文献类型： 外文期刊

作者： Yan, Chao ¹ ; Zhu, Xuchun ¹ ; Chen, Bingyu ¹ ; Guan, Huiwen ¹ ; Gu, Kefei ² ; Liu, Hongzhi ¹ ;

作者机构： 1.Beijing Technol & Business Univ, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth, Beijing 100080, Peoples R China

2.Shanghai Acad Agr Sci, Inst Agrifood Stand & Testing Technol, Shanghai 201403, Peoples R China

关键词： Protein/peptide; Polyphenol; Interaction; Bioactivity; Functional properties

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2025 年 163 卷

页码：

收录情况： SCI

摘要： Background: Proteins/peptides and polyphenols are vital nutrient components widely present in dietary matrices, and the interaction of the fractions has a crucial impact on the nutritional health, structural stability, and organoleptic texture of food products, thus attracting much attention in the food science field. Scope and approach: This article provides a comprehensive review of the molecular mechanisms underlying protein/peptide-polyphenol interactions, emphasizing both non-covalent and covalent binding modes, structural modifications, and characterization methods. We also discuss the structure-activity relationships and key influencing factors of these complexes or conjugates. Functional synergies and quality enhancements resulting from these interactions are critically analyzed, along with their applications in the development of functional foods, clean label additives, biodegradable packaging, and nutrient delivery systems. Key finding and conclusions: Protein/peptide-polyphenol interactions are essential for improving food processing characteristics and enhancing the bioavailability of components. By combining basic research with food applications, protein-polyphenol interactions are promising to transform future food technologies, suggesting viable solutions to address nutritional health and sustainability needs.