植物多酚增强蛋白质起泡性研究进展

Research progress of plant polyphenols enhancing protein foamability

中文关键词:  多酚  蛋白质  结构  理化因素  起泡性

英文关键词:polyphenols  proteins, structure  physicochemical factors  foaming

中文摘要:

      多酚是植物产生的一种次生代谢物, 在自然界分布广、种类多。蛋白质存在特殊的两亲性结构具备了起泡、乳化特性于一体的供能营养物质。在蛋白质中引入多酚, 既是一种提高多酚利用率的方法, 也是增强蛋白质营养功能、改善泡沫食品品质的方法。蛋白质与多酚结合与其他物理、化学改性方式相比具有更高效、更安全和更经济的优势。本综述回顾了多酚对不同蛋白质种类起泡特性的影响, 并总结了从宏观到微观不同结构类型、数量和位置以及理化因素等的变化对多酚-蛋白质复合物起泡特性的影响及机制, 以期为多酚与蛋白质在食品泡沫领域提供有效理论参考。

英文摘要:

      Polyphenols are secondary metabolites produced by plants and are widely distributed and diverse in nature. The special amphiphilic structure of proteins provides an energy-supporting nutrient with foaming and emulsifying properties. The introduction of polyphenols into proteins is a way to increase the utilisation of polyphenols, as well as to enhance the nutritional function of proteins and improve the quality of foamed foods. The combination of proteins with polyphenols has the advantage of being more efficient, safer and more economical than other physical and chemical modifications. This review reviewed the effects of polyphenols on the foaming properties of different protein species and summarises the mechanism of changes in different structural types, quantities and positions, as well as physicochemical factors from macroscopic to microscopic on the foaming properties of polyphenol-protein complexes, with a view to providing effective theoretical references for polyphenols and proteins in the field of food foaming.