花生蛋白稳定乳液研究进展及应用现状

Research Progress and Application Status of Peanut Protein-Based Emulsions

花生是我国第一大油料作物,制油后的花生饼粕中蛋白含量可达45%~55%。花生蛋白具有较高的消化性,有效利用率高达98%,是极具营养价值的天然蛋白质资源。花生蛋白主要由花生球蛋白和伴球蛋白组成,在乳液制备过程中可以在油-水界面上形成黏弹性膜抵抗机械压力,并提供静电及位阻稳定,有着构建植物蛋白稳定乳液的良好潜力。为进一步提高花生蛋白基乳液稳定性,常采取将花生蛋白与多糖等天然大分子复合使用,或通过超声、高压均质等方式制备乳液。同时,花生蛋白也被应用于肉类制品、烘焙产品、生物膜等产品的制备中。该文详细综述花生蛋白乳化机制与单一/复合花生蛋白基质稳定乳液的研究进展及应用现状,阐述花生蛋白理化和结构特性对其乳液稳定性的影响,以期为后续有关花生蛋白的研究提供参考。

Peanut is the dominant oil crop in China.The protein content in peanut meal after oil production can reach 45%-55%.Peanut protein is highly digestible,and the effective utilization rate is approximately 98%.This means that it is a natural protein resource with great nutritional value.Peanut protein is mainly composed of arachin and conarachin.It can form a viscoelastic film on the oil-water interface to resist mechanical pressure during the emulsion preparation process,which provides static and steric stability and implies a good potential for building a stable vegetable protein-based emulsion.In order to further improve the stability of peanut protein-based emulsion,researchers often compound peanut protein with natural macromolecules,such as polysaccharides,or prepare emulsion by ultrasound,high pressure,or other methods.Peanut protein was also used in the preparation of meat products,bakery products and biofilms.This article reviewed peanut protein emulsification mechanisms,as well as the research progress and application status of single/composite peanut protein stabilized emulsions.Additionally,this article expounded on the influence of peanut protein physicochemical properties and structural characteristics on the emulsion stability,with the aim of providing a reference for subsequent research about peanut protein.