蛋白质基Pickering乳液的研究进展

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。

Advance in protein-based Pickering emulsion

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.