Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Food Chem. 2024 Dec 1;460(Pt 2):140571. doi: 10.1016/j.foodchem.2024.140571. Epub 2024 Jul 23.
Soy protein is a promising nutritional source with improved functionality and bioactivities due to conjugation with polyphenols (PP)-the conjugates between soy protein and PP held by covalent and noncovalent bonds. Different approaches, including thermodynamics, spectroscopy, and molecular docking simulations, can demonstrate the outcomes and mechanism of these conjugates. The soy protein, PP structure, matrix properties (temperature, pH), and interaction mechanism alter the ζ-potential, secondary structure, thermal stability, and surface hydrophobicity of proteins and also improve the techno-functional properties such as gelling ability, solubility, emulsifying, and foaming properties. Soy protein-PP conjugates also reveal enhanced in vitro digestibility, anti-allergic, antioxidant, anticancer, anti-inflammatory, and antimicrobial activities. Thus, these conjugates may be employed as edible film additives, antioxidant emulsifiers, hydrogels, and nanoparticles in the food industry. Future research is needed to specify the structure-function associations of soy protein-PP conjugates that may affect their functionality and application in the food industry.
大豆蛋白是一种很有前途的营养来源，由于与多酚（PP）的结合，其功能和生物活性得到了改善——大豆蛋白和 PP 之间通过共价和非共价键结合形成的共轭物。不同的方法，包括热力学、光谱学和分子对接模拟，可以证明这些共轭物的结果和机制。大豆蛋白、PP 结构、基质特性（温度、pH 值）和相互作用机制改变了蛋白质的 ζ 电位、二级结构、热稳定性和表面疏水性，并提高了胶凝能力、溶解度、乳化和泡沫性能等技术功能特性。大豆蛋白-PP 共轭物也显示出增强的体外消化率、抗过敏性、抗氧化性、抗癌性、抗炎性和抗菌性。因此，这些共轭物可以用作食品工业中的可食用薄膜添加剂、抗氧化乳化剂、水凝胶和纳米粒子。未来的研究需要明确大豆蛋白-PP 共轭物的结构-功能关系，这可能会影响它们在食品工业中的功能和应用。
