多酚与蛋白质相互作用及其对蛋白质影响

Advances in Interaction between Phenols and Proteins and Their Effects on Proteins

摘要:

多酚因对人类健康有潜在的积极作用而广泛应用在食品体系中。多酚可与食品体系中的蛋白质通过共价或非共价相互作用形成复合物，进而影响蛋白质的结构和性质。作者综述了多酚与蛋白质相互作用机制，及相互作用对蛋白质结构、功能特性、酶活性、氧化性和消化率的影响，并总结了二者相互作用机制的常见分析方法。最后，对多酚与蛋白质相互作用的未来研究方向进行了展望。

Abstract:

Phenols have been widely used in food systems because of their potential positive effects on human health. Furthermore, phenol-protein complexes can be formed in food systems through covalent or non-covalent interactions between phenols and proteins, affecting the structure and properties of proteins consequently. Therefore, the mechanism of phenolic-protein interactions, as well as the structural flexibility, functional properties, enzyme activity, oxidizability and digestibility of proteins were reviewed. Moreover, the common analytical methods to study the mechanism of phenolic-protein interactions were summarized. Finally, the future research direction of phenolic-protein interactions is also prospected.