肽乳液稳定性的影响因素及研究进展

Research Progress on Factors Affecting Peptide Stabilized Emulsion

乳液体系存在于许多食品中,物理化学不稳定现象是引起含乳液食品质量损失的重要因素。食物源肽具有多种不同的生理活性,由于其分子质量小,在油水界面之间更易扩散,因此肽稳定的乳液受到了广泛关注与研究。文章就表面疏水性、电荷、分子质量分布、结构等内在因素,pH值、盐离子、多糖、物理场等外在因素对肽乳液稳定性的影响,以及肽乳液的稳定机制与应用进行综述,以期为功能性食品乳液体系的构建提供参考,为高稳定乳液的结构设计提供新思路。

Emulsion system exists in many foods,physical and chemical instability is an important factor causing the quality loss of food containing emulsion.Food derived peptides have many different physiological activities,and they are easier to diffuse between the oil-water interface due to their small molecular weight.Therefore,peptide stabilized emulsion has attracted extensive attention and research.In this paper,the effects of internal factors such as surface hydrophobicity,charge,molecular weight distribution and structure,external factors such as pH,salt ions,polysaccharides and physical field on the stability of peptide emulsion,as well as the stability mechanism and application of peptide stabilized emulsion were reviewed.It is expected to provide references for the construction of functional food emulsion,and to provide new ideas for the structural design of highly stable emulsion.