天然生物大分子及其复合物在食品微凝胶传递体系中的应用

摘要/Abstract

摘要： 微凝胶是一种内部交联的纳米或微米级粒子，能形成三维网络结构，可作为食品功能因子的递送载体。本文综述了适用于制作微凝胶的两大类天然生物大分子：蛋白质和多糖。介绍了常见的几种不同来源的蛋白质和多糖的组成结构及胶凝特性，分析了天然生物大分子在食品功能因子传递构建及评价中的最新进展，探讨在食品微凝胶制备中的潜在价值及未来研究热点。

关键词: 微凝胶, 蛋白质, 多糖, 传递体系

Abstract: Microgels are nano- or micro-scale particles that are internally cross-linked and form a three-dimensional network and can serve as a delivery vehicle for food function factors.The review and gelling properties of common proteins and polysaccharides from different sources were introduced and analyzed The latest development of natural biomacromolecules in the construction and evaluation of food function factors.The potential value of natural biomacromolecules in the preparation of food microgels and future research hotspots were discussed in the review .

Key words: Microgel, protein, polysaccharide, delivery system

中图分类号:

TS201.7

高雅馨侯占群段盛林牟德华. 天然生物大分子及其复合物在食品微凝胶传递体系中的应用[J]. 食品科学, 0, (): 0-0.

gao yaxin. Application of natural biomacromolecules and their complexes in food microgel delivery system[J]. FOOD SCIENCE, 0, (): 0-0.

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