结构化修饰对蛋清乳化特性调控研究进展OA
Research progress in regulating the egg white emulsification properties by structured modification
鸡蛋的蛋清部分因蛋白含量高和食品功能特性优异,在食品加工领域被广泛应用.蛋清蛋白的两亲性结构和表面活性使其有效吸附于油水界面,降低界面张力并形成稳定的界面膜,从而在乳液体系中表现出良好的界面调控能力.文章系统介绍了蛋清蛋白多尺度乳液体系(纳米乳液、皮克林乳液和高内相皮克林乳液)的特征及其形成机制,总结了化学性修饰和物理性修饰对蛋清蛋白乳化性能的影响机制及其在调控蛋清蛋白乳化特性方面的研究进展.
Egg white,valued for its high protein content and superior food functional properties,is widely utilized in food processing.The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces,reducing interfacial tension and forming stable interfacial films.Therefore,egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems.This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins(nano-emulsions,Pickering emulsions,and high internal phase Pickering emulsions).Additionally,a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification performance,as well as their role in modifying egg white emulsification properties.
杨芳涵;艾民珉;王梓源;郭善广;肖南
华南农业大学食品学院,广东 广州 510642华南农业大学食品学院,广东 广州 510642华南农业大学食品学院,广东 广州 510642华南农业大学食品学院,广东 广州 510642华南农业大学食品学院,广东 广州 510642
鸡蛋蛋清蛋白乳化性结构化修饰多尺度特征
eggegg white proteinemulsification propertystructured modificationmulti-scale feature
《食品与机械》 2026 (2)
206-215,10
广东省基础与应用基础研究基金省市联合基金(编号:2023A1515110947)
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