Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8.
Food Chem. 2013 Nov 15;141(2):975-84. doi: 10.1016/j.foodchem.2013.04.038. Epub 2013 Apr 22.
Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery. The systematic study of the proteins at the interface and the factors that affect their stability (i.e., conformation, pH, solvent conditions, and thermal treatment) has allowed for a broader use of these emulsions tailored for various applications. In this review, the factors affecting the stability of emulsions using food proteins will be discussed. The use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.
蛋白质因其两亲性质而备受关注，这种性质使其能够降低油水界面的界面张力。蛋白质在油水界面的存在使得科学家能够利用它们形成乳液（O/W 或 W/O），这些乳液可用于食品配方、药物和营养物质的输送。对界面上的蛋白质以及影响其稳定性的因素（即构象、pH 值、溶剂条件和热处理）进行系统研究，使得这些乳液能够更广泛地用于各种应用。在本综述中，将讨论影响使用食品蛋白质的乳液稳定性的因素。还将探讨多糖与蛋白质的复合在增强乳液稳定性方面的应用。
