蛋白多肽美拉德反应物稳定乳液的研究进展  

Research Progress on Emulsions Stabilized by Maillard Reaction Products from Protein-Derived Peptides

作　　者：王美月 布冠好[1] 常永锋 赵晓玲 WANG Meiyue;BU Guanhao;CHANG Yongfeng;ZHAO Xiaoling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科学》2024年第3期227-234,共8页Food Science

基　　金：国家自然科学基金面上项目(31871748);国家自然科学基金青年科学基金项目(31201293);河南省高等学校青年骨干教师培养计划项目(2019GGJS084);河南工业大学青年骨干教师培育计划项目(21420064);河南工业大学创新基金支持计划专项(2021ZKCJ03);郑州市科技协同创新专项(21ZZXTCX17);中国博士后科学基金面上项目(2021M701112)。

摘　　要：乳液被认为是一种用于递送生物活性物质的良好体系,但由于其不稳定,极大地限制了应用。蛋白多肽具有独特的营养价值和生物活性,其结构灵活且易于在油水界面展开和重排,因此蛋白多肽稳定的乳液受到了广泛关注。蛋白多肽作为乳化剂虽然能够形成有效的乳液,但在稳定乳液方面效率较低。有研究发现蛋白多肽美拉德反应物稳定的乳液具有较好的稳定性、理化特性和功能特性。因此,本文对蛋白多肽美拉德反应物稳定乳液的作用机制、理化特性、功能特性、影响乳液稳定性的因素及其在递送体系中的应用进行了详细的阐述,为扩大蛋白多肽乳液在递送生物活性物质中的应用提供理论依据。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 aflexible 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.

关 键 词：蛋白多肽 乳液 美拉德反应 稳定性 递送体系 

分 类 号：TS201.7[轻工技术与工程—食品科学]