Protein-polyphenol particles for delivering structural and health functionality (Reprinted from Food Hydrocolloids, vol 72, pg 163-173, 2017)

被引：15

作者：

Foegeding, E. Allen ^{[1
]}

Plundrich, Nathalie ^{[1
,2
]}

Schneider, Margaret ^{[1
]}

Campbell, Caroline ^{[1
]}

Lila, Mary Ann ^{[1
,2
]}

机构：

[1] North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Box 7624, Raleigh, NC 27695 USA

[2] North Carolina State Univ, Plants Human Hlth Inst, North Carolina Res Campus, Kannapolis, NC USA

来源：

FOOD HYDROCOLLOIDS | 2018年 / 78卷

关键词：

Protein; Polyphenols; Colloidal aggregates; Health; and Structural Functionality; ALLERGY HERBAL FORMULA-2; GREEN TEA POLYPHENOLS; DIETARY POLYPHENOLS; IN-VIVO; BETA-LACTOGLOBULIN; ALPHA-AMYLASE; ENERGY-INTAKE; WEIGHT-LOSS; STABILITY; ACID;

D O I：

10.1016/j.foodhyd.2018.02.047

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract. (C) 2018 Elsevier Ltd. All rights reserved.

引用

页码：15 / 25

页数：11