蛋白质与多酚相互作用研究进展

多酚化合物是植物中重要的对人体健康有益的功能活性成分。蛋白质则是以氨基酸为基本组成单位的构成细胞有机体的主要成分之一，也是重要的营养物质。多酚可以与蛋白质作用形成复合物，从而对蛋白质和多酚的结构、理化性质和营养价值造成一定影响。二者相互作用的种类可以分为非共价作用和共价作用，前者作用力主要包括疏水相互作用和氢键，后者主要为共价键。影响其相互作用的因素主要包括温度、pH、多酚和蛋白本身的种类和结构等。本文主要讨论了蛋白质与多酚化合物相互作用的机理、分析方法、影响因素和相互作用对其性质的影响。

Research progress in the interaction between protein and polyphenol

Polyphenols are important functional active components in plants, which are beneficial to human health. Protein is one of the main components of cellular organisms with amino acids as the basic unit, and it is also an important nutrient substance. Polyphenols can interact with proteins to form complexes, which will affect the structure, physicochemical properties and nutritional value of proteins and polyphenols. The type of interaction can be divided into non-covalent interaction and covalent interaction. The former mainly includes hydrophobic interaction and hydrogen bond, while the latter mainly includes covalent bond. The main factors affecting the interaction include temperature, pH, types and structures of polyphenols and protein. This paper mainly discusses the mechanism, analysis method, influencing factors and influences of the interaction between protein and polyphenol on their properties.