Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-08-03 DOI:10.1002/aocs.12729

Xiaojiao Li, Hao Cheng, L. Liang

{"title":"Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry","authors":"Xiaojiao Li, Hao Cheng, L. Liang","doi":"10.1002/aocs.12729","DOIUrl":null,"url":null,"abstract":"Food emulsion is one of the major systems in the food industry, which exists in spreads, dressings, creams, sauces, dips, and beverages. Recently, there has been an active search for suitable plant protein sources to replace animal proteins for the fabrication of advanced emulsion systems in the food industry. Pea protein is getting more and more attention as a good emulsifier in the food industry because of its low cost, low allergy, rich nutrition, and good functionality. This review summarizes recent studies on the fabrication and utilization of these advanced emulsions with pea proteins, including nanoemulsions, Pickering emulsions, high internal phase emulsions, and double emulsions. A brief description of emulsifying property of pea protein is given, then the formation and properties of each type of pea protein emulsions are described, and finally, the potential applications of pea protein as an emulsifier in commercial food products are introduced. A particular emphasis is given to the utilization of pea protein as an emulsifier and these advanced pea protein emulsions for the delivery of bioactive components, 3D printing, and production of market products.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-08-03","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://doi.org/10.1002/aocs.12729","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

Food emulsion is one of the major systems in the food industry, which exists in spreads, dressings, creams, sauces, dips, and beverages. Recently, there has been an active search for suitable plant protein sources to replace animal proteins for the fabrication of advanced emulsion systems in the food industry. Pea protein is getting more and more attention as a good emulsifier in the food industry because of its low cost, low allergy, rich nutrition, and good functionality. This review summarizes recent studies on the fabrication and utilization of these advanced emulsions with pea proteins, including nanoemulsions, Pickering emulsions, high internal phase emulsions, and double emulsions. A brief description of emulsifying property of pea protein is given, then the formation and properties of each type of pea protein emulsions are described, and finally, the potential applications of pea protein as an emulsifier in commercial food products are introduced. A particular emphasis is given to the utilization of pea protein as an emulsifier and these advanced pea protein emulsions for the delivery of bioactive components, 3D printing, and production of market products.

查看原文本刊更多论文

豌豆蛋白高级乳剂的制备及其在食品工业中的应用进展

食品乳剂是食品工业的主要体系之一，存在于涂酱、调味品、奶油、酱汁、蘸料和饮料中。近年来，人们一直在积极寻找合适的植物蛋白来源，以取代动物蛋白，用于食品工业中先进乳液体系的制造。豌豆蛋白以其低成本、低过敏、营养丰富、功能性好等优点，作为一种优良的乳化剂越来越受到食品工业的重视。本文综述了近年来以豌豆蛋白为主要原料的纳米乳剂、皮克林乳剂、高内相乳剂和双相乳剂的制备及应用研究进展。简要介绍了豌豆蛋白的乳化特性，然后介绍了各种类型的豌豆蛋白乳化剂的形成和性质，最后介绍了豌豆蛋白作为乳化剂在商业食品中的潜在应用。特别强调了豌豆蛋白作为乳化剂的利用，以及这些先进的豌豆蛋白乳剂用于生物活性成分的输送、3D打印和市场产品的生产。

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