果蔬中酚类成分及其与蛋白质相互作用的研究进展

水果和蔬菜富含多酚和蛋白质等功能活性成分,是膳食的重要组成部分。多酚具有多种功效,在食品中的应用是现在研究的热点。蛋白质是食品体系中重要的营养素,其功能特性直接影响食品品质。本文主要综述了果蔬中的酚类成分及其与蛋白质的相互作用,包括多酚蛋白质相互作用的机制、相互作用对蛋白质功能特性和对多酚功能活性的影响、研究多酚蛋白质相互作用的方法等,以期为果蔬多酚在食品中的应用以及蛋白质改善功能特性提供参考和思路。 

Advances on phenol in fruits and vegetables and its interaction with protein

Fruits and vegetables, with functional components such as phenol and protein, are important diet parts of human beings.Polypenols exert several functional activities and the application of polypenols have already become a research priority in food industry.Protein is an important nutrient element in food system and its functional characteristics directly affect food quality.Phenol in fruits and vegetables and its interaction with protein, including mechanisms of interaction between phenol and protein, effect of this interaction on the functions and characteristics of protein and of polypenols, methods employed for research on the interaction between phenol and protein, have been reviewed with the purpose to provide reference and ideas on application of polypenols in food and improving functional properties of proteins.