肉类研究2024，Vol.38Issue(4)：51-61,11.DOI:10.7506/rlyj1001-8123-20240421-091
肌原纤维蛋白稳定的Pickering乳液研究进展
Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins
摘要
Abstract
Myofibrillar protein(MP)is one of the most abundant amphiphilic proteins in muscle,has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions.MP-stabilized Pickering emulsions have many advantages such as high stability,economical preparation,and environmental friendliness.The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic.This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions,as well as the effects of other food components(e.g.,polysaccharides,amino acids,and antioxidants)on the stability of the emulsions.关键词
肌原纤维蛋白/Pickering乳液/稳定机理/影响因素/多糖Key words
myofibrillar protein/Pickering emulsion/stabilization mechanism/factor/polysaccharide分类
轻工纺织引用本文复制引用
路丽娟,沈辉,齐文慧,张志胜,淑英,王晗,张旭,杨清蕊,杨天一..肌原纤维蛋白稳定的Pickering乳液研究进展[J].肉类研究,2024,38(4):51-61,11.基金项目
河北农业大学引进人才科研专项(YJ2021025) （YJ2021025）
河北省自然科学基金青年科学基金项目(C2021204154) （C2021204154）
河北省自然科学基金生物联合基金项目(C2023204010) （C2023204010）
河北省产品加工与品牌岗位项目(HBCT2024250205) （HBCT2024250205）
