期刊
FOOD REVIEWS INTERNATIONAL
卷 29, 期 3, 页码 217-230出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2012.751545
关键词
Functional foods; Hydroxycinnamic acids; Protein digestibility; Protein hydrolysates; Protein-polyphenol interactions
Antioxidant properties and health benefits of hydroxycinnamic acids cause food technologists to apply them as additives to new functional foods. Meanwhile, many of these products contain significant amounts of proteins in the native form or added isolates and hydrolysates. In this type of food, interactions between hydroxycinnamic acids and proteins will inevitably occur. The effect of such interactions in designed food could be more important than in the processed natural raw food materials and can significantly decrease the bioavailability of hydroxycinnamic acids and proteins as well as antioxidant activity of the product. This review describes chemical mechanism of protein-hydroxycinnamic acid interactions and the effect of formed adducts on technological and nutritional properties of food.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据