大豆蛋白乳液凝胶研究进展

Review on Advance of Soy Protein Emulsion Gel

近年来,乳液凝胶由于其独特的三维网状结构,具有保护生物活性成分、替代固体脂肪等功能,被广泛应用于食品、医药、化妆品等行业。大豆蛋白作为一种天然的植物蛋白,其制备的乳液凝胶具有稳定性好、包封率高等优点,可作为生物活性物质包埋和缓释的载体。然而,单一大豆蛋白通过加热、酶处理等方式形成的乳液凝胶存在一定的局限性,因此需要与其他物质结合,构建更稳定致密的乳液凝胶体系。本文系统综述了近年来国内外大豆蛋白乳液凝胶的相关研究进展,分析了大豆蛋白及其复合基质的乳液凝胶形成机理,阐述了不同凝胶成分、粒径以及加热、pH等内部和外界因素对其功能特性的影响,总结了大豆蛋白乳液凝胶在食品工业上的应用,以期为大豆蛋白乳液凝胶的产业化发展提供一些参考。

Recently,emulsion gels,the unique three-dimensional network structure,have been widely used in food,pharmaceutical and cosmetics industries,which can protect bioactive ingredients,control the releasing of flavor and replace solid fat.As a natural plant protein,the emulsion gels made of soy protein have the advantages of good stability and high encapsulation efficiency,which can be used as a carrier for embedding and sustained releasing of bioactive substances.However,there are certain limitations in the preparation of emulsion gels made of individual soy protein formed by different processing methods,such as heating and enzymatic treatment.Thus,it is necessary to build a more stable and compact emulsion gels system combined with other natural polymers.This review introduces the preparation and formation mechanism of emulsion gels based on soy protein and its composite matrix.The effects of its internal and external factors,such as different gel compositions,particle size heating and pH,on its functional properties of soy protein emulsion gels are also in detailed.The application of soybean protein emulsion gels in food industry is summarized,which aims to provide theoretical basis for the development of industrialization development of soybean protein emulsion gels.