酚酸与蛋白质和碳水化合物相互作用及对面包面团的影响研究进展

摘要/Abstract

摘要： 近年来，研究人员常利用食品各组分之间的相互作用来调节其感官性状和功能特性。酚酸、蛋白质和碳水化合物三者在面食制品中广泛存在，并发挥着重要作用。目前为止，研究主要集中在酚酸-蛋白质和酚酸-碳水化合物的相互作用，以及二者相互作用在食品加工、机体保健等方面的应用。酚酸、蛋白质、碳水化合物所构成的三元体系中伴随着复杂的相互作用，这些相互作用能够赋予面食制品不同的感官性状和功能特性。本文主要介绍了酚酸、蛋白质和碳水化合物三者间的相互作用及其影响面包面团感官特性和功能特性等的研究进展，希望能够为酚酸、蛋白质和碳水化合物组成的三元体系在面食制品中的应用提供理论指导。

Abstract: In recent years,researchers often modulate the sensory and functional properties of food through the interaction of various food components.Phenolic acids, proteins and carbohydrates are widely existing in flour products and play an important role. Until now, research has primarily concentrated on exploring the interactions between protein-phenolic acid and carbohydrate-phenolic acid, along with their applications in fields such as food processing and physiological well-being. Within the ternary system comprised of phenolic acids, proteins, and carbohydrates, intricate mutual interactions are observed. These interactions can often give different sensory and functional properties to flour products.In this paper, the interaction of phenolic acid, protein and carbohydrate and its influence on sensory and functional properties of bread dough were reviewed.It is hoped that this review can provide theoretical guidance for the application of the ternary system composed of phenolic acid, protein and carbohydrate in flour products.

中图分类号:

TS231

辛嘉英刘思淼葛怿泽宋增武锁博海夏春谷. 酚酸与蛋白质和碳水化合物相互作用及对面包面团的影响研究进展[J]. 食品科学.

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