食品科学 ›› 2019, Vol. 40 ›› Issue (17): 317-324.doi: 10.7506/spkx1002-6630-20180917-182

• 专题论述 • 上一篇    下一篇

天然可食性壁材虫胶在功能组分微囊化中的应用研究进展

黄雪,张慧,彭舒悦,赵萌,方亚鹏   

  1. (1.湖北工业大学生物工程与食品学院,菲利普斯亲水胶体研究中心,湖北省食品胶体国际科技合作基地,湖北?武汉 430068;2.工业发酵湖北省协同创新中心,湖北?武汉 430068)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601514);国家自然科学基金面上项目(31322043); 湖北省科技厅国际合作项目(DWHZ2017000010)

Recent Progress in the Application Shellac as a Natural Edible Wall Material in the Microencapsulation of Functional Ingredients

HUANG Xue, ZHANG Hui, PENG Shuyue, ZHAO Meng, FANG Yapeng   

  1. (1. Glyn O. Phillips Hydrocolloid Research Centre, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Wuhan 430068, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 虫胶是一种新兴的功能性组分微囊化壁材,天然、无毒、生物可降解,具有在中酸性水溶液中不溶、碱性水溶液中溶解的特性,以及良好的成膜性和热性能,可较好地应用于耐酸、阻湿、胃肠道控释等方面。本文综述了虫胶的组成、物化特性;以食品、制药行业中的益生菌、维生素、天然色素、油脂、蛋白、药物等组分为代表,归纳总结了虫胶微囊化在各产业中的应用研究进展;以挤压法、乳化法、相分离法、电喷雾法和静电纺丝法为代表,详细介绍了虫胶的微囊化方法;并对虫胶及其微囊化的研究方向进行展望。

关键词: 虫胶, 功能性组分, 微囊化

Abstract: Shellac is an emerging wall material for the microencapsulation of functional ingredients, which is natural, non-toxic and biodegradable. It has special solubility (insoluble in neutral and acidic solutions, but soluble in alkaline solution), good film-forming ability and special thermal properties, which makes shellac an excellent material for acid resistance, moisture barrier and controlled release of functional ingredients in the intestine. This review first summarizes the chemical components and physiochemical properties of shellac. It then reviews the application of shellac in the microencapsulation of representative functional ingredients in the food and pharmaceutical industries including probiotics, vitamin, natural colorant, lipid, protein and drug, with focus on encapsulation techniques such as extrusion, emulsification, phase separation, electrospray and electrospinning. Finally, some directions for further studies of shellac and its encapsulation are presented.

Key words: shellac, functional ingredients, microencapsulation

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