肌原纤维蛋白稳定的Pickering乳液研究进展  

Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins

作　　者：路丽娟 沈辉 齐文慧 张志胜[2] 淑英[2] 王晗 张旭 杨清蕊 杨天一 LU Lijuan;SHEN Hui;QI Wenhui;ZHANG Zhisheng;SHU Ying;WANG Han;ZHANG Xu;YANG Qingrui;YANG Tianyi(Shijiazhuang Food and Drug Inspection Center,Shijiazhuang 050000,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214000,China)

机构地区：[1]石家庄市食品药品检验中心,河北石家庄050000 [2]河北农业大学食品科技学院,河北保定071000 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214000

出　　处：《肉类研究》2024年第4期51-61,共11页Meat Research

基　　金：河北农业大学引进人才科研专项(YJ2021025);河北省自然科学基金青年科学基金项目(C2021204154);河北省自然科学基金生物联合基金项目(C2023204010);河北省产品加工与品牌岗位项目(HBCT2024250205)。

摘　　要：肌原纤维蛋白(myofibrillar protein,MP)是肌肉中含量最高的一种两亲性蛋白,含有更全面的氨基酸,可作为固体颗粒乳化剂构建Pickering乳液。MP稳定的Pickering乳液具有稳定性高、制备经济、环境友好等优点,MP稳定Pickering乳液的作用机理及影响因素已成为当前的研究热点。本文主要综述MP稳定的Pickering乳液的作用机理、影响因素,以及其他食品组分(如多糖、氨基酸、抗氧化剂等)对乳液稳定性的影响。Myofibrillar protein(MP)is one of the most abundant amphiphilic proteins in muscle,has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions.MP-stabilized Pickering emulsions have many advantages such as high stability,economical preparation,and environmental friendliness.The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic.This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions,as well as the effects of other food components(e.g.,polysaccharides,amino acids,and antioxidants)on the stability of the emulsions.

关 键 词：肌原纤维蛋白 Pickering乳液 稳定机理 影响因素 多糖 

分 类 号：TS201.7[轻工技术与工程—食品科学]