关键词: 多酚, 蛋白质, 共价作用, 营养, 食品

Abstract:

Recently, the interactions between polyphenols and proteins have attracted increasing scientific interest. Based
on the mode of their interactions, the interactions between polyphenols and proteins can be divided into two categories
known as the non-covalent interaction and the covalent interaction. While extensive studies have been conducted on the
non-covalent interactions, little research is available on the covalent interactions. Based on an extensive literature review,
this paper overviews the mechanism of covalent interactions between polyphenols and proteins, factors affecting their
interactions, and the effects of these interactions on the food system. It has been shown that the covalent interactions of
polyphenol and protein are partially responsible for the sensory properties, functional and nutritional properties and safety of
the food system. Finally, future research directions in this area are also discussed.

Key words: polyphenols, proteins, covalent interactions, nutrition, food