Advances in Studies on the Functional Properties of Polyphenols and Their Interactions with Proteins and Polysaccharides

QU Min; CHEN Qiang; SUN Bingyu; LV Mingshou; LIU Linlin; ZHU Xiuqing

doi:10.13386/j.issn1002-0306.2020070358

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 405-413. > DOI: 10.13386/j.issn1002-0306.2020070358

QU Min, CHEN Qiang, SUN Bingyu, et al. Advances in Studies on the Functional Properties of Polyphenols and Their Interactions with Proteins and Polysaccharides [J]. Science and Technology of Food Industry, 2021, 42(11): 405−413. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070358.

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Advances in Studies on the Functional Properties of Polyphenols and Their Interactions with Proteins and Polysaccharides

Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China

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Received Date: July 28, 2020
Available Online: April 08, 2021

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Abstract

Abstract

Polyphenols are polyphase molecular groups with a variety of chemical structures. They have strong antioxidant and antibacterial properties as well as the ability to prevent chronic diseases. They have a wide range of application values in the food and medical fields.The application of polyphenols in functional foods has been limited due to its poor chemical stability and low bioavailability due to its multiple phenolic hydroxyl groups.Protein, polyphenol and polysaccharide compound formed by the interaction of structure can effectively improve quality of the food and the functional features of the biological macromolecules. In this paper, the relationship between the structure and function of polyphenols, the interaction mechanism of polyphenols with protein and polysaccharide, the effect of polyphenols on their functional properties and the improvement of emulsion properties are reviewed, in order to provide theoretical reference for the application of polyphenols in food industry.
- polyphenols,
- protein,
- polysaccharides,
- covalent combination,
- noncovalent combination

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