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| Research progress on the role of phospholipids in protein-based emulsions |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230305 |
| KeyWord:emulsion protein phospholipid emulsifier |
| FundProject:国家自然科学基金资助项目（32172246)；校级大学生创新创业训练计划资助项目（202221031） |
| Author Name | Affiliation | | LI Xueyang1, ZOU Yitong1, TU Xianghui1, QI Bingjie1, LIU Xin2 ,
YANG Qingyu1，WANG Lijuan1 | (1.College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China；
2.COFCO Riqing (Dalian) Co. , Ltd. , Dalian 116011, Liaoning, China) |
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| Abstract: |
| Proteins, as natural emulsifiers, are sensitive to environmental changes, and phospholipid-protein interactions can reduce the sensitivity of proteins to environmental changes. In order to provide a reference for using the advantages of proteins and phospholipids to jointly improve the stability of emulsions and broaden the industrial application of emulsions, the interaction between different proteins and different phospholipids, the influencing factors of the interaction between proteins and phospholipids, and the application of protein-phospholipid complex emulsions were reviewed. Through hydrophobic interactions between phospholipids and proteins, the protein emulsion shows a stronger stability. The factors influencing the interactions between proteins and phospholipids are the ratio of phospholipids to proteins, pH, temperature, salt concentration, and the physical means used to prepare the emulsions (e.g. , high pressure, ultrasound). Protein-phospholipid complex emulsions can be used to deliver bioactive substances, prepare low-fat foods and artificial milk. Protein-phospholipid complex emulsions can be applied to food with high stability requirements, which can provide a new way to develop green and stable emulsifier for the food industry. |
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