大豆蛋白乳液的研究进展

食品乳液作为活性物质的传递体系一直是国内外的研究热点。大豆蛋白作为一种植物高分子蛋白质,具有独特的营养价值和良好的乳化性,在改善食品感官品质和提高乳液体系稳定性上具有显著的优势。由于双亲性和高表面活性,大豆蛋白乳液得到了迅速的发展,纳米乳液、微米乳液、多重乳液、Pickering乳液、多层乳液等新型乳液以及基于乳液的固体脂质颗粒、微胶囊化和水凝胶填充颗粒,在食品、保健品、化妆品等领域有着广泛的应用前景。本研究主要综述了大豆蛋白基本结构与功能特性的关系,阐明了大豆蛋白乳液的基本性质与制备方法,并对大豆蛋白乳液的应用以及未来的发展前景进行了展望,以期为大豆蛋白乳液的加工与应用提供参考。

Research progress of soy protein emulsion

Food emulsions as a deliverytransfer systems of active ingredientssubstances, haves been a hot topic both at home and abroad. Soybean protein is a kind of plant polymer protein with unique nutritional value and good emulsification, and has remarkable advantages in improving food sensory quality and the stability of emulsion system. Due to amphiphilicity and high surface activity, soybean protein emulsion has been rapidly developed. Nanoemulsions, micron emulsions, multiple emulsions, Pickering emulsions, multi-layer emulsions and other new emulsions, as well as emulsion-based solid lipid particles, microencapsulation and hydrogel filled particles have a wide application prospects in food, health products, cosmetics and other fields. This paper reviewed the basic properties and the relationships between the basic structure and functional properties of soybean protein, and clarified the preparation methods of soybean protein emulsion, including high energy emulsification and low energy emulsification. Finally, this paperarticle prospected the application and future development prospects of soybean protein emulsiont, in order to provide reference for the processing and application of soybean protein emulsion.