Advances in Analytical Techniques of Polyphenol-Protein Interaction

被引：0
|
作者：
Wang K. [1 ,2 ]
Liao X. [1 ]
Xu Z. [2 ]
机构：
[1] College of Food Science & Nutritional Engineering, China Agricultural University, Beijing
[2] Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 14期
关键词：
analytical techniques; interaction; polyphenols; protein;
D O I：
10.13386/j.issn1002-0306.2020070099
中图分类号：
学科分类号：
摘要：
The interaction between food compounds is one of the core issues in the field of food science. In this work, various analytical techniques of polyphenol-protein interaction classified by direct and indirect way are reviewed, including UV-Vis absorption spectrometry, Fourier transform infrared spectroscopy, Raman spectroscopy, atomic force microscopy, isothermal titration calorimetry, molecular docking, molecular dynamic simulation and so on. Features and examples of these analytical techniques are summarized to provide technical support for the research of polyphenol-protein interaction, as well as the other food compounds interaction. Finally, this work puts forward the strategy and future work for the study of the polyphenol-protein interaction, and discusses the practical significance of such interaction studies in food processing . © 2021 Authors. All rights reserved.
引用
收藏
页码：371 / 379
页数：8
相关论文
共 84 条
  • [1] 1, pp. 122-124, (2020)
  • [2] 38, 11, pp. 363-368, (2017)
  • [3] Czubinski J, Dwiecki K., A review of methods used for investigation of protein–phenolic compound interactions[J], International Journal of Food Science & Technology, 52, 3, (2017)
  • [4] (2012)
  • [5] Bissantz C, Kuhn B, Stahl M., A medicinal chemist's guide to molecular interactions[J], Journal of Medicinal Chemistry, 53, 14, pp. 5061-5084, (2010)
  • [6] Kaspchak E, Marea L I, Mafra M R., Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility[J], Food Chemistry, 252, 30, (2018)
  • [7] Abdulatif A-S N, Masood K J, Ajamaluddin M, Et al., Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic and molecular docking and MD simulation studies[J], Journal of Molecular Liquids, 269, pp. 511-520, (2018)
  • [8] Guo N H, Wang C L, Sh Chao, Et al., Integrated study of the mechanism of tyrosinase inhibition by baicalein using kinetic, multispectroscopic and computational simulation analyses[J], International Journal of Biological Macromolecules, 118, pp. 57-68, (2018)
  • [9] Sui X N, Sun H B, Qi B K, Et al., Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions[J], Food Chemistry, 245, 15, pp. 871-878, (2018)
  • [10] Prodpran T, Benjakul S, Phatcharat S., Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein[J], International Journal of Biological Macromolecules, 51, 5, pp. 774-782, (2012)
123456789