Abstract: The stability of emulsified food products determines its value and customer satisfaction, and emulsifying properties of natural proteins have attracted wide attention in food colloid and interface science for many years.Protein molecules contain both polar and nonpolar groups.The characteristic of amphipathic enables proteins to dispersed in both oil and water phases.Under favorable conditions, proteins in water-oil emulsion can absorb the two-phase interface and organize to form viscoelastic film, which can reduce interfacial tension, resist mechanical force and maintain emulsion stability.Studying the physicochemical properties of the protein interfacial film is helpful to understand the adsorption law of protein macromolecules at the water-oil interface, which can be used to evaluate, characterize and predict the stability of protein emulsion, and provide theoretical support for optimizing the stability of protein emulsion.For these purposes, the structure and influencing factors of protein interfacial film in the oil in water (O/W) emulsion are discussed.The current methods used to study the interfacial properties of proteins were systematically reviewed, including microscopic imaging techniques, thermodynamic methods, spectral techniques and interfacial rheology, in order to understand the relationship between protein-stabilized emulsions properties at a macroscopic and microscopic scale and provide an insight into the application of protein interfacial film in emulsified food.
卢筠梦,赵雪,徐幸莲. 蛋白界面膜及其评价方法研究进展[J]. 食品与发酵工业, 2021, 47(1): 285-292.
LU Junmeng,ZHAO Xue,XU Xinglian. Recent progress in protein interfacial film and its evaluation methods[J]. Food and Fermentation Industries, 2021, 47(1): 285-292.
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