State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Res Int. 2024 Sep;191:114703. doi: 10.1016/j.foodres.2024.114703. Epub 2024 Jun 28.
Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.
脂肪在食物的外观、风味、质地和口感方面起着至关重要的作用。然而，过量的脂肪摄入会对肥胖、高胆固醇血症和心血管疾病等慢性疾病构成重大风险。因此，开发绿色、健康、稳定的基于蛋白质的乳液凝胶作为传统脂肪的替代品，是设计低脂食品的一种新方法。本文综述了不同来源蛋白质的乳化行为，以全面了解它们在开发具有脂肪类似特性的乳液凝胶方面的潜力。本文进一步研究了蛋白质与各种物质结合的乳化潜力。然后，讨论了具有脂肪类似特性的蛋白质稳定乳液凝胶的形成机制，主要涉及单一蛋白质、蛋白质-多糖以及蛋白质-多酚。此外，还讨论了蛋白质乳液凝胶作为脂肪类似物在食品工业中的潜在应用。通过将天然蛋白质与多糖、多酚或生物聚合物等其他成分结合，可以提高乳液凝胶的稳定性，并改善其脂肪类似的质地特性。除了在保护油氧化、限制氢化油摄入和传递生物活性物质方面的优势外，基于蛋白质的乳液凝胶在食品 3D 打印和植物基肉类专用脂肪的开发方面也具有潜力。
