Lv Chenyan, Xu Chen, Gan Jing, Jiang Zhenghui, Wang Yumeng, Cao Xueli
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100037, China.
College of Life Sciences, Yantai University, Yantai 264005, China.
Foods. 2021 Aug 25;10(9):1988. doi: 10.3390/foods10091988.
Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.
由于必需氨基酸的组成，动物蛋白是人类优质的蛋白质来源。食物的质量很大程度上取决于其内部蛋白质的特性，特别是凝胶化、运输和抗菌特性。有趣的是，各种分子与蛋白质共存于食品中，它们之间的相互作用会显著影响食品质量。在食品加工中，这些相互作用已被用于通过影响蛋白质的凝胶化、抗氧化和抗菌特性来改善动物性食品的质地、颜色、味道和保质期。同时，蛋白质的结合特性有助于食品的营养特性。在这篇综述中，总结了肉类、奶类、蛋类和渔业产品中的蛋白质，并且在食品加工过程中应用了多糖、多酚和其他功能分子来改善食品的营养和感官质量。基于晶体结构的功能分子与蛋白质之间的特定相互作用将被重点强调，以期未来改善食品质量。
