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中国精品科技期刊2020

多酚-蛋白质相互作用分析技术研究进展

王珂雯 廖小军 徐贞贞

王珂雯,廖小军,徐贞贞. 多酚-蛋白质相互作用分析技术研究进展[J]. 食品工业科技,2021,42(14):371−379. doi:  10.13386/j.issn1002-0306.2020070099
引用本文: 王珂雯,廖小军,徐贞贞. 多酚-蛋白质相互作用分析技术研究进展[J]. 食品工业科技,2021,42(14):371−379. doi:  10.13386/j.issn1002-0306.2020070099
WANG Kewen, LIAO Xiaojun, XU Zhenzhen. Advances in Analytical Techniques of Polyphenol-Protein Interaction[J]. Science and Technology of Food Industry, 2021, 42(14): 371−379. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070099
Citation: WANG Kewen, LIAO Xiaojun, XU Zhenzhen. Advances in Analytical Techniques of Polyphenol-Protein Interaction [J]. Science and Technology of Food Industry, 2021, 42(14): 371−379. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070099

多酚-蛋白质相互作用分析技术研究进展

doi: 10.13386/j.issn1002-0306.2020070099
基金项目: 国家自然科学基金面上项目(32072234); 中央高校基本科研业务费专项资金资助(2021TC113)
详细信息
    作者简介:

    王珂雯(1998−),女,硕士研究生,研究方向:食品科学,E-mail:wangkewen@cau.edu.cn

    通讯作者:

    徐贞贞(1985−),女,博士,副研究员,研究方向:食品质量与安全,E-mail:xuzhenzhen@caas.cn

  • 中图分类号: TS550.10

Advances in Analytical Techniques of Polyphenol-Protein Interaction

  • 摘要: 食品组分间的相互作用是食品科学研究领域的核心问题之一。本文按照直接和间接方式分类总结了多酚-蛋白质相互作用的分析方法,详细介绍了紫外-可见吸收光谱法、傅里叶变换红外光谱法、拉曼光谱、原子力显微镜、等温滴定量热法、分子对接、分子动态模拟等多种分析方法,并列举了这些技术在研究多酚-蛋白质相互作用中的特点和实例,以期为食品科学领域中多酚-蛋白质相互作用的相关研究工作提供参考,为食品其它组分间的相互作用提供借鉴。最后,本文探讨了多酚-蛋白质相互作用的研究思路与发展方向,探讨了开展此类相互作用研究的食品加工学意义。
  • 图  1  近五年食品组分相互作用文献数目

    Figure  1.  Number of literatures on food compound interaction in the past five years

    图  2  多酚-蛋白质相互作用分析方法

    Figure  2.  Analysis methods of polyphenol-protein interaction

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  • 收稿日期:  2020-07-09
  • 网络出版日期:  2021-06-08
  • 刊出日期:  2021-07-07

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