花青素-膳食蛋白相互作用及其在食品工业中的应用现状

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-08-18 DOI:10.1080/87559129.2021.2012189

Yun-Shan Wang, Jian Zhang, Lianfu Zhang

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引用次数: 6

摘要

花青素(Anthocyanins, ACN)是一类天然色素和活性成分。ACN是一种不稳定的化合物，因此ACN作为食品着色剂和功能物质的应用是一个重要的挑战。ACN与饲粮蛋白质的相互作用是稳定ACN的有效策略。有趣的是，ACN与饲粮蛋白质的相互作用不仅提高了ACN的稳定性和生物利用度，而且影响了饲粮蛋白质的结构、功能和营养特性。因此，利用acn -膳食蛋白质的相互作用在食品工业的开发和生产中具有重要意义。本文综述了acn -膳食蛋白质相互作用的研究过程、表征方法、影响因素、研究结果、在食品工业中的应用现状以及未来研究的展望。

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Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry

ABSTRACT Anthocyanins (ACN) belong to a class of natural pigments and active components. ACN are unstable compound, so the application of ACN as food colorant and functional substance is an important challenge. The interaction of ACN-dietary proteins is an effective strategy to stabilize ACN. Interestingly, the interaction between ACN and dietary proteins not only improves the stability and bioavailability of ACN, but also affects the structure, function, and nutritional properties of dietary proteins. Therefore, it is of great significance to utilize the interaction of ACN-dietary proteins in the development and production of the food industries. This review summarizes process and characterization methods, influence factors, results, current applications in the food industry and prospects for future research of the ACN-dietary proteins interaction.

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists