植物蛋白与天然双亲皂苷相互作用及对食品乳液和泡沫的稳态化研究进展

Interactions between Plant Proteins and Saponins and Their Role in the Stabilization of Food Emulsions and Foams:A Review of Recent Progress

植物蛋白基乳液和泡沫等界面主导食品存在制备困难、环境敏感、易失稳等问题,利用天然双亲皂苷与蛋白质相互作用基于“分子-界面-油滴/气泡”多维尺度的策略可解决这一系列难题。本综述总结植物蛋白与天然双亲皂苷分子在水相与界面中的相互作用、吸附和稳定行为,从分子层面到宏观层面揭示乳液和泡沫食品的构建和稳定关系,以期为植物基界面主导食品的开发制备、稳态化和功能特性等提供理论支撑。

Such interface-dominated food systems as plant protein-based emulsions and foams have some problems such as difficulty in preparation, environmental susceptibility and instability, which can be solved using a multi-dimensional strategy of “molecule-interface-droplets/bubbles” based on the interactions between saponins and plant proteins. This review summarizes the interactions in the water phase and at the interface of plant proteins and saponins and their adsorption and stabilization behaviors, and reveals the construction and stabilization of emulsion-and foam-based food systems and the relationship between them at the molecular level and from a macroscopic point of view in order to provide theoretical support for the preparation, stabilization and functional properties of plant-based interface-dominated foods.