Schefer Simone, Oest Marie, Rohn Sascha
Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Foods. 2021 Nov 13;10(11):2798. doi: 10.3390/foods10112798.
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
在食品科学中，了解蛋白质、碳水化合物和酚类化合物之间的相互作用变得越来越重要，因为这些相互作用可能会显著影响食品的功能。到目前为止，研究主要分别集中在蛋白质 - 酚类或碳水化合物 - 酚类相互作用上，但这些成分也可能形成其他组合。在植物性食品中，这三种成分都非常丰富；酚酸是最重要的酚类化合物亚类。然而，它们之间的相互作用和影响尚未完全了解。特别是在谷物制品中，如面包，作为人类营养中的一种营养基础食品，上述化合物之间的相互作用是可能的，并且对它们的表征似乎是一个有价值的目标，因为每种成分的功能都可能受到影响。本综述介绍了此类相互作用的基础知识，特别强调了阿魏酸，它是自然界中最丰富的酚酸，并试图说明三元相互作用对面团和面包特性的可能性。与这种相互作用相关的一种现象是所谓的干烤，这在黑麦面包中经常观察到。
