食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 387 - 398

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043181

综述与专题评论

基于油水界面行为解析肌原纤维蛋白基乳液稳定机制及其在食品中的应用进展

  • 陈玉峰 ,
  • 杨方东 ,
  • 洪晴雨 ,
  • 程威威 ,
  • 郑雅丹 ,
  • 史慧茹 ,
  • 周绪霞 ,
  • 丁玉庭 ,
  • 刘书来
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  • 1(全省深蓝渔业资源绿色低碳高效开发重点实验室,国家远洋水产品加工技术研发分中心(杭州),浙江工业大学食品科学与工程学院,浙江 杭州,310014)
    2(浙江衡美健康科技股份有限公司,浙江 杭州,311113)
    3(漳州市食品科学研究院,福建 漳州,363000)
第一作者:博士,副教授(刘书来教授为通信作者,E-mail:slliu@zjut.edu.cn)

收稿日期: 2025-04-30

  修回日期: 2025-06-13

  网络出版日期: 2026-01-22

基金资助

国家自然科学基金青年项目(32402098);国家重点研发计划项目(2024YFD2401905)

收起

Elucidating stabilization mechanisms of myofibrillar protein-based emulsions via oil-water interfacial behavior analysis and its advances in food application

  • CHEN Yufeng ,
  • YANG Fangdong ,
  • HONG Qingyu ,
  • CHENG Weiwei ,
  • ZHENG Yadan ,
  • SHI Huiru ,
  • ZHOU Xuxia ,
  • DING Yuting ,
  • LIU Shulai
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  • 1(Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Hengmei Health Technology Co.Ltd., Hangzhou 311113, China)
    3(Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China)

Received date: 2025-04-30

  Revised date: 2025-06-13

  Online published: 2026-01-22

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摘要

肌原纤维蛋白(myofibrillar protein,MP)是肉类蛋白的主要成分,其两亲性是构建乳液体系的良好材料。然而,MP乳液受限于离子强度和结构特性,易发生絮凝和聚集。因此,改善MP油水界面特性尤为重要。尽管不同改性方法已被用于改善MP的油水界面特性,但尚未形成全面总结,且关于MP基乳液的油水界面稳定性机制仍需进一步系统综述。该文全面总结了MP油水界面特性改善方法(物理法、化学法和物理化学联合法)。详细综述了单独MP、MP-多酚和MP-多糖稳定的Pickering乳液和乳液凝胶,以及单独MP稳定的纳米乳液在油水界面稳定机制,并介绍了MP基乳液在食品工业中的应用,以期为开发更稳定和多功能应用的MP乳液提供参考。

关键词： 肌原纤维蛋白; 改性技术; 稳定性; 油水界面行为; 食品工业

本文引用格式

陈玉峰 , 杨方东 , 洪晴雨 , 程威威 , 郑雅丹 , 史慧茹 , 周绪霞 , 丁玉庭 , 刘书来 . 基于油水界面行为解析肌原纤维蛋白基乳液稳定机制及其在食品中的应用进展[J]. 食品与发酵工业, 2026 , 52(1) : 387 -398 . DOI: 10.13995/j.cnki.11-1802/ts.043181

Abstract

Myofibrillar protein (MP), as the principal component of meat proteins, possesses amphiphilic characteristics that make it a suitable material for constructing emulsion systems.However, MP emulsions are susceptible to flocculation and aggregation due to limitations in ionic strength and structural properties, highlighting the critical need to enhance their oil-water interfacial characteristics.Although various modification approaches have been employed to improve the oil-water interfacial properties of MP, there remains a lack of comprehensive synthesis of these methods, and the stabilization mechanisms at oil-water interfaces in MP-based emulsions require more systematic elucidation.Based on this, this review provides a comprehensive summary of MP oil-water interfacial property improvement methods (physical, chemical and combined physicochemical methods).The mechanisms of oil-water interfacial stabilisation of Pickering emulsions and emulsion gels stabilised by MP alone, MP-polyphenols and MP-polysaccharides, as well as nano-emulsions stabilised by MP alone, are described in detail.Furthermore, the applications of MP-based emulsion systems in the food industry are discussed, aiming to provide theoretical guidance for developing more stable and multifunctional MP emulsion products.

Key words： myofibrillar protein; modification technology; stability; oil-water interface behaviour; food industry

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