生物学效应影响的研究进展.PDF

※专题论述 Journal of Dairy Science and Technology 2018, Vol.41 No.6 42 茶多酚与牛乳蛋白相互作用对乳制品功能特性和 生物学效应影响的研究进展 焦瑶瑶，张卫兵，杨 敏，朱妍丽，张 炎，马瑞娟，文鹏程* （甘肃农业大学食品科学与工程学院，甘肃兰州 730070 ） 摘  要：茶多酚是茶叶的次级代谢产物，因具有抗氧化性、抗癌和预防心血管疾病等作用而被广泛应用于食品和医 药行业。茶多酚与牛乳蛋白的相互作用会使牛乳蛋白结构发生变化，进而影响乳制品的功能特性和生物利用度。牛 乳蛋白具有特殊的结构，因此其与酚类物质的结合一直受到广泛关注。本文综述了茶多酚与牛乳蛋白的相互作用机 理、影响因素、产物特性、机理分析方法的研究进展以及这种相互作用对乳制品功能特性和生物利用度的影响，为 后续利用茶多酚和牛乳蛋白联合开发新型产品提供参考。 关键词：茶多酚；牛乳蛋白；机理；功能特性；生物学效应 Advances in Research on Effects of Interaction between Tea Polyphenols and Milk Proteins on Functional Properties and Bioavailability of Dairy Products * JIAO Yaoyao, ZHANG Weibing, YANG Min, ZHU Yanli, ZHANG Yan, MA Ruijuan, WEN Pengcheng (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract: Tea polyphenols, secondary metabolites found in green tea, are widely used in the food and medicinal industries because of their antioxidant and anti-cancer activity and preventive effect against cardiovascular diseases. The interaction of tea polyphenols with milk proteins can alter the structure of milk proteins and further affect the functional properties and bioavailability of dairy products. There have been widespread concerns about the binding of phenolic compounds to milk proteins due to the special structures of milk proteins. This review describes the mechanism of polyphenol-milk protein interaction, the factors influencing this interaction, the characteristics of reaction products, the methods used to analyze the mechanism, and the effects of this int