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

作者：Yujuan Tian, Xiaohui Lv, Deog‐Hwan Oh, Jihan M. Kassem, Mohamed Salama, Xing Fu · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2024 · DOI：10.1111/1541-4337.70004 · 被引用次数：50 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food Chemistry and Fat Analysis

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.