@article{CHEN2022, 
author = {Xiaoling CHEN and Weiliang GUAN and Peiying SHI and Ping’an ZHENG and Dongyuan HOU and Zhidong SUN and Jinjie ZHANG and Luyun CAI},
title = {Review on Recent Progress in the Mechanism and Application of Interaction between Prolamins and Polyphenols},
year = {2022},
journal = {Food Science},
volume = {43},
number = {17},
pages = {353-361},
keywords = {prolamins, polyphenols, interaction mechanism, functional properties, application value},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210506-037},
doi = {10.7506/spkx1002-6630-20210506-037},
abstract = {Prolamins and polyphenols are two important components that usually coexist in foods. Both components play important roles in the sensory and functional properties and quality of food products. The interaction of prolamins and polyphenols is ubiquitous in the food system, which can influence their structures, functional properties and bioavailability. Firstly, this review describes the formation mechanism of protein-polyphenol complexes and the factors affecting the interactions between them including non-covalent and covalent interactions, which are closely related to the chemical structures of the two compounds and the external environmental conditions. Secondly, the effect of the interactions between prolamins and polyphenols on the functional properties of their complex including emulsifying properties, antioxidant activity, and thermal stability is discussed. Finally, the recent applications of prolamin-polyphenol complex in emulsions, films and delivery systems are reviewed, aiming at providing a theoretical basis for the high-value utilization of prolamins and polyphenols, the development of products based on them, and their applications in food and related fields.}
}