福州大学汪少芸教授、袁毅副教授发表顶刊综述：生物分子间的非共价相互作用促进它们在食品乳液构建中的应用

2023-12-20 23:54:17

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由于生物分子具有无毒、无害、可食用和生物相容性等优点，在食品乳液生产中使用蛋白质、多糖、皂苷和磷脂等生物分子代替合成乳化剂引起了食品科学家的极大兴趣。然而，使用单一生物分子并不总能满足食品乳液应用的实际需求。因此，生物分子通常需要修饰才能获得理想的界面特性。其中，生物分子之间的非共价相互作用代表了一种很有前途的物理修饰方法，可以调节其界面性质，而不会引起与新化学键形成相关的健康风险。静电相互作用、疏水相互作用和氢键是常见的非共价相互作用，可促进生物分子在食品乳液中的有效应用。这些相互作用对生物分子基食品乳液的物理稳定性、氧化稳定性、消化率、递送特性、响应灵敏度和可印刷性产生了积极影响。然而，利用生物分子之间的非共价相互作用来促进它们在食品乳液中的应用仍然存在需要进一步改进的局限性。

福州大学汪少芸教授、袁毅副教授等人在Comprehensive Reviews in Food Science and Food Safety 发表了标题为“Noncovalent interactions between biomolecules facilitated their application in food emulsions’ construction: A review”的文章，综述了常见的生物分子乳化剂、生物分子间非共价相互作用对不同生物分子基乳液构建的促进作用和对乳液性能的积极影响，以及它们在生物分子乳液构建中的局限性和前景。总之，未来食品乳液的设计和开发将越来越依赖于生物分子之间的非共价相互作用。然而，为了充分利用这些相互作用来构建基于生物分子的乳液，还需要投入更多的工作。

专家介绍

汪少芸教授，2006—2009年在美国威斯康星大学和美国加州大学戴维斯分校从事博士后研究，入选全国三八红旗手、国家“万人计划”科技创新领军人才、科技部中青年科技创新领军人才、省A类高层次人才、省高层次创新人才、省科技创新领军人才。担任国家食品科学与工程“一流专业”负责人、省食品与生物工程“一流学科”带头人、省食品科学重点学科带头人、省海洋功能制品绿色制造“2011协同创新中心”主任、省海洋生物资源行业技术基地主任。担任Food Science of Animal Products科学主编，Food Science and Human Wellness、Journal of Future Foods、Hans Journal of Food and Nutrition Science、《食品科学》和《食品工业科技》编委；担任中国食品科技学会理事会理事、福建省食品科技学会副理事长、《中外食品技术》首批翻译专家。主持承担省部级以上项目30余项。编写著作6 部，获授权发明专利53 件，发表学术论文230 篇，其中被SCI/EI收录180余篇，多篇论文获中国食品学会创新科技论文奖和福建省自然科学优秀论文一等奖。主持成果获国际食品功能因子（ICoFF）学术大会奖、中国产学研合作创新成果一等奖、全国食品产学研创新发展优秀科研成果奖一等奖、福建省科技进步一等奖、中国石油和化学工业联合会科技进步一等奖、福建省自然科学二等奖、福建省科技进步二等奖；获评中国食品科技学会科技创新-杰出青年、宝钢优秀教师、卢嘉锡优秀导师、福建省优秀教师、福建省优秀科技工作者。

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yi Yuan¹, Congrong Chen¹, Xinyi Guo¹, Bing Li², Ni He², Shaoyun Wang¹

¹College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, FuzhouUniversity, Fuzhou, P. R. China

²School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministryof Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China

Abstract：

The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.

Reference:

Yuan, Y., Chen, C., Guo,X., Li, B., He, N., & Wang, S. (2024). Noncovalentinteractions between biomolecules facilitated theirapplication in food emulsions’ construction: Areview. Comprehensive Reviews in Food Science andFood Safety, 23, 1–23.

https://doi.org/10.1111/1541-4337.13285

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