蛋白质作为乳化剂在纳米乳液中的应用

近年来，纳米乳液引起了人们的广泛关注，并在制备纳米乳液的过程中使用天然乳化剂替代合成乳化剂。由于蛋白质具有商业可用性、高营养价值和卓越的功能特性，对不同种类蛋白质乳化的纳米乳液进行全面综述，主要介绍制备纳米乳液时用到的不同种类蛋白质乳化剂，从油相的选择、乳化剂的筛选、乳化剂的混合使用、制备方法及表征（粒径、分散指数、Zeta电位和包封率等）等方面进行讨论，以期为食品和制药业领域的新型应用提供参考。

In recent years, there has been a great deal of interest in nanoemulsions, with a growing focus on using natural emulsifiers instead of synthetic ones in the preparation of nanoemulsions. Since proteins have commercial availability, high nutritional value and excellent functional properties, a comprehensive review of different kinds of protein emulsified nanoemulsions has been chosen. This review delved into the varied types of protein emulsifiers employed in nanoemulsion preparation experiments, covering aspects such as oil phase selection, emulsifier screening, blending techniques, preparation methodologies, and characterization metrics (including particle size, dispersibility, zeta potential, and encapsulation efficiency et al.). The aim was to offer insights that could pave the way for innovative applications in the food and pharmaceutical industries.