Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state and have inferior functionality compared with animal-derived proteins from milk or eggs. Much of the current focus is on modifying these proteins, whereas better interface stabilizing functionality can also be obtained by choosing more targeted protein extraction methods. This review will highlight the benefits and drawbacks of current and novel protein sources and protein extraction methods with respect to interfacial properties.

了解植物蛋白的空气-水和油-水界面行为对于在食品系统中开发稳定的乳液和泡沫至关重要。植物作物通常被加工成高纯度的蛋白质提取物，主要由球蛋白组成。由于它们的紧密和高度聚集状态，这些球蛋白通常无法形成坚硬的界面层，并且与来自牛奶或鸡蛋的动物来源蛋白质相比，其功能较差。当前的大部分重点是修饰这些蛋白质，而通过选择更有针对性的蛋白质提取方法也可以获得更好的界面稳定功能。本综述将重点介绍当前和新型蛋白质来源以及蛋白质提取方法在界面特性方面的优缺点。