王元,马春敏,杨杨,徐悦,张光,王冰,许馨予,张娜

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

文章系统综述了基于蛋白质与多糖基颗粒稳定的Pickering乳液在食品风味物质包封、保护、可控释放中的应用研究进展。风味物质作为决定食品感官品质的核心组分，易在加工和储运过程中因挥发、氧化或降解而损失，传统乳液体系依赖合成乳化剂，存在稳定性差和清洁标签问题。Pickering乳液凭借固体颗粒在油-水界面吸附形成的致密界面膜，具有高力学强度、环境友好性和可控释放特性，成为新一代风味递送系统的研究热点。文章重点阐述了蛋白质-多糖复合颗粒的构建策略(包括共价与非共价相互作用)、关键影响因素(组分特性、质量比、环境条件等)及其对颗粒界面行为与稳定性的调控机制；分析了Pickering乳液的制备方法及多尺度稳定机制，包括界面吸附行为、空间阻隔、三维网络结构、耗尽效应等；总结了该体系在提高风味物质包封率、增强氧化稳定性、实现pH、酶响应释放和改善食品感官品质方面的显著优势。最后，针对当前研究中构效关系不明、规模化制备瓶颈、实际应用适配性等挑战，对未来的研究方向进行了展望，旨在为开发高效、智能且符合清洁标签要求的风味递送系统提供理论参考与技术支撑。

关键词(KeyWords)： Pickering乳液;蛋白质-多糖复合颗粒;风味物质包封;可控释放;界面稳定性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发项目(2021YFD2100902-3)

作者(Author): 王元,马春敏,杨杨,徐悦,张光,王冰,许馨予,张娜

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