Guangfan Qu , Feiyan Yang , Xudong He , Yanxiang Gao , Shuguo Sun
{"title":"Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications","authors":"Guangfan Qu , Feiyan Yang , Xudong He , Yanxiang Gao , Shuguo Sun","doi":"10.1016/j.foodchem.2025.145204","DOIUrl":null,"url":null,"abstract":"<div><div>The development of biodegradable, food-grade emulsifiers for nutrient delivery and the enhancement of food quality has garnered significant attention from researchers. Quinoa protein possesses excellent nutritional and functional properties, as well as numerous health benefits. Particularly due to its emulsifying properties, quinoa protein is widely utilized in various food products, including baked goods and meat products. Its emulsifying capabilities, biocompatibility, and controlled release features make quinoa protein an ideal carrier for packaging and delivering functional substances. This paper comprehensively reviews the stability mechanisms of quinoa protein emulsifiers and discusses the effects of various influencing factors (culture, separation method, protein concentration, temperature, pH value and ionic strength) and modification methods (physical, chemical and biological modification) on its emulsifying properties. Furthermore, the applications of quinoa protein emulsifiers are explored, along with insights into the future development of their mechanisms and applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"491 ","pages":"Article 145204"},"PeriodicalIF":8.5000,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625024550","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The development of biodegradable, food-grade emulsifiers for nutrient delivery and the enhancement of food quality has garnered significant attention from researchers. Quinoa protein possesses excellent nutritional and functional properties, as well as numerous health benefits. Particularly due to its emulsifying properties, quinoa protein is widely utilized in various food products, including baked goods and meat products. Its emulsifying capabilities, biocompatibility, and controlled release features make quinoa protein an ideal carrier for packaging and delivering functional substances. This paper comprehensively reviews the stability mechanisms of quinoa protein emulsifiers and discusses the effects of various influencing factors (culture, separation method, protein concentration, temperature, pH value and ionic strength) and modification methods (physical, chemical and biological modification) on its emulsifying properties. Furthermore, the applications of quinoa protein emulsifiers are explored, along with insights into the future development of their mechanisms and applications.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.