National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.
Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70004. doi: 10.1111/1541-4337.70004.
As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil-water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in-depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.
作为一种具有良好营养和功能特性及健康益处的基本食品成分，鸡蛋广泛应用于食品配方中。特别是，鸡蛋蛋白质具有良好的乳化性能，可普遍用于各种食品，如蛋黄酱和烘焙食品。鸡蛋蛋白颗粒可用作 Pickering 乳液的稳定剂，因为它们可以有效地吸附在油水界面，降低界面张力，并形成稳定的物理屏障。由于其乳化性能、生物相容性、可控释放能力和保护生物活性物质的能力，鸡蛋蛋白已成为封装和输送功能性物质的理想载体。这篇综述的重点是总结使用鸡蛋蛋白作为乳化剂的最新进展。讨论了影响因素（温度、pH 值和离子强度）和各种改性方法（物理、化学和生物改性）对鸡蛋蛋白乳化性能的影响。此外，还介绍了鸡蛋蛋白作为乳化剂在食品中的应用。通过深入研究鸡蛋蛋白的乳化性能，可以优化其在食品、生物医学和其他领域的应用。
