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The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties
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Tanja D. Cirkovic Velickovic Dragana J. Stanic‐Vucinic 《Comprehensive Reviews in Food Science and Food Safety》2018,17(1):82-103
Digestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy‐rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight‐control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols. 相似文献
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我国植物鞣剂应用及分析研究 总被引:2,自引:0,他引:2
综述了近20年来我国植物鞣剂产品的应用性能,包括荆树皮栲胶,橡栲胶,栗木栲胶等。进一步阐述了特殊原料中植物鞣剂的制取,植物鞣剂的应用及改性研究,以及基于植物单宁的分析与研究。 相似文献
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Audrey L. Girard Joseph M. Awika 《Comprehensive Reviews in Food Science and Food Safety》2020,19(4):2164-2199
Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross‐linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high‐molecular‐weight polyphenols (tannins) cross‐link gluten proteins, thereby increasing protein network density and strength. Tannin–gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat‐based products. Further, the dual functions of tannins as an antioxidant and gluten cross‐linker could help restructure gluten proteins and improve the texture of plant‐based meat alternatives. Tannin–gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin–gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol–gluten interactions. 相似文献
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通过对单宁降解能力较强的内孢霉降解性能的研究发现 :内胞霉不仅具有单宁酶活性 ,而且具有多酚氧化酶(PPO)活性。内孢霉PPO作用的最适温度和pH分别是 3 0℃和 5 .0 ,且在温度为 2 0~ 5 0℃以及 pH 4~ 6的范围内 ,表现出较高的稳定性 ;Mn2 、Mg2 对PPO的活性有明显的促进作用 ,Fe3 对PPO活性有明显的抑制作用 ,其余金属离子的影响较小。内胞霉PPO对间苯三酚不表现出活力 ,对邻苯二酚及邻苯三酚具有氧化作用 ,说明水解类单宁的降解不仅与单宁酶有关 ,还与多酚氧化酶有关 相似文献