Advances in Interaction between Phenols and Proteins and Their Effects on Proteins

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Advances in Interaction between Phenols and Proteins and Their Effects on Proteins
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Phenols have been widely used in food systems because of their potential positive effects on human health. Furthermore, phenol-protein complexes can be formed in food systems through covalent or non-covalent interactions between phenols and proteins, affecting the structure and properties of proteins consequently. Therefore, the mechanism of phenolic-protein interactions, as well as the structural flexibility, functional properties, enzyme activity, oxidizability and digestibility of proteins were reviewed. Moreover, the common analytical methods to study the mechanism of phenolic-protein interactions were summarized. Finally, the future research direction of phenolic-protein interactions is also prospected.

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ZHAO Juyang, YAO Hengzhe, SHI Changbo. Advances in Interaction between Phenols and Proteins and Their Effects on Proteins[J]. Journal of Food Science and Biotechnology,2020,39(12):14-20.

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Online: April 06,2021
Published: December 25,2020

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