食品科学 ›› 2018, Vol. 39 ›› Issue (21): 285-292.doi: 10.7506/spkx1002-6630-201821043

• 专题论述 • 上一篇    下一篇

食品功能因子传递系统——双层乳液研究进展

吕沛峰,王 迪,高彦祥,袁 芳*   

  1. 中国农业大学食品科学与营养工程学院,北京 100083
  • 出版日期:2018-11-15 发布日期:2018-11-21
  • 基金资助:
    国家自然科学基金面上项目(31371836)

Progress in Bilayer Emulsions as a Delivery System for Functional Food Components

Lü Peifeng, WANG Di, GAO Yanxiang, YUAN Fang*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2018-11-15 Published:2018-11-21

摘要: 双层乳液是多层乳液的一种,一般通过层-层静电自组装技术形成两层界面层,其两个界面层可由蛋白质、多糖等生物聚合物或磷脂、吐温等小分子表面活性剂以静电吸附或共价结合的方式形成于乳液液滴的表面。作为一种传递体系,与传统的单层乳液相比,双层乳液在结构稳定性和抵抗环境压力(如酸碱度、温度和离子强度等)方面更具优势,能对所包埋的生物活性物质提供更好的保护,且具有一定的控释能力。双层乳液因其独特的优势在食品工业生产以及功能食品的开发等领域具有广阔的发展前景。本文结合近年来双层乳液的研究,从双层乳液的制备、界面层的材料、理化稳定性、作为一种传递体系的特点及其在食品领域的应用等方面进行综述。

关键词: 双层乳液, 蛋白质, 多糖, 静电吸附, 共价键, 传递系统

Abstract: Bilayer emulsion is a multilayer emulsion, and it is generally prepared by layer-by-layer self-assembly technique. Bilayer emulsion forms double interface layers that consist of some biopolymers (such as proteins and polysaccharides) or phospholipids and small molecular surfactants (Tween) via electrostatic adsorption or covalent bond on the surface of emulsion droplets. Compared with the traditional single layer emulsion, bilayer emulsion has more advantages in stability, resistance to environmental stresses (such as pH, temperature, and ionic strength) and the ability to protect encapsulated bioactive substances and control their release for use as a delivery system. Because of its unique advantages, bilayer emulsion has broad prospects for application in the food industry and functional foods. The present article reviews the preparation, interface layer components and stability of bilayer emulsions. The advantages and applications of bilayer emulsions in food industry are also presented.

Key words: bilayer emulsion, proteins, polysaccharides, electrostatic adsorption, covalent bonds, delivery systems

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