大豆蛋白乳液凝胶的性质及其应用研究进展

摘要/Abstract

摘要： 乳液凝胶是一类乳液和凝胶共存的复杂胶体体系，具有独特的三维网络结构，在制药、化妆品和食品工业中的应用广泛。大豆蛋白作为高分子蛋白质，具有良好的生理特性和理化性质。大豆蛋白乳液凝胶可由热诱导、盐诱导、磷酸化修饰、酶诱导等方法制备，形成以大豆蛋白稳定油滴的核壳结构，具有优良的凝胶性和稳定性。大豆蛋白制备的乳液凝胶可以降低食品体系中动物蛋白和脂肪的含量，作为脂肪替代物，也可作为三维打印的新型材料等，得到了广泛的研究和应用。为了更好的了解大豆蛋白乳液凝胶的研究进展，本文综述了大豆蛋白乳液凝胶的分类、制备方法，并分析总结了大豆蛋白单一组分及与多糖复合组分乳液凝胶的结构和形成机理，阐述了大豆蛋白乳液凝胶的凝胶性、流变性及稳定性等功能特性，最后，总结了大豆蛋白乳液凝胶的应用，旨在为大豆蛋白乳液凝胶制品的加工与利用提供理论依据。

关键词: 乳液凝胶, 结构, 功能特性, 作用机理

Abstract: Emulsion gel, a complex colloid system in which emulsion and gel coexist, is widely used in pharmaceutical, cosmetic and food industries with a unique structure of three-dimensional network. As a high-molecular protein, soybean protein has good functional and physicochemical properties. Soybean protein emulsion gels is a core-shell structure prepared by heat induction, salt induction, phosphorylation modification, enzyme induction and other methods, which has excellent gelability and stability. Emulsion gel has been widely studied and applied as a fat substitute to reduce the content of animal protein and fat in the food system, and a new material for three-dimensional printing. In order to better understand the research progress of soybean protein emulsion gels, the classification and preparation methods of them were reviewed. The structure and formation mechanism of emulsion gels of soybean protein and polysaccharide were analyzed and summarized. The functional properties such as gelability, rheology and stability of soybean protein emulsion gels were expounded. Finally, the application of soybean protein emulsion gels was summarized to provide theoretical basis for the processing and utilization of emulsion gel products.

Key words: Emulsion gel, Structure, Functional characteristics, Mechanism of action

中图分类号:

TS201.7

朱秀清安月欣何洋黄雨洋朱颖. 大豆蛋白乳液凝胶的性质及其应用研究进展[J]. 食品科学.

Xiu-Qing ZHU Ying Zhu. Research progress on properties and application of soybean protein emulsion gel[J]. FOOD SCIENCE.

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