多酚
化学
多糖
活性成分
结合
功能性食品
食品
成分
食物蛋白
组合化学
生物化学
纳米技术
食品科学
抗氧化剂
生物
材料科学
生物信息学
数学分析
数学
作者
Fuguo Liu,David Julian McClements,Che Ma,Xuebo Liu
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2023-03-27
卷期号:14 (1): 35-61
被引量:11
标识
DOI:10.1146/annurev-food-060721-023522
摘要
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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