果胶与多酚相互作用机制及其对食品加工特性影响的研究进展
Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics
张璇 1赵文 2高哲 1李美娇 1吴梦颖 1周茜1
作者信息
- 1. 河北农业大学食品科技学院,河北保定 071000
- 2. 河北农业大学食品科技学院,河北保定 071000;河北省农产品加工工程技术研究中心,河北保定 071000
- 折叠
摘要
果胶和多酚共存于植物性食品体系中.除天然存在的果胶-多酚复合物外,在受到加热、高压、干燥等外力作用的食品加工过程中,两者会快速且自发地进行相互作用.果胶与多酚之间的相互作用会影响食品的理化性质和功能特性.本文总结了果胶与多酚相互作用的机制、内部和外部多重影响因素、主要的研究方法并结合Langmuir和Freundlich常见的等温吸附模型对果胶与多酚之间的吸附行为进行描述和定量表征.此外还探讨了两者相互作用对食品加工特性及多酚生物可利用性的影响,分析了该领域的研究方向和发展趋势.
Abstract
The pectin and polyphenols that co-exist in plant-based food systems form complexes in natural conditions and interact quickly and spontaneously during food processing due to external forces,such as heating,high pressure,and drying.The interaction can affect the physicochemical properties and functional properties of foods.This review summarizes the mechanisms,multiple internal and external influencing factors,and main research methods involved in pectin and polyphenol interaction,while their adsorption behavior is described and quantitatively characterized using the isothermal adsorption model commonly used by Langmuir and Freundlich.In addition,the impact of pectin and polyphenol interaction on food processing characteristics and polyphenol bioavailability is also discussed,and the future research prospects and development trends in this field are analyzed.
关键词
果胶/多酚/相互作用/等温吸附模型/生物可利用性Key words
pectin/polyphenol/interactions/isothermal adsorption models/bioavailability引用本文复制引用
基金项目
河北省重点研发计划项目(20327120D)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据