水/水乳液的形成、稳定及功能特性研究进展  

Research Progress in the Formation,Stabilization and Functional Properties of Water-in-Water Emulsion

作　　者：王琪[1] 张延镇 郭前婉 彭舒悦 康旭[1] 西城胜好 赵萌[1,2] Wang Qi;Zhang Yanzhen;Guo Qianwan;Peng Shuyue;Kang Xu;Nishinari Katsuyoshi;Zhao Meng(Key Laboratory of Fermentation Engineering Ministry of Education,National"111"Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan 430068;State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology,Shandong Academy of Sciences,Jinan 250353)

机构地区：[1]发酵工程教育部重点实验室,国家“111”细胞调控与分子药物学中心,湖北工业大学,武汉430068 [2]生物基材料与绿色造纸国家重点实验室,齐鲁工业大学(山东省科学院),济南250353

出　　处：《中国食品学报》2022年第6期333-343,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31972203,31601514);湖北省科技厅国际合作项目(DWHZ2017000010)。

摘　　要：水/水乳液是一种新型胶体分散体系,目前已成为胶体与界面科学领域的研究热点。本文综述水/水乳液的形成机制、影响因素和特性,归纳总结典型天然高分子的水/水乳液体系;介绍利用颗粒、嵌段聚合物、聚电解质等3种物质稳定水/水乳液的方法,其中,重点介绍颗粒稳定水/水乳液的机理和影响因素,以及水/水乳液在活性物质荷载和淀粉消化中的应用。指出水/水乳液的未来发展方向,特别是应开发更多的食品级水/水乳液体系,以拓展在食品中的应用范围。Water-in-water(W/W)emulsion is a new type of colloidal dispersion system,which has become a research focus of colloid and interface science.In this article,we review the parameters affecting the W/W emulsion formation and the properties of W/W emulsions,and summarize the typical W/W emulsions with natural macromolecules as matrix.Then,the stabilization of W/W emulsion using particles,block polymers and polyelectrolytes was introduced.Particularly,the stabilization mechanism and the parameters affecting the stabilization of W/W emulsion with particles were emphasized.The applications of W/W emulsion in the delivery of bioactives and starch digestion are also introduced.Finally,the research direction of W/W emulsions is proposed,such as the development of more food-grade systems of W/W emulsion for the food applications.

关 键 词：水/水乳液 形成 稳定 功能特性 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]