高压均质对大豆蛋白乳液性质影响的研究进展

大豆蛋白作为一种高分子蛋白质，具有良好双亲性和表面活性，可通过在油水界面形成粘弹性蛋白层的方式在乳液中起到乳化作用，从而提高乳液体系的稳定性。高压均质技术是一种通过静高压和均质阀产生的综合效应从而改变蛋白质的结构和加工特性的新型非热加工技术，可以制备纳米级的大豆蛋白乳液。本文聚焦大豆蛋白乳液，阐述了高压均质制备大豆蛋白乳液的过程以及均质条件的影响，分析总结了高压均质处理对大豆蛋白乳液结构（粒径、ζ-电位、空间结构）和功能特性（流变特性、乳化性能和凝胶性能）影响的国内外研究进展及作用机理。最后，针对目前研究进展对高压均质在大豆蛋白乳液的加工应用做出展望，以期为大豆蛋白乳液的研究提供一定的帮助。

Research Progress on the Effects of High Pressure Homogenization on the Properties of Soybean Protein Emulsions

As a high-molecular-weight protein, soybean protein has good biphilicity and surface activity, and can play an emulsifying role in the emulsion by forming a viscoelastin layer at the interface of the oil droplet, thereby improving the stability of the emulsion system. High-pressure homogenization technology is a new non-thermal processing technology that changes the structure and processing characteristics of proteins through the comprehensive effect of static high pressure and homogenization valve, which can prepare nanoscale soybean protein emulsions. Soybean protein emulsion is focused on in this paper, the process of preparing soybean protein emulsion by high pressure homogenization and the influence of homogenization conditions are expounded, based on domestic and foreign research, the progress on the effects of high-pressure homogenization on the structure (particle size, ζ-potential, spatial structure) and functional properties (rheological properties, emulsifying properties and gel properties) of soybean protein emulsion is systematically introduced. Finally, according to the current research progress, the application of high-pressure homogenization in the processing of soybean protein emulsions is proposed to provide certain help for the research of soybean protein emulsions.