| 茶多酚-肌原纤维蛋白结构和功能特性的研究进展 |
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| 引用本文： | 吴彬彬,胥伟,傅采琪.茶多酚-肌原纤维蛋白结构和功能特性的研究进展[J].食品科技,2021(3):124-128. |
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| 作者姓名： | 吴彬彬 胥伟 傅采琪 |
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| 作者单位： | 武汉轻工大学食品科学与工程学院 |
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| 基金项目： | 湖北省重点研发计划项目(2020BBA046)。 |
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| 摘 要： | 茶多酚独特的化学结构使其具有抗氧化、抑菌、调节免疫功能等活性。茶多酚与肌原纤维蛋白的相互作用会导致2种化合物的结构和功能特性发生变化,造成肌原纤维蛋白凝胶特性的改变。文章介绍了茶多酚-肌原纤维蛋白的相互作用对凝胶微观结构的影响、蛋白质功能基团含量的影响、功能特性的影响以及多酚和蛋白质相互作用方式的研究进展,以期为茶多酚-肌原纤维蛋白相互作用的进一步研究提供理论依据。
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| 关 键 词： | 茶多酚 肌原纤维蛋白 凝胶微观结构 功能特性 |
Research Progress on the Structure and Functional Properties of Tea Polyphenols and Myofibrillar Protein |
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| WU Binbin,XU Wei,FU Caiqi.Research Progress on the Structure and Functional Properties of Tea Polyphenols and Myofibrillar Protein[J].Food Science and Technology,2021(3):124-128. |
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| Authors: | WU Binbin XU Wei FU Caiqi |
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| Affiliation: | (College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China) |
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| Abstract: | The unique chemical structure of tea polyphenols makes it have antioxidant,antibacterial and immunological activities.The interaction between tea polyphenols and myofibrin protein will lead to the changes of the structure and functional properties of the two compounds,resulting in the changes of the properties of myofibrin gel.In this paper,the effects of the interaction of tea polyphenol-myofibrin protein on the content of functional groups,the microstructure of the gel,the functional properties and the interaction modes of tea polyphenol-myofibrin protein are introduced,in order to provide a theoretical basis for the further study of the interaction between tea polyphenol-myofibrin protein. |
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| Keywords: | tea polyphenols myofibrillar protein gel microstructure functional properties |
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