{"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":"<p>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.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"1027-1042"},"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":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/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
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.
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.
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