大豆蛋白质-植物多酚互作的研究进展
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摘要
大豆蛋白质与植物多酚是食品基质中两种重要的组成成分,常因其相互作用而被广泛研究。大豆蛋白质与植物多酚的相互作用能够影响两者的结构、功能特性以及生物利用度。本文总结了近几年来植物多酚与大豆蛋白质的相互作用对大豆蛋白的结构、功能特性和生物利用度的研究进展,同时着重总结了相互作用对多酚的影响,以期为大豆蛋白质和植物多酚的高值化利用、产品开发以及在食品领域的应用提供理论基础。
Soybean proteinand plant polyphenols are the two important components in the food system.Their interactions have been widely studied recently.Their interactions affect the structure,functional properties and bioavailability of proteins and polyphenols.The present paper summarizes the most recent studies on their interaction in terms of the structure,functional properties and bioavailability of soybean protein,with emphasizing on the effects of the interactions on polyphenols.This paper aims to provide theoretical basis for value-added utilization,product development and application of soybean protein and plant polyphenols in food industry.
Soybean proteinand plant polyphenols are the two important components in the food system.Their interactions have been widely studied recently.Their interactions affect the structure,functional properties and bioavailability of proteins and polyphenols.The present paper summarizes the most recent studies on their interaction in terms of the structure,functional properties and bioavailability of soybean protein,with emphasizing on the effects of the interactions on polyphenols.This paper aims to provide theoretical basis for value-added utilization,product development and application of soybean protein and plant polyphenols in food industry.
引文
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[16]MULAUDZI R B,NDHLALA A R,KULKARNI MG,et al.Pharmacological properties and protein binding capacity of phenolic extracts of some Venda medicinal plants used against cough and fever[J].Journal of Ethnopharmacology,2012,143(1):185-193.
[17]CHEN S,ZHANG N,TANG CH.Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at p H 3.0 and 7.0[J].Food Hydrocolloids,2016,61:102-112.
[18]LI M,JIA X,YANG J,et al.Effect of tannic acid on properties of soybean(Glycine max)seed ferritin:A model for interaction between naturally-occurring components in foodstuffs[J].Food Chemistry,2012,133(2):410-415.
[19]WAN Z L,WANG J M,WANG L Y,et al.Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions[J].Food Chemistry,2014,161:324-331.
[20]NATER U M,ROHLEDER N,SCHLOTZ W,et al.Determinants of the diurnal course of salivary alpha-amylase[J].Psychoneuroendocrinology,2007,32(4):392-401.
[21]HASNI I,BOURASSA P,HAMDANI S,et al.Interaction of milk alpha-and beta-caseins with tea polyphenols[J].Food Chemistry,2011,126(2):630-639.
[22]赵玉红,翟亚楠,许耀鹏,等.樟子松多酚和蛋白质的复合反应及产物性质[J].北京林业大学学报,2016,38(9):102-107.
[23]刘英杰,隋晓楠,黄国,等.花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响[J].食品科学,2019,40(8):1-7.
[24]STRAUSS G,GIBSON S A.Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J].Food Hydrocolloids,2004,18(1):81-89.
[25]JIAN L,LIU Y,LI L,et al.Covalent conjugates of anthocyanins to soy protein:Unravelling their structure features and in vitro gastrointestinal digestion fate[J].Food Research International,2019,120:603-609.
[26]RAWEL H M,CZAJKA D,ROHN S,et al.Interactions of different phenolic acids and flavonoids with soy proteins[J].International Journal of Biological Macromolecules,2002,30(3):137-150.
[27]OU S Y,KWOK K C,KANG Y J.Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film[J].Journal of Food Engineering,2004,64(3):301-305.
[28]BUDRYN G,ZACZYNSKA D,RACHWAL-ROSIAKD,et al.Changes in properties of food proteins after interaction with free and beta-cyclodextrin encapsulated hydroxycinnamic acids[J].European Food Research and Technology,2015,240(6):1157-1166.
[29]GAN J,CHEN H,LIU J,et al.Interactions of beta-conglycinin(7S)with different phenolicacidsimpact on structural characteristics and proteolytic degradation of proteins[J].International Journal of Molecular Sciences,2016,17(10):1671.
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[32]SUI X,SUN H,QI B,et al.Functional and conformational changes to soy proteins accompanying anthocyanins:Focus on covalent and non-covalent interactions[J].Food Chemistry,2018,245:871-878.
[33]REN C,XIONG W,PENG D,et al.Effects of thermal sterilization on soy protein isolate/polyphenol complexes:Aspects of structure,in vitro digestibility and antioxidant activity[J].Food Research International,2018,112:284-290.
[34]REN C,XIONG W,LI J,et al.Comparison of binding interactions of cyanidin-3-O-glucoside to beta-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods[J].Food Hydrocolloids,2019,92:155-162.
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