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Review | Publishing Language: Chinese | Open Access

Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins

Lijuan LU1 , Hui SHEN2, Wenhui QI2 ( ), Zhisheng ZHANG2 ( ), Ying SHU2, Han WANG2, Xu ZHANG2, Qingrui YANG2, Tianyi YANG3
Shijiazhuang Food and Drug Inspection Center, Shijiazhuang 050000, China
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China
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Abstract

Myofibrillar protein (MP) is one of the most abundant amphiphilic proteins in muscle, has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions. MP-stabilized Pickering emulsions have many advantages such as high stability, economical preparation, and environmental friendliness. The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic. This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions, as well as the effects of other food components (e.g., polysaccharides, amino acids, and antioxidants) on the stability of the emulsions.

Keywords

myofibrillar proteinPickering emulsionstabilization mechanismfactorpolysaccharide
CLC number: TS201.7 Document code: A Article ID: 1001-8123(2024)04-0051-11

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Meat Research
Volume 38 Issue 4,
April 2024
Pages 51-61
DOI: 10.7506/rlyj1001-8123-20240421-091

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Cite this article:
LU L, SHEN H, QI W, et al. Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins. Meat Research, 2024, 38(4): 51-61. https://doi.org/10.7506/rlyj1001-8123-20240421-091

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Received: 21 April 2024
Published: 30 April 2024
© China Meat Research Center 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).