International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Adv Food Nutr Res. 2021;98:281-320. doi: 10.1016/bs.afnr.2021.02.011. Epub 2021 Mar 13.
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.
蛋白质是人类日常饮食中至关重要的营养成分。多酚（PPNs）是植物中丰富的植物化学物质，它们与促进健康有关，同时也影响食品系统的功能。这两种成分具有不同类型的功能（交联、凝胶化、乳化、成膜等）和生物活性（抗氧化、抗菌、抗炎等）。在过去的十年中，已经实施了各种方法来增强食品的功能和生物活性。缀合或接枝方法已被广泛引入。通过各种方法将 PPN 与蛋白质进行缀合，以合成蛋白质-多酚缀合物。这些潜在的接枝方法包括碱性相关、自由基介导、酶催化和化学偶联方法。反应条件、蛋白质类型和 PPN 等几个因素也会影响缀合效率。各种技术，例如质谱、荧光光谱、紫外光谱、傅里叶变换红外光谱、圆二色性和十二烷基硫酸钠聚丙烯酰胺凝胶电泳，已被用于阐明蛋白质的缀合和结构变化以及所得缀合物的一些性质。已经证明制备的蛋白质-多酚缀合物可以增强初始蛋白质的生物活性和功能特性。此外，缀合物已被用于乳液或作为纳米颗粒用于营养输送。使用蛋白质-多酚缀合物开发了用于食品包装的可食用薄膜和用于控制药物释放的水凝胶。本章重点介绍蛋白质-多酚缀合物的方法学和特性及其在各种食品系统和营养领域的应用。
