摘要
Pickering乳液是基于颗粒稳定的乳液体系,因其具有较好的生物相容性而在活性物质载体转运和脂肪替代物等食品领域中有广阔的应用前景。颗粒优良的乳化性和稳定性是决定乳液体系稳定性的关键因素,但目前常用的淀粉、蛋白质和纤维素等天然的食品级颗粒无法满足稳定乳液的要求,因此,如何对天然颗粒进行改性以提高其乳化性和稳定性是目前研究的难点。本文重点对食品级Pickering乳液的稳定机理、常用的食品级固体颗粒及其改性方法和应用前景进行了阐述,以期为其在食品工业中的应用提供参考。
Pickering emulsion is an emulsion system based on particle stability.Due to its excellent biocompatibility,Pickering emulsion holds great promise for application in the field of foods such as bioactive substance carriers and fat substitutes.The excellent emulsifying properties and stability of the particles are important for the stability of Pickering emulsions.However,the commonly used natural food-grade particles such as starch,cellulose and protein cannot meet the requirements for stabilizing emulsions.Hence,how to modify the natural materials in order to improve their stability and emulsifying properties is currently a difficult task.This article reviews the stability mechanism of food-grade Pickering emulsions,the commonly used food-grade particles,the methods used to modify them,and the potential applications of food-grade Pickering emulsions,which will provide a reference for the application of food-grade Pickering emulsions in the food industry.
作者
吴昱春
陈小草
张琦
丁玉庭
周绪霞
WU Yuchun;CHEN Xiaocao;ZHANG Qi;DING Yuting;ZHOU Xuxia(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第7期275-282,共8页
Food Science
基金
国家自然科学基金面上项目(31671880)。
关键词
Pickering乳液
稳定机理
乳化性
颗粒改性
Pickering emulsions
stability mechanism
emulsifying properties
particle modification
