文章摘要
朱力杰;许杨杨;徐清莹;尹鹏;刘贺;.皂苷-蛋白质相互作用的研究进展[J].中国食品学报,2020,20(4):300-310
皂苷-蛋白质相互作用的研究进展
Advances in Research on Saponin-Protein Interaction
  
DOI:
中文关键词: 皂苷  蛋白质  相互作用
英文关键词: saponin  protein  interaction
基金项目:国家自然科学基金青年科学基金项目(31601510)
作者单位
朱力杰;许杨杨;徐清莹;尹鹏;刘贺; 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
 
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中文摘要:
      皂苷以其独特的化学结构表现出抗肿瘤、抗炎、免疫调节、抗病毒、保肝等多种生理功效,已在食品、药品等领域得到广泛应用,而蛋白质是各类食品体系的重要组成部分。皂苷与蛋白质的相互作用会改变蛋白质的结构和功能,进而对食品的品质产生影响,近年来引起国内外学界的广泛关注。通过概述二者相互作用机制、影响因素及分析方法,相互作用对蛋白质结构和功能特性的影响,以期为明确皂苷和蛋白质相互作用对复杂食品体系的影响提供理论依据。
英文摘要:
      Due to the unique chemical structure, saponins have shown many physiological effects such as anti-tumor, anti-inflammatory, immune regulation, antiviral, liver protection, et al., and have been widely used in the field of food and medicine. Meanwhile, as everyone knows that protein is an important part of various food systems. The interaction between saponin and protein can change the structure and function of protein, and then affects the quality of food, which has aroused widespread concern in academic circles. In this paper, the mechanism, influencing factors, and analysis methods of the interaction, as while as the effects of the interaction on protein structure and functional properties are reviewed in order to provide a theoretical basis for the influence of saponin and protein interaction in complex food systems.
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