具有抗氧化特性的多蛋白复合体的分子机制和应用:一篇综述
Yulin Feng1, Chengming Jin1, Shihao Lv1
1China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
多-蛋白质复合物增强抗氧化特性,提供新的食品应用. 这些复合物改善蛋白质功能并保护多,需要进一步研究安全性和更广泛的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 蛋白质以其功能性质而闻名,而多提供抗氧化功效.
- 聚-蛋白质复合物正在获得人们对增强功能和应用的关注.
- 这些复合物作为蛋白质修饰和多保护的方法.
研究的目的:
- 审查聚-蛋白质复合物的形成,抗氧化性质和应用.
- 要总结评估这些复合物的抗氧化能力的方法.
- 突出影响多蛋白复合体抗氧化性能的因素.
主要方法:
- 通过非共价或共价相互作用形成复合物.
- 通过清除自由基和抑制脂质过氧化,评估抗氧化能力.
- 对食品系统中多蛋白复合体应用现有文献的审查.
主要成果:
- 多-蛋白质复合体表现出增强的功能和抗氧化特性.
- 诸如组合模式,蛋白质/多类型和条件等因素会影响抗氧化能力.
- 应用包括乳液,凝,包装膜和输送系统.
结论:
- 多-蛋白质复合体在食品工业中具有显著的潜力.
- 对细胞/体内安全性和扩大蛋白质/多源的进一步研究至关重要.
- 本综述为在食品应用中利用这些复杂物提供了有价值的信息.
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