蛋白质-阿拉伯胶体系乳液制备及其应用研究进展  

Emulsion Prepared by Protein-Gum Arabic and Its Application

作　　者：李英溥 韩倩 周童欣 刘小娜[1] 刘温霞[1] 王慧丽[1] LI Ying-pu;HAN Qian;ZHOU Tong-xin;LIU Xiao-na;LIU Wen-xia;WANG Hui-li(State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology,Jinan 250353,Shandong,China)

机构地区：[1]齐鲁工业大学生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《食品研究与开发》2022年第23期191-197,共7页Food Research and Development

基　　金：国家自然科学基金青年项目(22006082);山东省重点研发项目(2019GSF109066);山东省科教产融合创新试点工程项目(2020KJCZD06)。

摘　　要：蛋白质和阿拉伯胶都是天然高分子化合物,能够吸附在油水界面,具有一定的乳化能力。蛋白质和阿拉伯胶可发生离子吸附、美拉德反应、结构转化等作用形成复合物,复合物具有更优良的乳化性能,制得的乳液稳定性更高,可广泛应用于食品、医药和化妆品等领域中。该文综述蛋白质-阿拉伯胶体系对乳液稳定性的影响,以及蛋白质-阿拉伯胶体系稳定的功能性乳液的研究进展。Protein and gum arabic(GA)are both natural polymer compounds, which can be adsorbed on the oilwater interface and have a certain emulsifying ability. The complex can be formed by ion adsorption, Maillard reaction,structural transformation,and other functions between protein and GA. The emulsification properties of the complex are even better than that of the protein and GA alone, and the prepared emulsions have higher stability. It can be widely used in food,medicine, cosmetics,etc. In this paper, the influence of protein-GA on the emulsion stability was summarized,and the research progress on the functional emulsion with protein-GA as a stabilizer was introduced.

关 键 词：阿拉伯胶 蛋白质 乳液 稳定性 功能性乳液 

分 类 号：TS201.2[轻工技术与工程—食品科学]