Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations.
蛋白质和乳化剂稳定的食品乳液：机理探索综述
📄 英文摘要 English Abstract
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions. This paper summarizes the research on intrinsic mechanisms of food emulsions stabilized by emulsifiers and proteins in recent years. The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two. The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.
📄 中文摘要 Chinese Abstract
📋 英文结构化总结 English Structured Summary
摘要整理
Background:
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable due to their thermodynamic instability, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions. It becomes crucial to study the intrinsic mechanisms of emulsifiers and proteins and their joint stabilization of food emulsions.
Methods:
N/A - Review article
Results:
The destabilization and stabilization of emulsions are related to the added surfactants. The properties, type, and concentration of emulsifiers determine the stability of emulsions, and the emulsifiers can be classified into different types (e.g., ionic or nonionic, solid or liquid) according to their properties and sources. The physicochemical properties of proteins (e.g., spatial conformation, hydrophobicity) and the composition of proteins can also determine the stability of emulsions, and emulsions stabilized by emulsifiers and proteins together not only depend on these factors but also have a great relationship with the mutual combination and competition between the two.
Data Summary:
The provided text does not contain quantitative results or key statistics.
Conclusions:
The instability and stability of emulsions are related to factors such as interfacial interaction forces, the rheological nature of the interface, and the added surfactant.
Practical Significance:
The stability of food emulsions is the basis for other properties. During their production and processing, emulsions tend to become unstable, and it is usually necessary to add emulsifiers and proteins to stabilize emulsions, highlighting the real-world importance of understanding these stabilization mechanisms for food manufacturing.
📋 中文结构化总结 Chinese Structured Summary
背景:
食品乳液的稳定性是其其他性质的基础。在生产和加工过程中，乳液由于其热力学不稳定性而往往变得不稳定，通常需要添加乳化剂和蛋白质来稳定乳液。因此，研究乳化剂和蛋白质的内在机理及其共同稳定食品乳液的机制变得至关重要。
方法:
不适用——综述类文章
结果:
乳液的失稳与稳定与所添加的表面活性剂有关。乳化剂的性质、类型和浓度决定了乳液的稳定性，乳化剂可根据其性质和来源分为不同类型（如离子型或非离子型、固态或液态）。蛋白质的理化性质（如空间构象、疏水性）和蛋白质的组成也能决定乳液的稳定性，而由乳化剂和蛋白质共同稳定的乳液不仅取决于这些因素，还与两者之间的相互结合和竞争关系密切相关。
数据总结:
所提供的文本不包含定量结果或关键统计数据。
结论:
乳液的不稳定性和稳定性与界面相互作用力、界面的流变性质以及所添加的表面活性剂等因素有关。
实际意义:
食品乳液的稳定性是其其他性质的基础。在生产和加工过程中，乳液往往变得不稳定，通常需要添加乳化剂和蛋白质来稳定乳液，这凸显了理解这些稳定机制对于食品制造的实际重要性。