FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (3): 227-234.doi: 10.7506/spkx1002-6630-20230120-160
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WANG Meiyue, BU Guanhao, CHANG Yongfeng, ZHAO Xiaoling
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Published:
Abstract: Emulsion is considered as a good system for delivering bioactive substances, but its instability limits its application. Protein-derived peptides have unique nutritional value and biological activity, possess a flexible structure, and are prone to unfolding and rearrangement at the oil-water interface, so emulsions stabilized by protein-derived peptides have received a lot of attention. Although protein-derived peptides can act as an effective emulsifier to form emulsions, they are inefficient in stabilizing the emulsions. Studies have found that emulsions stabilized with Maillard reaction products from protein-derived peptides have good stability, physicochemical and functional properties. Therefore, the action mechanism, physicochemical and functional properties of emulsions stabilized with Maillard reaction products from protein-derived peptides and the factors affecting their stability are elaborated in this review in order to provide a theoretical basis for expanding the application of protein-derived peptide stabilized emulsions in the delivery of bioactive substances.
Key words: protein-derived peptides; emulsion; Maillard reaction; stability; delivery system
CLC Number:
TS201.7
WANG Meiyue, BU Guanhao, CHANG Yongfeng, ZHAO Xiaoling. Research Progress on Emulsions Stabilized by Maillard Reaction Products from Protein-Derived Peptides[J]. FOOD SCIENCE, 2024, 45(3): 227-234.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230120-160
https://www.spkx.net.cn/EN/Y2024/V45/I3/227