蛋白质多酚多糖三元复合物的结构和功能特性研究进展

Advance in research on the structural and function characteristics of noncovalent interactions of protein, polyphenol and polysaccharide

摘要: 蛋白质-多酚-多糖三元复合物能够影响食品体系的感官、功能和营养等特性。本文主要关注在不同食品体系中,蛋白质、多酚和多糖三者之间通过非共价相互作用形成的三元复合物的结构和功能特性,总结蛋白质-多酚-多糖三元复合物对食品和饮料感官和功能等特性的影响,以及相关应用的科学问题,为更好理解蛋白质-多酚-多糖三元复合物在食品体系中的应用提供依据。

Abstract: It has been shown that the noncovalent interactions of protein, polyphenol and polysaccharide are partially responsible for the sensory properties, functional and nutritional attributes of food systems. Based on the extensive literature review, the paper overviews the possible mechanisms and structural characteristics involved in the formation of the ternary complexes with protein, polyphenol and polysaccharide. It will allow a better understanding of the functional characteristics of the ternary complexes of protein, polyphenol and polysaccharide on food systems.