食品工业科技2024，Vol.45Issue(1)：378-386,9.DOI:10.13386/j.issn1002-0306.2023030201
果胶与多酚相互作用机制及其对食品加工特性影响的研究进展
Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics
摘要
Abstract
The pectin and polyphenols that co-exist in plant-based food systems form complexes in natural conditions and interact quickly and spontaneously during food processing due to external forces,such as heating,high pressure,and drying.The interaction can affect the physicochemical properties and functional properties of foods.This review summarizes the mechanisms,multiple internal and external influencing factors,and main research methods involved in pectin and polyphenol interaction,while their adsorption behavior is described and quantitatively characterized using the isothermal adsorption model commonly used by Langmuir and Freundlich.In addition,the impact of pectin and polyphenol interaction on food processing characteristics and polyphenol bioavailability is also discussed,and the future research prospects and development trends in this field are analyzed.关键词
果胶/多酚/相互作用/等温吸附模型/生物可利用性Key words
pectin/polyphenol/interactions/isothermal adsorption models/bioavailability分类
轻工纺织引用本文复制引用
张璇,赵文,高哲,李美娇,吴梦颖,周茜..果胶与多酚相互作用机制及其对食品加工特性影响的研究进展[J].食品工业科技,2024,45(1):378-386,9.基金项目
河北省重点研发计划项目(20327120D). （20327120D）
