A Systematic Review for the Formation Mechanism, Functional Properties of Protein-Polyphenol Compounds

Proteins from different sources are the main components of edible plants, and polyphenols are abundant in plants as secondary metabolites. In recent years, the interaction between polyphenols and proteins has attracted great attention. The complex formed by them has an impact on the sensory, functional and nutritional properties of food. In this article, the factors and mechanism affecting protein-polyphenol interactions, especially the reversible and irreversible interaction are revisited. Furthermore, the effects of complexes on the functional properties, sensory and nutritional characteristics of food system are also summarized. The research methods in recent years which may providing reference for the in-depth study of protein-polyphenol compounds are listed.