大豆蛋白乳液凝胶的性质及其应用研究进展

Research Progress in Properties and Applications of Soybean Protein-Stabilized Emulsion Gels

乳液凝胶是一类乳液和凝胶共存的复杂胶体体系,具有独特的三维网络结构,在制药、化妆品和食品工业中应用广泛。大豆蛋白作为高分子蛋白质,具有良好的生理特性和理化性质。大豆蛋白乳液凝胶可由热诱导、盐诱导、磷酸化修饰、酶诱导等方法制备,形成以大豆蛋白稳定油滴的核壳结构,具有优良的凝胶性和稳定性。大豆蛋白制备的乳液凝胶可以降低食品体系中动物蛋白和脂肪的含量,作为脂肪替代物,也可作为三维打印的新型材料等,得到了广泛的研究和应用。为了更好地了解大豆蛋白乳液凝胶的研究进展,本文综述了大豆蛋白乳液凝胶的分类、制备方法,并分析总结了大豆蛋白单一组分及与多糖复合组分乳液凝胶的结构和形成机理,阐述了大豆蛋白乳液凝胶的凝胶性、流变性及稳定性等功能特性,最后,总结了大豆蛋白乳液凝胶的应用,旨在为大豆蛋白乳液凝胶制品的加工与利用提供理论依据。

Emulsion gels,a complex colloid system in which the emulsion and the gel coexist with a unique three-dimensional network structure,are widely used in the pharmaceutical,cosmetic and food industries.As a high-molecular-mass protein,soybean protein has good functional and physicochemical properties.Soybean protein-stabilized emulsion gels can be prepared by various methods such as heat induction,salt induction,phosphorylation modification and enzyme induction,forming a core-shell structure with soybean protein-stabilized oil droplets,which have excellent gel-forming capacityand stability.Soybean protein-stabilized emulsion gels have been widely studied and applied as fat substitutes to reduce the content of animal protein and fat in the food system and as novel materials for three-dimensional printing.To better understand the research progress in soybean protein-stabilized emulsion gels,the classification of and the preparation methods for soybean protein-stabilized emulsion gels are reviewed.The structure and formation mechanism of emulsion gels stabilized by soybean protein alone or combined with polysaccharide are analyzed and summarized.The functional properties such as gelation,rheological properties and stability of soybean protein-stabilized emulsion gels are elucidated.Finally,the applications of soybean protein-stabilized emulsion gels are summarized to provide a theoretical basis for the processing and utilization of soybean protein-stabilized emulsion gel products.