Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI:10.1111/1541-4337.70004
Yujuan Tian, Xiaohui Lv, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Xing Fu
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Abstract

As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil–water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in-depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.

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鸡蛋蛋白的乳化特性:影响因素、改良技术和应用
鸡蛋是一种重要的食品配料,具有良好的营养和功能特性,对健康有益,因此被广泛应用于食品配方中。特别是,鸡蛋蛋白具有良好的乳化特性,通常可用于蛋黄酱和烘焙食品等各种食品中。鸡蛋蛋白颗粒可作为皮克林乳剂的稳定剂,因为它们能有效吸附在油水界面上,降低界面张力,形成稳定的物理屏障。鸡蛋蛋白具有乳化特性、生物相容性、控释能力和保护生物活性物质的能力,因此已成为封装和输送功能性物质的理想载体。本综述的重点是总结目前将鸡蛋蛋白用作乳化剂的进展。讨论了影响因素(温度、pH 值和离子强度)和各种改性方法(物理、化学和生物改性)对鸡蛋蛋白乳化特性的影响。此外,还介绍了鸡蛋蛋白作为乳化剂在食品中的应用。通过对鸡蛋蛋白乳化特性的深入研究,可以优化其在食品、生物医学和其他领域的应用。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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