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Recent advances in phenolic–protein conjugates: synthesis, characterization, biological activities and potential applications

机译:酚-蛋白结合物的最新进展:合成,表征,生物学活性和潜在应用

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Proteins and phenolic compounds are two types of food ingredients with distinct functionalities. In the past decade, many attempts have been made to conjugate phenolic compounds with proteins through covalent linkages. Four types of conjugation reactions including alkaline, free radical mediated grafting, enzyme catalyzed grafting and chemical coupling methods are frequently used to synthesize phenolic–protein conjugates. The synthesized phenolic–protein conjugates can be well characterized by several different instrumental methods, such as UV spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, circular dichroism, mass spectroscopy, sodium dodecyl sulfate polyacrylamide gel electrophoresis and differential scanning calorimetry. Importantly, phenolic–protein conjugates exhibit improved biological properties ( e.g. antioxidant, anticancer and antimicrobial activities) as compared with native proteins. Moreover, the applications of native proteins can be greatly widened by conjugation with phenolic compounds. Phenolic–protein conjugates have been developed as antioxidant emulsions for nutraceutical delivery, edible films for food packaging, stabilizers for metal nanoparticles, and hydrogels and nanoparticles for controlled drug release. In this review, recent advances in the synthesis, characterization, biological properties and potential applications of phenolic–protein conjugates were summarized.
机译:蛋白质和酚类化合物是两种具有不同功能的食品成分。在过去的十年中,已经进行了许多尝试通过共价键使酚类化合物与蛋白质缀合。四种类型的偶联反应,包括碱性,自由基介导的接枝,酶催化的接枝和化学偶联方法,经常用于合成酚-蛋白偶联物。可以通过几种不同的仪器方法很好地表征合成的酚-蛋白结合物,例如紫外光谱,傅立叶变换红外光谱,荧光光谱,圆二色性,质谱,十二烷基硫酸钠聚丙烯酰胺凝胶电泳和差示扫描量热法。重要的是,与天然蛋白质相比,酚-蛋白质结合物具有更好的生物学特性(例如抗氧化剂,抗癌和抗菌活性)。此外,通过与酚类化合物结合,天然蛋白的应用可以大大扩展。酚-蛋白质共轭物已被开发为抗氧化剂,用于营养保健品的乳剂,用于食品包装的可食用膜,用于金属纳米颗粒的稳定剂以及用于控制药物释放的水凝胶和纳米颗粒。在这篇综述中,总结了酚-蛋白质缀合物的合成,表征,生物学特性和潜在应用的最新进展。

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