Department of Biomass and Leather Engineering, Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
Department of Pharmaceutics and Bioengineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
Food Res Int. 2022 Jul;157:111380. doi: 10.1016/j.foodres.2022.111380. Epub 2022 May 14.
With the increasing global demand for clean-label and sustainable emulsifiers that are suitable for use in agrochemicals, personal care and food industry, protein-based particles are becoming promising emulsion stabilizer in food industry owing to their considerable surface activity, biodegradability and excellent nutritional value. Accumulating evidence implies that, relative to classical rigid inorganic particles, protein colloidal particles perform more as soft particles to stabilize emulsions. A brief historical introduction to Pickering emulsions provides a conceptual framework firstly. Then, the conformational properties and methods of fabrication and modification of protein-based particles are introduced in more detail. In addition, the particle shape, interfacial arrangement and interaction are also discussed. Finally, novel application of these materials and future perspectives concerning the interfacial conformation, rheology and industrial production of protein-based Pickering particles are considered. In summary, thermal and solvent-induced aggregation are found to be the principal fabrication methods of protein-based Pickering particles. Through the complexation or covalent interaction with polysaccharides, proteins and phenolics, protein particles exhibit improved solubility, emulsification effectiveness and bioactive functionalities. According to different shapes, protein-based Pickering particles can be categorized into elongated and linear particles, spherical particles, plate-shaped particles, and fractal aggregates, which have different interfacial adsorption energy. Overall, the embedding arrangement, interfacial rheology and large-scale production of protein particles are challenges as well as opportunities that coexist in further studies.
随着全球对适用于农业化学制品、个人护理和食品工业的清洁标签和可持续乳化剂的需求不断增加，基于蛋白质的颗粒由于其相当高的表面活性、生物降解性和优异的营养价值，正在成为食品工业中很有前途的乳化稳定剂。越来越多的证据表明，与传统的刚性无机颗粒相比，蛋白质胶体颗粒在稳定乳液方面更像是软颗粒。本文首先简要介绍了 Pickering 乳液的历史发展，提供了一个概念框架。然后，详细介绍了基于蛋白质的颗粒的构象特性、制备和修饰方法。此外，还讨论了颗粒形状、界面排列和相互作用。最后，考虑了这些材料的新应用以及关于蛋白质基 Pickering 颗粒的界面构象、流变学和工业生产的未来展望。总之，热和溶剂诱导聚集被发现是制备蛋白质基 Pickering 颗粒的主要方法。通过与多糖、蛋白质和酚类的络合或共价相互作用，蛋白质颗粒表现出改善的溶解性、乳化效力和生物活性功能。根据不同的形状，基于蛋白质的 Pickering 颗粒可分为细长和线性颗粒、球形颗粒、板状颗粒和分形聚集体，它们具有不同的界面吸附能。总体而言，蛋白质颗粒的嵌入排列、界面流变学和大规模生产是进一步研究中既存在挑战又存在机遇的问题。
