关键词: 多酚, 多糖, 相互作用, 作用机制

Abstract: As increasing research efforts have been made on the nutritional and functional properties of polyphenols and polysaccharides, the interaction between polyphenols and polysaccharides and the underlying mechanism have aroused extensive interest in the food field. This article is aimed to review the non-covalent and covalent interactions between polyphenols and polysaccharides and the underlying mechanisms, the factors affecting these interactions, and their effects on the physicochemical and functional properties of polyphenols. Meanwhile, the prospects for future applications of the interactions in food processing are discussed.

Key words: polyphenols, polysaccharides, interaction, interaction mechanism