2013年11月15日 · Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drug and nutrient delivery.

2023年11月1日 · Emulsification is an important functional property of plant proteins because most proteins have surface-acting properties and can act as surfactants. Unlike small molecular weight emulsifiers that diffuse rapidly to the interface to provide emulsion formation, proteins, being macromolecules and diffuse more slowly.

2024年3月1日 · Protein can be connected directly with the emulsifier polar groups through hydrogen bonding; ionic emulsifier positive electric groups and protein molecules can have electrostatic interactions; in the aqueous phase medium, the non-polar part of the protein and the emulsifier end group hydrophobic interaction can improve the interfacial tension ...

2008年1月1日 · Emulsifying properties of proteins basically depend on two effects: (1) a substantial decrease in the interfacial ten- sion due to the adsorption of the protein at the oil-water...

Emulsification is the most important process in the manufacturing of many formulated foods. Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 µm. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (O/W) or water in oil (W/O) type.

2023年7月14日 · Therefore, this paper aims to focus on the role of proteins’ emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances. 1.

Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate).

2024年12月14日 · This chapter delineates three commonly applied methods to characterize protein emulsification ability, namely, the centrifugation method, the turbidimetry method, and the conductivity method.

2020年9月28日 · Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In an acidic environment, pea proteins associate to form submicrometer-sized particles. Previous studies suggested that the emulsions at acidic pH were stabilized due to a Pickering mechanism.

2024年1月31日 · We reviewed the mechanism and influencing factors of fish protein as an emulsifier and the method of improving its emulsifying properties. Furthermore, the application and prospect of fish protein as an emulsifier were discussed.