregate,while also forming small molecular polymers by binding to specific subunits.These changes can improve the emulsification and foaming properties of proteins,enhance their antioxidant and digestive functions,and reduce their allergenicity.The paper concludes by discussing challenges and future directions for research on polyphenol-protein interactions,aiming to provide valuable insights into how plant polyphenols can be used to enhance protein quality.

关 键 词：植物多酚 蛋白质 结构 功能特性 生物学特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]