蛋白质氧化影响乳液稳定性研究进展

乳液在食品工业中应用十分广泛,通常可以作为营养与风味物质的良好载体.作为乳液天然稳定剂的蛋白质在食品加工和贮藏过程中会不可避免地发生氧化,进而影响乳液稳定性.近年来,食品蛋白质氧化对乳液稳定性造成的影响已经受到了越来越多的关注.首先分析了蛋白质乳液的形成机制以及影响乳液稳定性的主要因素,随后重点探讨了蛋白质柔性对蛋白质...

Research progress on the influence of protein oxidation on emulsion stability

Emulsion is widely used in the food industry, which can be used as a good carrier for nutrients and flavor. As a natural stabilizer of emulsion, protein is inevitably oxidized during food processing and storage, which could affect the stability of emulsion. In recent years, the influence of food protein oxidation on emulsion stability has attracted more and more attention. In this paper, the formation mechanism of protein emulsions and the main factors affecting emulsion stability were first analyzed. Subsequently, the effect of protein flexibility on the stability of protein emulsions was discussed emphatically. Furthermore, from the perspective of protein flexibility, the mechanism of protein oxidation affecting emulsion stability was explained, which could provide a certain theoretical reference for the development of protein emulsions and their applications in food systems.