食品科学2024，Vol.45Issue(9)：272-282,11.DOI:10.7506/spkx1002-6630-20230517-168
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
Research Progress on the Interactions of Phenolic Acid with Protein and Carbohydrate and Their Effect on Bread Dough
摘要
Abstract
In recent years,researchers have often modulated the sensory and functional properties of foods through the interaction among various food components.Phenolic acids,proteins and carbohydrates widely exist and play important roles in flour products.Until now,existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate,along with their applications in several fields such as food processing and healthcare.The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products.In this article,we review the research progress on the interactions among phenolic acid,protein and carbohydrate and their influence on the sensory and functional properties of bread dough,hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids,proteins and carbohydrates in flour products.关键词
酚酸/蛋白质/碳水化合物/相互作用/三元体系Key words
phenolic acid/protein/carbohydrate/interaction/ternary system分类
轻工纺织引用本文复制引用
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,2024,45(9):272-282,11.基金项目
国家自然科学基金面上项目(21573055) （21573055）
中央支持地方高校改革发展资金人才培养支持计划项目(304017) （304017）
黑龙江省自然科学基金项目(LH2020C063) （LH2020C063）
