随着全球对适用于农用化学品的清洁标签和可持续乳化剂的需求不断增加,个人护理和食品工业,蛋白质基颗粒由于其相当大的表面活性而成为食品工业中很有前途的乳液稳定剂,可生物降解性和优异的营养价值。越来越多的证据表明,相对于经典的刚性无机颗粒,蛋白质胶体颗粒更像软颗粒来稳定乳液。对皮克林乳液的简要历史介绍首先提供了一个概念框架。然后,更详细地介绍了基于蛋白质的颗粒的构象特性以及制备和修饰方法。此外,粒子的形状,还讨论了界面排列和相互作用。最后,这些材料的新颖应用以及有关界面构象的未来观点,考虑了基于蛋白质的Pickering颗粒的流变学和工业生产。总之,发现热和溶剂诱导的聚集是基于蛋白质的Pickering颗粒的主要制造方法。通过与多糖的络合或共价相互作用,蛋白质和酚类物质,蛋白质颗粒表现出改善的溶解度,乳化效果和生物活性功能。根据不同的形状,基于蛋白质的Pickering颗粒可以分为细长和线性颗粒,球形颗粒,板状颗粒,和分形聚集体,它们具有不同的界面吸附能。总的来说,嵌入安排,界面流变学和大规模生产的蛋白质颗粒是挑战,也是机遇并存的进一步研究。
With the increasing global demand for clean-label and sustainable emulsifiers that are suitable for use in agrochemicals, personal care and food industry, protein-based particles are becoming promising emulsion stabilizer in food industry owing to their considerable surface activity, biodegradability and excellent nutritional value. Accumulating evidence implies that, relative to classical rigid inorganic particles, protein colloidal particles perform more as soft particles to stabilize emulsions. A brief historical introduction to Pickering emulsions provides a conceptual framework firstly. Then, the conformational properties and methods of fabrication and modification of protein-based particles are introduced in more detail. In addition, the particle shape, interfacial arrangement and interaction are also discussed. Finally, novel application of these materials and future perspectives concerning the interfacial conformation, rheology and industrial production of protein-based Pickering particles are considered. In summary, thermal and solvent-induced aggregation are found to be the principal fabrication methods of protein-based Pickering particles. Through the complexation or covalent interaction with polysaccharides, proteins and phenolics, protein particles exhibit improved solubility, emulsification effectiveness and bioactive functionalities. According to different shapes, protein-based Pickering particles can be categorized into elongated and linear particles, spherical particles, plate-shaped particles, and fractal aggregates, which have different interfacial adsorption energy. Overall, the embedding arrangement, interfacial rheology and large-scale production of protein particles are challenges as well as opportunities that coexist in further studies.