蛋白质与多酚的相互作用在食品运载体系中的研究进展

由蛋白质与多酚相互作用形成的食品运载体系因其良好的生物相容性和抗氧化活性而受到越来越多的的关注。本文主要阐述了蛋白质与多酚相互作用的机制及其复合物的功能特性，重点介绍了蛋白质-多酚运载体系的特性以及其在功能活性物质缓释载体、乳液稳定剂和功能性薄膜中的应用，并基于目前与蛋白质-多酚相互作用有关的食品运载体系形式较少、配合物研究单一以及复合物缺乏安全性评估等问题提出了见解，以期为拓展蛋白质-多酚复合物在食品运载体系中的应用提供参考依据。

Review on the interaction of proteins and polyphenols in the food delivery systems

Food delivery systems which were formed by the interaction between proteins and polyphenols had attracted more and more attention for their good biocompatibility and antioxidant activity. In this review, the mechanism of protein-polyphenol interaction and the functional properties of protein-polyphenol compounds were mainly described. The properties of protein-polyphenol delivery systems and their applications in sustained-release carriers of functional active substances, emulsion stabilizers and functional films were mainly introduced. In order to provide reference for the application of protein-polyphenol compounds in food delivery system, some insights were put forward based on the few forms of food delivery system, the lack of research on compounds and safety evaluation of complex.