大豆蛋白乳液凝胶研究进展
- Title:
- Review on Advance of Soy Protein Emulsion Gel
- 摘要:
- 近年来，乳液凝胶由于其独特的三维网状结构，具有保护生物活性成分、替代固体脂肪等功能，被广泛应用于食品、医药、化妆品等行业。大豆蛋白作为一种天然的植物蛋白，其制备的乳液凝胶具有稳定性好、包封率高等优点，可作为生物活性物质包埋和缓释的载体。然而，单一大豆蛋白通过加热、酶处理等方式形成的乳液凝胶存在一定的局限性，因此需要与其他物质结合，构建更稳定致密的乳液凝胶体系。本文系统综述了近年来国内外大豆蛋白乳液凝胶的相关研究进展，分析了大豆蛋白及其复合基质的乳液凝胶形成机理，阐述了不同凝胶成分、粒径以及加热、pH等内部和外界因素对其功能特性的影响，总结了大豆蛋白乳液凝胶在食品工业上的应用，以期为大豆蛋白乳液凝胶的产业化发展提供一些参考。
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