脉冲蛋白与多醇的结合和复合的最新进展:一种新兴的方法来改善蛋白质功能和健康益处
Xuxiao Gong1, Quancai Sun1, Xiangyi Wang2
1Department of Health, Nutrition and Food Sciences, Florida State University, Tallahassee, FL, USA.
Critical reviews in food science and nutrition
|December 12, 2023
概括
脉冲蛋白和多醇形成结合物和复合物,改善蛋白质功能,并提供抗氧化活性等健康益处. 需要进一步的研究来验证它们在功能性食品中的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 豆类因其蛋白质含量,成本效益和高产量而具有价值.
- 脉冲蛋白的功能性质不佳限制了它们的应用.
- 将脉冲蛋白与多结合为增强功能和提供健康益处提供了一种解决方案.
研究的目的:
- 审查脉冲蛋白-多烯酸结合物和复合物的形成.
- 评估结合对蛋白质功能的影响.
- 探索相关的健康益处.
主要方法:
- 审查关于共价和非共价结合技术的现有文献.
- 对研究的分析,研究了脉冲蛋白在多相互作用时的结构变化.
- 评估报告的蛋白质功能 (溶解性,乳化) 和健康益处 (抗氧化活性,消化能力) 的变化.
主要成果:
- 聚结合可以对溶解性产生负面影响,但可以增强脉冲蛋白的乳化能力.
- 结合物和复合物表现出多的抗氧化活性保留.
- 蛋白质的消化性可以改变,这取决于多类型和剂量.
- 脉冲聚醇具有成本效益,并为结合物形成提供了经过验证的好处.
结论:
- 脉蛋白-多联/复合物改善蛋白质功能,并提供健康益处.
- 需要进一步的研究来理解结构-功能-健康关系.
- 需要对这些复合物作为功能性食品成分进行验证.
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