美拉德反应对蛋白多肽乳液稳定性的影响及研究进展

摘要/Abstract

摘要： 乳液被认为是一种用于递送生物活性物质的良好体系，但其不稳定性限制了乳液的应用。蛋白多肽具有独特的营养物质和生物活性，由于其结构灵活易于在油水界面展开和重排，因此蛋白多肽稳定的乳液受到了广泛关注。蛋白多肽作为乳化剂虽然能够形成有效的乳状液，但在稳定乳液方面效率较低，美拉德反应常被用于改善乳液的稳定性，且研究发现蛋白多肽美拉德反应产物稳定的乳液具有较好的稳定性和功能特性。本文对蛋白多肽美拉德反应产物乳液的稳定机制、结构特性、功能特性、影响乳液稳定性的因素及其在递送体系中的应用进行了详细的阐述，为提升蛋白多肽乳液的稳定性及其在生物活性物质中的应用提供一定理论依据。

关键词: 蛋白多肽, 乳液, 美拉德反应, 稳定性, 递送体系

Abstract: Emulsions are considered to be a good system for delivering biologically active substances, but its instability limits the application. Protein peptide have unique nutrients and biological activities. Because of their structural flexibility and easy unfolding and rearrangement at the oil-water interface, protein peptide stabilized emulsions have received much attention. Protein peptide as emulsifiers can form effective emulsions, but their efficiency in stabilizing the emulsions is low. Maillard reaction is often used to improve the stability of the emulsions. It has been found that emulsions stabled with Maillard reaction product of protein peptide have good stability and functional characteristics. In this paper, the stabilization mechanism, structural characteristics, functional characteristics, factors influencing the stability of Maillard reaction product of protein peptide emulsion and its application in delivery system is described in detail. This review will provide a theoretical basis for improving the stability of protein peptide emulsion and its application in bioactive substances.

Key words: Protein peptides, emulsion, Maillard reaction, stability, delivery system

中图分类号:

TS207.3

王美月布冠好常永锋赵晓玲. 美拉德反应对蛋白多肽乳液稳定性的影响及研究进展[J]. 食品科学, 0, (): 0-0.

Mei-Yue Wang Yong-Feng CHANG. Effects of Maillard reaction on stability of protein peptide emulsion and research progress[J]. FOOD SCIENCE, 0, (): 0-0.

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