牛乳蛋白纳米乳液中蛋白改性技术 及体系性质、应用研究进展Progress on protein modification technology, system properties and application in milk protein nanoemulsion

Abstract

牛乳蛋白纳米乳液体系不稳定，易发生絮凝和相分离等现象。为了改善纳米乳液的稳定性，需要对牛乳蛋白进行改性处理。以牛乳蛋白中的酪蛋白和乳清蛋白为研究对象，介绍了化学改性方法及效果，以及目前牛乳蛋白纳米乳液在食品中的应用情况。牛乳蛋白的化学改性方法主要有酸碱化、酰化、脱酰胺、磷酸化、糖基化等，其中糖基化是操作简便、效果显著的常用的牛乳蛋白改性方法。以改性的牛乳蛋白制备得到的纳米乳液，其冻融稳定性、乳化性以及抗氧化性得到改善。牛乳蛋白纳米乳液可以包封活性物质，实现靶向递送，在食品工业中应用广泛，也可以作为药物的稳定剂在制药行业应用。 The milk protein nanoemulsion system is unstable and prone to flocculation and phase separation. In order to improve the stability of the nanoemulsion, it is necessary to modify the milk protein. Taking casein and whey protein in milk protein as the research objects, the chemical modification methods and effects were introduced, as well as the current application of milk protein nanoemulsion in food. The chemical modification methods of milk protein mainly include acid-base, acylation, deamidation, phosphorylation, glycosylation, etc. Among them, glycosylation is a commonly used modification method of milk protein with the merits of simple operation and remarkable effect. The nanoemulsion prepared from the modified milk protein has improved freeze-thaw stability, emulsifying properties and antioxidant properties. Milk protein nanoemulsion can encapsulate active substances and achieve targeted delivery. The milk protein nanoemulsion system is widely used in the food industry and can also be used as a stabilizer for drugs in the pharmaceutical industry.

Keywords

• 牛乳蛋白；纳米乳液；化学改性；性质
• milk protein; nanoemulsion; chemical modification; property