茶和咖啡中都含有丰富的多酚,多酚是一种重要天然的抗氧化剂,它以氢键、疏水交互作用、π键、离子键和共价键等方式与蛋白质相互作用,从而改善蛋白质的功能特性。近年来,关于蛋白或乳状液与植物多酚相互作用成为了研究热点,将这一体系运用到食品工业中则应成为下一步研究重点。

Polyphenolsare important natural antioxidants and rich in tea and coffee. They can form complexes with proteins through hydrophobic interaction,hydrogen bonds,π bonds ionic bonds,glycosidic bonds or covalent bonds. Therefore,it can improve the functional characteristics of the proteins. The research progress of the interaction between protein or emulsion and polyphenols from tea or coffee has been a hot topic,but the appication should be followed in the research for the food industry.