闫露露，邢明霞，艾连中，谢 凡^*

（上海理工大学健康科学与工程学院，上海食品微生物工程技术研究中心，上海 200093）

摘要：巴西莓富含多酚，常开发成饮料，但加工过程中的灭菌、灭酶处理会破坏其营养价值。本研究制备巴西莓多酚，分析牛奶乳清蛋白、酪蛋白对其热处理后抗氧化活性影响并解析其互作机制。结果表明，牛奶乳清蛋白、酪蛋白可较好地保护热处理对巴西莓多酚抗氧化活性的破坏；且巴西莓多酚可通过静电相互作用、氢键、疏水作用力与乳清蛋白、酪蛋白发生相互作用改变蛋白结构并与蛋白质紧密结合，从而避免热对其结构的破坏。该结果为巴西莓饮品的开发提供了理论基础。

关键词：巴西莓多酚；牛奶蛋白；相互作用；分子对接

中图分类号：TS255.1      文献标识码：A      文章编号：1674-506X（2023）02-0035-0008

Study on Protective Effects of Milk Whey Protein and Casein on Açaí Berry Polyphenols and Their Interaction Mechanism

YAN Lulu，XING Mingxia，AI Lianzhong，XIE Fan^*

（Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract: Açaí berries are rich in polyphenols and are usually used as beverages, but its nutritional value is destroyed by sterilization and enzyme deactivation during processing. In this study, Açaí polyphenols were prepared, and the effects of milk whey protein and casein on the antioxidant activity of Açaí polyphenols after heat treatment were analyzed. The results showed that milk whey protein and casein could better protect the destruction of antioxidant activity of Açaí polyphenols by heat treatment. In addition, Açaí berry polyphenols can interact with whey protein and casein through electrostatic interaction, hydrogen bond, and hydrophobic interaction. They changed protein structure and bound closely with protein, so as to avoid the destruction of structure by heat. The results provided a theoretical basis for the development of Açaí berry drink.

Keywords：Açaí berry polyphenols; milk protein; interaction; molecular mimicry

doi：10.3969/j.issn.1674-506X.2023.02-005

收稿日期：2023-01-04

基金项目：国家自然科学基金（32201978）

作者简介：闫露露（2004-），男，本科生。研究方向：食品加工。

*通信作者：谢凡（1990-），男，博士，讲师。研究方向：食品碳水化合物。

引用格式：闫露露,邢明霞,艾连中,等.牛奶乳清蛋白、酪蛋白对巴西莓多酚的保护作用及其互作机制研究[J].食品与发酵科技,2023,59(2):35-42.