Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (3): 259-264    DOI: 10.13995/j.cnki.11-1802/ts.025230
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
蛋白质基Pickering乳液的研究进展
姜曼*
济宁职业技术学院 生物与化学工程系,山东 济宁,272037
Advance in protein-based Pickering emulsion
JIANG Man*
Biological and Chemical Engineering, Jining Vocational and Technical College, Jining 272037, China
下载:  HTML   PDF (1457KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 由于Pickering乳液的优良环保性、抗聚结稳定性以及在生物活性药物输送方面的潜在应用,其在化妆品、食品等领域受到广泛关注。相比较于传统乳液,Pickering乳液不含任何表面活性剂,具有安全稳定的特性。考虑到毒性和食品安全问题,无机粒子和合成粒子的应用受到很大限制。在稳定乳液方面,Pickering粒子在界面处的吸附几乎是不可逆的,因此,有必要寻找更合适的食品级Pickering粒子。该文综述了Pickering乳液的稳定机制,包括粒子润湿性、三相接触角、粒子形成的空间位阻,以及近年来蛋白质和蛋白质基的Pickering颗粒及其稳定Pickering乳液的生产、表征及稳定性等方面的最新进展,并讨论其发展方向,为进一步扩大蛋白质纳米粒子在食品领域中的应用奠定基础。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
姜曼
关键词:  Pickering乳液  纳米粒子  润湿性  蛋白质  乳液稳定性    
Abstract: Due to the excellent environmental-friendly, stability against coalescence and potential applications in the delivery of bioactive drugs of Pickering emulsions, great progress has been made in cosmetics, industry, food and other fields. Compared with traditional emulsions, Pickering emulsion does not contain any surfactants, and it is safe and stable. The application of inorganic particles and synthetic particles are also been greatly restricted when considering its toxicity and food safety issues. In terms of stable emulsion, the adsorption of Pickering particles at the interface is almost irreversible. Therefore, it is necessary to find more suitable food-grade particles as Pickering emulsion stabilizers. This article reviews the stability mechanism of Pickering emulsions, including particle wettability, three-phase contact angle, steric hindrance of particle formation. And this review also summarizes the latest developments in the production, characterization and stability of protein and protein-based Pickering particles stabilized Pickering emulsions in recent years, and point out its development direction. This article will lay a foundation for further expanding the application of protein nanoparticles in the food field.
Key words:  Pickering emulsion    nanoparticle    wettability    protein    emulsion stability
收稿日期:  2020-07-31      修回日期:  2020-08-18           出版日期:  2021-02-15      发布日期:  2021-03-08      期的出版日期:  2021-02-15
作者简介:  硕士,讲师(通讯作者,E-mail:158098484@qq.com)
引用本文:    
姜曼. 蛋白质基Pickering乳液的研究进展[J]. 食品与发酵工业, 2021, 47(3): 259-264.
JIANG Man. Advance in protein-based Pickering emulsion[J]. Food and Fermentation Industries, 2021, 47(3): 259-264.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025230  或          http://sf1970.cnif.cn/CN/Y2021/V47/I3/259
[1] MUNARI B J V,THAIS D P S J,NICOLETTI V R.SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization:Rheology and spray drying[J].Food Research International,2019,122:383-391.
[2] KACI M,ARAB-TEHRANY E,DESJARDINS I,et al.Emulsifier free emulsion:Comparative study between a new high frequency ultrasound process and standard emulsification processes[J].Journal of Food Engineering,2017,194:109-118.
[3] JIANG H,SHENG Y,NGAI T.Pickering emulsions:Versatility of colloidal particles and recent applications[J].Current Opinion in Colloid & Interface Science,2020,49:1-15.
[4] PICKERING S U.CXCVI.—Emulsions[J].J.Chem.Soc.Trans,1907,91:2 001-2 021.
[5] MORRIS V J.Emerging roles of engineered nanomaterials in the food industry[J].Trends in Biotechnology,2011,29 (10):509-516.
[6] 李海明, 杨盛,韦何雯,等.食品级Pickering乳液的研究进展[J].食品科学,2015,36(19):265-270.
LI H M,YANG S,WEI H W,et al.Food grade pickering emulsion:A review[J].Food Science,2015,36(19):265-270.
[7] XIAO J,LI Y,HUANG Q.Recent advances on food-grade particles stabilized Pickering emulsions:Fabrication,characterization and research trends[J].Trends in Food Science & Technology,2016,55(9):48-60.
[8] BINKS B P.Particles as surfactants—similarities and differences[J].Current Opinion in Colloid & Interface Science,2002,7(1-2):21-41.
[9] DICKINSON E.Use of nanoparticles and microparticles in the formation and stabilization of food emulsions[J].Trends in Food Science & Technology,2012,24(1):4-12.
[10] XIAO J,WANG X,GONZALEZ A J P,et al.Kafirin nanoparticles-stabilized Pickering emulsions:Microstructure and rheological behavior[J].Food Hydrocolloids,2016,54:30-39.
[11] SHI A,FENG X,WANG Q,et al.Pickering and high internal phase Pickering emulsions stabilized by protein-based particles:A review of synthesis,application and prospective[J].Food Hydrocolloids,2020.
[12] LEUNISSEN M E,BLAADEREN A V,HOLLINGSWORTH A D,et al.Electrostatics at the oil-water interface,stability,and order in emulsions and colloids[J].Proceedings of the National Academy of Sciences of the United States of America,2007,104(8):2 585-2 590.
[13] WHITBY C P,SCARBOROUGH H,NGOTHAI Y.Drying oil-in-water Pickering emulsions to make redispersible powders[J].Advanced Powder Technology,2017,28(11):2 940-2 946.
[14] TAVERNIER I,WIJAYA W,VAN DER MEEREN P,et al.Food-grade particles for emulsion stabilization[J].Trends in Food ence & Technology,2016,50:159-174.
[15] PAUNOV V N,CAYRE O J,NOBLE P F,et al.Emulsions stabilised by food colloid particles:Role of particle adsorption and wettability at the liquid interface[J].Journal of Colloid & Interface Science,2007,312(2):381-389.
[16] HARMAN C L G,PATEL M A,GULDIN S,et al.Recent developments in pickering emulsions for biomedical applications[J].Current Opinion in Colloid & Interface Science,2019,39:173-189.
[17] JIANG Y,ZHU Y Z,LI F,et al.Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure[J].International Journal of Biological Macromolecules,2020,151:193-203.
[18] LI M F,HE Z Y,LI G Y,et al.The formation and characterization of antioxidant pickering emulsions:Effect of the interactions between gliadin and chitosan[J].Food Hydrocolloids,2018,90:482-489.
[19] 邓苏梦,王健,邹立强,等.食品级纳米粒子的合成及其应用[J].食品工业科技,2017,38(7):365-370.
DENG S,WANG J,ZOU L Q,et al.Synthesis and applications of nanoparticles in food[J]. Science and Technology of Food Industry,2017,38(7):365-370.
[20] YANG H,SU Z W,MENG X H,et al.Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles[J].Carbohydrate Polymers,2020,247:116 712.
[21] VINCENZO C,COURTENAY J C C,EDLER K J,et al.Pickering emulsions stabilized by naturally derived or biodegradable particles[J].Current Opinion in Green and Sustainable Chemistry,2018,12(4):83-90.
[22] REN C,TANG L,ZHANG M,et al.Structural characterization of heat-induced protein particles in soy milk[J].Journal of Agricultural & Food Chemistry,2009,57(5):1 921-1 926.
[23] LAM S,VELIKOV K P,VELEV O D.Pickering stabilization of foams and emulsions with particles of biological origin[J].Current Opinion in Colloid & Interface Science,2014,19(5):490-500.
[24] LIANG H N,TANG C H.Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0[J].LWT Food Science & Technology,2014,58(2):463-469.
[25] 张远红.大豆肽基纳米颗粒的制备、界面行为及功能性输送的研究[D].广州:华南理工大学,2018.
ZHANG Y H.Preparation,interfacial behavior and functional transport of soybean peptide based nanoparticles[D].Guangzhou:South China University of Technology,2018.
[26] ZHU X F,ZHANG N,LIN W F,et al.Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles[J].Food Hydrocolloids,2017,69:173-184.
[27] ZHU X F,ZHENG J,LIU F,et al.Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles.Influence of ionic strength before or after emulsification[J].Food Hydrocolloids,2017,74:37-45.
[28] LIU F,OU S Y,TANG C H.Ca2+-induced soy protein nanoparticles as pickering stabilizers:Fabrication and characterization[J].Food Hydrocolloids,2017,65:175-186.
[29] 金蓓, 官金敏,许佳音,等.光催化大豆蛋白纳米颗粒皮克林乳液的制备及稳定性研究[J].中国食品学报,2018,18(1):162-168.
JIN B,GUAN J M,XU J Y,et al.Studies on preparation and stability of pickering emulsion of soy protein nanoparticle obtained through photocatalysis[J].Journal of Chinese Institude of Food Science and Technology,2018,18(1):162-168.
[30] XIN S L,XIAO L,DONG X P,et al.Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation[J].Biological Macromolecules,2020,164:211-221.
[31] RUTKEVICIUS M,ALLRED S,VELEV O D,et al.Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins[J].Food Hydrocolloids,2018,82:89-95.
[32] 刘瑞琦, 唐文婷,蒲传奋.玉米醇溶蛋白肽-丁香酚纳米复合粒子稳定的皮克林乳液的制备及性质[J].粮食与油脂,2019,32(3):45-49.
LIU R Q,TANG W T,PU C F.Preparation and properties of Pickering emulsion stabilized by zein peptide-eugenol nanocomposite particle[J].Cereals and Oils,2019,32(3):45-49.
[33] ZHAO Z J,LU M W,MOA E,et al.Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid[J].International Journal of Biological Macromolecules,2020,152:223-233.
[34] 吴滋灵, 周福珍,尹艳,等.超声处理制备小麦醇溶蛋白胶体颗粒Pickering乳液及其表征[J].现代食品科技,2018,34(7):129-133;263.
WU Z L,ZHOU F Z,YIN Y,et al.Preparation and characterization of pickering emulsion of wheat gliadin colloidal particles by ultrasonic treatment[J].Modern Food Science and Technology,2018,34(7):129-133;263.
[35] 刘兴丽, 赵双丽,肖乃勇,等.马铃薯蛋白微凝胶对皮克林乳液乳化特性的影响[J].轻工学报,2019,34(5):1-9.
LIU X L,ZHAO S L,XIAO N Y,et al.Effect of potato protein microgel on emulsifying properties of Pickering emulsion[J].Journal of Light Industry,2019,34(5):1-9.
[36] BI A Q,GUO Y,DU M,et al.Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions[J].Ultrasonics Sonochemistry,2020,64(3):104 916.
[37] CHEN S S,ZHANG L M.Casein nanogels as effective stabilizers for Pickering high internal phase emulsions[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2019,579:123 662.
[38] WANG P,CHEN C,GUO H,et al.Casein gel particles as novel soft Pickering stabilizers:The emulsifying property and packing behaviour at the oil-water interface[J].Food Hydrocolloids,2018,77:689-698.
[39] DICKINSON E,PARKINSON EL.Heat-induced aggregation of milk protein-stabilized emulsions:Sensitivity to processing and composition[J].International Dairy Journal,2003,14(7):635-645.
[40] ZHANG W,ZHONG Q.Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment[J].Food Chemistry,2010,119(4):1 318-1 325.
[41] WU J,SHI M,LI W,et al.Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking[J].Colloids Surf B Biointerfaces,2015,127:96-104.
[42] LV P,WANG D,DAI L,et al.Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles:Characterization and encapsulation of curcumin[J].Food Research International,2019,132(6):109 032.
[43] XU Y T,YANG T,LIU L L,et al.One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle:S-Ovalbumin[J].Journal of Colloid and Interface Science,2020,580:515-527.
[44] ZANG X D,WNAG J W,YU G P,et al.Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions[J].LWT,2019,111:573-581.
[45] SANTOS J,ALCAIDE-GONZALEZ A M,TRUJILLO-CAYADO A L,et al.Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein[J].International Journal of Biological Macromolecules[J].2020,153:747-754.
[46] ZHANG Z K,XIAO J X,HUANG G Q.Pickering emulsions stabilized by ovalbumin-sodium alginate coacervates[J].Colloids and Surfaces A Physicochemical and Engineering Aspects,2020,595:124712.
[47] ZHANG X,LUO X,WANG Y,et al.Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils:Influence of pH on the emulsification performance[J].Food Hydrocolloids,2020,108:106 025.
[48] 陈雨桐. 小麦醇溶蛋白/单宁酸复合物稳定的皮克林乳液体系的构建及应用[D].武汉:华中农业大学,2019.
CHEN Y T.Construction and application of stable Pickering emulsion system of wheat gliadin/tannin complex[D].Wuhan:Huazhong Agricultural University,2019.
[49] 鞠梦楠, 祝钢,刘英杰,等.大豆分离蛋白-花青素共价复合物制备纳米颗粒及其Pickering乳液特性分析[J].食品科学,2019,40(20):8-13.
JU M N,ZHU G,LIU Y J,et al.Fabrication and characterization of pickering emulsions stabilized by covalent composite nanoparticles of soy protein isolate and anthocyanins[J].Food Science,2019,40(20):8-13.
[50] ZEMBYLA M,MURRAY B S,RADFORD S J,et al.Water-in-oil pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein[J].Journal of Colloid and Interface Science,2019,548:88-99.
[1] 伏慧慧, 马雪莲, 普莉雯, 王念念, 袁湖川, 黄桂芳, 王庆玲. 干腌牛肉加工过程中蛋白质变化对品质的影响[J]. 食品与发酵工业, 2021, 47(9): 223-230.
[2] 贾叶, 包斌, 马明, 魏婷. 蚕蛹蛋白源肠内营养混悬剂对二型糖尿病小鼠肠道菌的影响[J]. 食品与发酵工业, 2021, 47(8): 62-66.
[3] 周慧宁, 张一晟, 张惠玲, 李海峰. 一株可降解马铃薯淀粉汁水中蛋白质菌株筛选与发酵产物分析[J]. 食品与发酵工业, 2021, 47(8): 158-164.
[4] 赵改名, 茹昂, 郝婉名, 张桂艳, 田玮, 祝超智, 乃比江, 刘建明. 不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异[J]. 食品与发酵工业, 2021, 47(7): 78-85.
[5] 冯鑫, 马良, 戴宏杰, 付余, 余永, 朱瀚昆, 王红霞, 张宇昊. 食品级Pickering乳液的稳定性及β-胡萝卜素的装载研究[J]. 食品与发酵工业, 2021, 47(6): 18-25.
[6] 田铸, 师希雄, 张攀高, 郭兆斌, 余群力, 王建忠. 蛋白质乙酰化对宰后肉品质调控的研究进展[J]. 食品与发酵工业, 2021, 47(4): 269-274.
[7] 王存堂, 高增明, 张福娟, 朱宏菲, 周庆雯, 孔保华. 洋葱皮乙醇提取物对生鲜猪肉色泽、脂质和蛋白质氧化稳定性的影响[J]. 食品与发酵工业, 2021, 47(3): 87-94.
[8] 剧柠, 苟萌, 张彤彤. 蛋白质组学技术及其在乳及乳制品中的应用研究进展[J]. 食品与发酵工业, 2021, 47(3): 245-251.
[9] 李静竹, 胡梦君, 张建华. 蛋白质谷氨酰胺酶的重组表达与发酵条件优化[J]. 食品与发酵工业, 2021, 47(3): 294-301.
[10] 王亚威, 胡桂萍, 黄金枝, 石旭平, 张诚, 王丰, 曹红妹, 胡丽春. 桑枝屑代料栽培香菇蛋白质营养价值评价[J]. 食品与发酵工业, 2021, 47(20): 225-231.
[11] 吴兴阁, 曾茂茂, 何志勇, 王召君, 秦昉, 张志刚, 陈洁. 冻融对肌原纤维蛋白溶出猪肉糜体系蛋白质变性及品质的影响[J]. 食品与发酵工业, 2021, 47(19): 101-110.
[12] 杨昆, 潘新杰, 陶亮, 黄艾祥. 基于梯度驯化法筛选适宜辣木发酵的酵母菌[J]. 食品与发酵工业, 2021, 47(18): 243-249.
[13] 刘俊, 王阳, 熊子豪, 陈文美, 邵艳红, 涂宗财. 糖基化、磷酸化及乙酰化修饰对α-乳白蛋白致敏性和人肠道菌群的影响[J]. 食品与发酵工业, 2021, 47(17): 91-97.
[14] 王吉栋, 郑远荣, 刘振民, 徐蕴桃, 党慧杰. 乳脂肪球膜制备方法及其乳化特性的研究进展[J]. 食品与发酵工业, 2021, 47(17): 290-298.
[15] 张翼麟, 谢勇, 易川虎, 刘雄. 青稞结构对淀粉体外消化的影响[J]. 食品与发酵工业, 2021, 47(15): 98-103.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn