Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-11-08 DOI:10.1002/aocs.12779

Jiayu Wen, Lianzhou Jiang, Xiaonan Sui

{"title":"Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods","authors":"Jiayu Wen, Lianzhou Jiang, Xiaonan Sui","doi":"10.1002/aocs.12779","DOIUrl":null,"url":null,"abstract":"Abstract Protein‐based Pickering emulsions are gaining popularity due to their biocompatibility and alignment with people's pursuit of health. This review focuses on recent advances in the preparation of Pickering emulsions using various plant and animal proteins from different sources. For sustainability and cost reasons, plant proteins are preferred, while animal proteins provide better nutritional quality. According to the type of plant or animal protein, the suitable modification and preparation methods of stable Pickering emulsion are summarized, including heating, enzyme induction, anti‐solvent precipitation, pH‐cycling, glycosylation, microwave heating, spray drying, and high hydrostatic pressure. Different methods were employed to modify the properties of Pickering emulsion particles at the oil–water interface. To overcome the amphiphilicity limitations of some proteins, substances such as polysaccharides or polyphenols were combined to improve the physical and chemical properties of the particles. Additionally, this review analyzes the effect of different protein particle sources on the properties of Pickering emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/aocs.12779","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Abstract Protein‐based Pickering emulsions are gaining popularity due to their biocompatibility and alignment with people's pursuit of health. This review focuses on recent advances in the preparation of Pickering emulsions using various plant and animal proteins from different sources. For sustainability and cost reasons, plant proteins are preferred, while animal proteins provide better nutritional quality. According to the type of plant or animal protein, the suitable modification and preparation methods of stable Pickering emulsion are summarized, including heating, enzyme induction, anti‐solvent precipitation, pH‐cycling, glycosylation, microwave heating, spray drying, and high hydrostatic pressure. Different methods were employed to modify the properties of Pickering emulsion particles at the oil–water interface. To overcome the amphiphilicity limitations of some proteins, substances such as polysaccharides or polyphenols were combined to improve the physical and chemical properties of the particles. Additionally, this review analyzes the effect of different protein particle sources on the properties of Pickering emulsions.

查看原文本刊更多论文

植物蛋白和动物蛋白基皮克林乳剂的制备及改性方法综述

基于蛋白质的皮克林乳剂因其生物相容性和与人们对健康的追求而越来越受欢迎。本文综述了利用不同来源的植物和动物蛋白制备皮克林乳剂的最新进展。出于可持续性和成本原因，植物蛋白是首选，而动物蛋白提供更好的营养质量。根据植物或动物蛋白的类型，总结了稳定酸洗乳的适宜改性和制备方法，包括加热、酶诱导、抗溶剂沉淀、pH循环、糖基化、微波加热、喷雾干燥和高压静水。采用不同的方法对油水界面处的Pickering乳化液颗粒进行了改性。为了克服某些蛋白质的两亲性限制，将多糖或多酚等物质结合在一起以改善颗粒的物理和化学性质。此外，本文还分析了不同蛋白质颗粒源对皮克林乳状液性能的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.

文献相关原料

公司名称	产品信息	采购帮参考价格