Liu Yuqing, Wu Qingzhi, Zhang Jian, Yan Wenbo, Mao Xiaoying
School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China.
School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi, Xinjiang 832003, China.
Int J Biol Macromol. 2024 Mar;261(Pt 1):129795. doi: 10.1016/j.ijbiomac.2024.129795. Epub 2024 Jan 28.
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.
食品乳液的稳定性是其其他性质的基础。在生产和加工过程中，乳液由于热力学不稳定性往往会变得不稳定，通常需要添加乳化剂和蛋白质来稳定乳液。研究乳化剂和蛋白质的内在机制及其对食品乳液的联合稳定作用变得至关重要。本文总结了近年来关于乳化剂和蛋白质稳定食品乳液内在机制的研究。乳液的失稳和稳定与添加的表面活性剂有关。乳化剂的性质、类型和浓度决定了乳液的稳定性，乳化剂可根据其性质和来源分为不同类型（如离子型或非离子型、固体或液体）。蛋白质的物理化学性质（如空间构象、疏水性）和蛋白质组成也能决定乳液的稳定性，由乳化剂和蛋白质共同稳定的乳液不仅取决于这些因素，还与两者之间的相互结合和竞争有很大关系。乳液的不稳定性和稳定性与界面相互作用力、界面的流变性质以及添加的表面活性剂等因素有关。
