多糖纳米硒的制备、功能和在食品领域应用的研究进展

摘要/Abstract

摘要： 纳米硒是纳米尺度的单质硒，具有独特的理化性质和生物活性，在农业、食品、医药等领域具有潜在的应用价值。多糖生物相容性好、稳定性强、功能多样，可用于纳米硒的稳定制备和功能化修饰，改善纳米硒的理化性质和功效活性。本文聚焦多糖纳米硒的制备、功能和应用，重点总结利用化学还原合成多糖纳米硒的方法和技术，分析多糖对纳米硒理化性质的调控和影响，对多糖纳米硒的抗氧化、免疫调节和抗肿瘤活性展开综述，介绍多糖纳米硒在食品相关领域的应用，并探讨了多糖纳米硒应用于食品营养强化所面临的挑战，旨在为多糖纳米硒的研发提供理论基础和研究思路。

关键词: 纳米硒, 多糖, 制备, 功能, 食品, 营养强化

Abstract: Selenium nanoparticles (SeNPs) is a kind of elemental selenium particles at nano-size scale, possess great potential in their application in the fields of agriculture, food, medicine and etc, thanks to the unique properties and excellent biological activities of these nanoparticles. Polysaccharides with their excellent bio-compatibility, good stability and various bio-activities, are helpful to the stable preparation and functional decoration of SeNPs, which might improve the physicochemical properties and functional activities of the nano systems. In this paper, the preparation, bio-activities and application of polysaccharide-SeNPs became the focus of attention. Briefly, the methods and technology utilized to synthesize the SeNPs through chemical reduction were summarized and then, the coordination and influence of polysaccharides upon these nanoparticles were analyzed. After that, the antioxidant capacity, immunomodulatory activities and anti-tumor abilities of the polysaccharide-SeNPs were reviewed, while the application of the polysaccharides-nano-system in the food-related fields was introduced. Finally, the opportunities and challenges of the polysaccharide-SeNPs were discussed when the nanoparticles were utilized to improve the food nutrition. The review might provide theoretical basis and research ideas for the research & development of polysaccharide-SeNPs.

Key words: selenium nanoparticles, polysaccharide, preparation, bio-activities, food, nutrition enhancement

中图分类号:

TS201.2

钟泽梁洪碧红肖美添白锴凯. 多糖纳米硒的制备、功能和在食品领域应用的研究进展[J]. 食品科学, 0, (): 0-0.

Ze-Liang ZHONG Bi-Hong Kai-Kai BAI. The Preparation & Nutrition of Polysaccharide-Selenium-Nanoparticles and Their Application in Food-related Fields: A Review[J]. FOOD SCIENCE, 0, (): 0-0.

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