Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals
Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals
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DOI：
10.1016/bs.afnr.2021.02.011
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发表时间：
2021-01-01
期刊：
影响因子：
--
通讯作者：
Mittal, Ajay
中科院分区：
文献类型：
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作者：
Benjakul, Soottawat;Singh, Avtar;Mittal, Ajay
蛋白质是人类日常饮食中的重要营养成分。多酚(PPns)是植物中丰富的植物化学物质，与促进健康和影响食品系统的功能有关。这两种成分具有不同类型的功能(交联剂、胶凝剂、乳化剂、成膜剂等)。和生物活性(抗氧化剂、抗菌、抗炎等)。在过去的十年里，已经实施了各种方法来增强食品的功能性和生物活性。接合或接枝的方法已被广泛采用。通过不同的方法将PPN与蛋白质偶联，以合成蛋白质-多酚结合物。潜在的接枝方法有碱结合法、自由基法、酶催化法和化学偶联法。反应条件、蛋白质类型和PPN等因素也会影响偶联效率。利用质谱学、荧光光谱学、紫外可见光谱、傅里叶变换红外光谱、圆二色谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法等多种技术来研究蛋白质的结合、结构变化及其产物的某些性质。制备的蛋白质-PPN偶联物已被证明可以增强初始蛋白质的生物活性和功能性质。此外，结合物已被用于乳剂或作为纳米颗粒用于营养食品的输送。利用蛋白质-PPN偶联物开发了用于食品包装的可食性薄膜和用于控制药物释放的水凝胶。本章重点介绍蛋白质-PPN偶联物的制备方法和特点，以及它们在各种食品体系和营养食品领域的应用。
Protein is a crucial nutritional ingredient in the daily human diet. Polyphenols (PPNs) are the abundant phytochemicals in plants, which are associated with health promotion as well as affect functionality in food systems. Both ingredients possess different types of functionalities (crosslinking, gelling, emulsifying, film-forming, etc.) and bioactivities (antioxidant, antimicrobial, anti-inflammatory, etc.). In the past decade, various methods have been implemented to enhance the functionalities and bioactivities of foods. Conjugation or grafting methods has been introduced widely. Conjugations of PPNs with proteins through various methods have been performed for the synthesis of the protein-polyphenol conjugate. Those potential grafting methods are alkaline associated, free-radical mediated, enzyme catalyzed, and chemical coupling methods. Several factors such as reaction conditions, type of proteins, and PPNs also influenced the conjugation efficiency. Various technologies, e.g., mass spectroscopy, fluorescence spectroscopy, UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate polyacrylamide gel electrophoresis have been used to elucidate conjugation and structural alternation of proteins and some properties of resulting conjugates. The prepared protein-PPN conjugates have been documented to enhance the bioactivities and functional properties of an initial protein. Moreover, conjugates have been employed in emulsions or as nanoparticles for nutraceutical delivery. Edible-films for food packaging and hydrogels for controlled drug release have been developed using protein-PPN conjugates. This chapter focuses on the methodologies and characteristics of protein-PPN conjugates and their applications in various food systems and nutraceutical field.