FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (13): 281-288.doi: 10.7506/spkx1002-6630-20200601-005

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Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review

JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia   

  1. (1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; 2. National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; 3. Suzhou Jinhua Pet Products Co., Ltd., Suzhou 215105, China)
  • Online:2021-07-15 Published:2021-07-27

Abstract: Flocculation is a ubiquitous phenomenon in emulsion systems possibly affecting the emulsification, appearance and rheology of protein-stabilized oil-in-water emulsions. This paper analyzes protein concentration, ionic strength, pH and other important factors that affect the flocculation of an emulsion, interprets the adsorption behavior of protein at the oil-water interface of a protein-stabilized emulsion from an interfacial rheological perspective, and further explains the stability mechanism of the emulsion. Next, this article summarizes the strategies currently available to control the flocculation of protein-stabilized emulsions by optimizing the characteristics of the interfacial adsorption layer, and reviews the mechanism by which binary and ternary complexes formed between protein and polysaccharide and/or polyphenol could improve the emulsion stability. This review is expected to provide a theoretical reference for the preparation of protein-stabilized emulsions with improved stability.

Key words: protein emulsion; flocculation; oil-water interface; protein adsorption layer; interaction

CLC Number: