超声构建食品乳液体系研究进展  

Study on construction of food emulsion system by ultrasound

作　　者：孙敬民 张丽芬[1] 唐艺华 陈复生[1] 李滢溪 SUN Jingmin;ZHANG Lifen;TANG Yihua;CHEN Fusheng;LI Yingxi(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Zhongjing Machinery Equipment Engineering(Henan)Co.Ltd.,Zhengzhou 450007,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中经机械设备工程(河南)有限公司,河南郑州450007

出　　处：《食品与发酵工业》2025年第6期369-377,共9页Food and Fermentation Industries

基　　金：“十四五”国家重点研发计划项目(2022YFD2101403)。

摘　　要：乳液被广泛应用于食品加工中,用以包埋和传递生物活性物质、改变食品流变学和感官特性等。随着消费者对健康食品认识的不断提高,使用天然乳化剂(如蛋白质和多糖)稳定乳液被广泛关注,但在食品加工和贮存过程中由于环境条件的影响,乳液易出现絮凝、相分离、聚集和奥氏熟化等不稳定现象。超声作为一种经济环保的高能乳化方式,可以加快蛋白和多糖向油水界面的迁移速率,改善两者的界面特性,形成稳定的乳液。该文介绍了超声构建蛋白、多糖及其复合基乳液的机制,详细综述了超声在制备乳液过程中蛋白和多糖基质及乳液特性的变化,以期为超声在构建食品乳液体系中的应用提供理论参考。Emulsion is widely used to encapsulate and deliver biologically active compounds during food processing.It also could modify the rheological and organoleptic properties of food.The use of natural emulsifiers(such as protein and polysaccharide)to stabilize emulsions is widely concerned due to the increasing awareness of healthy food.Unstable phenomena such as flocculation,phase separation,aggregation,and ostwald ripening are easy to occur due to the environmental conditions during food processing and storage.Ultrasound,as an economical and environmentally friendly high-energy emulsification method,could accelerate the migration rate of protein and polysaccharide to the oil-water interface.It also could improve the interface characteristics of protein and polysaccharide to form a stable emulsion.This article reviewed the mechanism of construction of protein,polysaccharide,and their mixture-based emulsions by ultrasound.The influence of ultrasound on the properties of protein,polysaccharide,and their based emulsions are introduced in detail.This review offered a theoretical reference for the application of ultrasound in the construction of food emulsion.

关 键 词：乳液 超声 蛋白 多糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]