Research Progress on Emulsions Stabilized by Maillard Reaction Products from Protein-Derived Peptides

Abstract

Emulsion is considered as a good system for delivering bioactive substances, but its instability limits its application. Protein-derived peptides have unique nutritional value and biological activity, possess a flexible structure, and are prone to unfolding and rearrangement at the oil-water interface, so emulsions stabilized by protein-derived peptides have received a lot of attention. Although protein-derived peptides can act as an effective emulsifier to form emulsions, they are inefficient in stabilizing the emulsions. Studies have found that emulsions stabilized with Maillard reaction products from protein-derived peptides have good stability, physicochemical and functional properties. Therefore, the action mechanism, physicochemical and functional properties of emulsions stabilized with Maillard reaction products from protein-derived peptides and the factors affecting their stability are elaborated in this review in order to provide a theoretical basis for expanding the application of protein-derived peptide stabilized emulsions in the delivery of bioactive substances.

Keywords

• protein-derived peptides; emulsion; maillard reaction; stability; delivery system