静电纺丝技术在禽蛋蛋白质中的应用

摘要/Abstract

摘要： 禽蛋是蛋白质的天然宝库，其中多种蛋白质具有抑菌、免疫调节、抗肿瘤、抗氧化等生物活性，将其作为静电纺丝材料具有很大的发展前景。蛋白质具有良好的生物相容性和可降解性，当其尺度到纳米级后，会导致其纳米材料具有许多理想的性能。静电纺丝是一种简单有效的制备纳米纤维的方法，因此经过静电纺丝将其制成纳米纤维，不但能提高比表面积和多孔率，更能发挥其重要的功能性质。文章对鸡蛋中主要蛋白质如卵白蛋白、溶菌酶、卵黄高磷蛋白、可溶性蛋壳膜蛋白等的静电纺丝技术应用做了综述，为活性蛋白质电纺技术的后续研究提供参考。

关键词: 静电纺丝, 卵白蛋白, 溶菌酶, 卵黄高磷蛋白, 可溶性蛋壳膜

Abstract: Protein has good biocompatibility and biodegradability, when its scale to the nanometer level, it will lead to nano-materials have many desirable properties. Electrospinning is recognized as a simple and effective method for frabricating nanofibers. Therefore, through electrospinning nanofibers, not only can improve the ratio of surface area and porosity of protein materials, but also better play its important functions in nature. As the electrospun materials, they have great prospects for development. This article mainly discussed the electrospinning technology and its applications in biological active proteins such as ovalbumin, lysozyme, phosvitin, soluble eggshell membrane protein, which will provide referrance to the post-study of electrospinning for active proteins in poultry eggs.

Key words: Electrospun, Ovalbumin, Lysozyme, Phosvitin, Soluble eggshell membrane protein

中图分类号:

TS253.4

张珍马美湖黄茜. 静电纺丝技术在禽蛋蛋白质中的应用[J]. 食品科学, 0, (): 0-0.

Zhen ZHANG Ma Meihu Huang Xi. The electrospinning technology in the application of the poultry egg protein[J]. FOOD SCIENCE, 0, (): 0-0.

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