A Literature Review on the Application of Natural Biomacromolecules and Their Complexes in Food Microgel Delivery System

doi:10.7506/spkx1002-6630-20180911-107

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (15): 323-329.doi: 10.7506/spkx1002-6630-20180911-107

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A Literature Review on the Application of Natural Biomacromolecules and Their Complexes in Food Microgel Delivery System

GAO Yaxin, YU Youqiang, ZHU Qiaosha, HOU Zhanqun, DUAN Shenglin, MOU Dehua

1. College of Bioscience & Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. China National Research Institute of Food & Fermentation Industries Corporation Limited, Beijing 100015, China

Online:2019-08-15 Published:2019-08-26

Abstract

Abstract: Microgels are nano- or micro-scale particles that are internally cross-linked to form a three-dimensional network and can serve as a delivery vehicle for food functional factors. This article provides an overview of two kinds of natural biomacromolecules suitable for making microgels: proteins and polysaccharides. The composition and gelling properties of common proteins and polysaccharides from different sources are described. The latest applications of natural biomacromolecules in food delivery systems are also presented. Finally, we conclude with some remarks on the potential value of natural biomacromolecules in the preparation of food microgels as well as future research hotspots.

Key words: microgel, protein, polysaccharide, delivery system

CLC Number:

TS201.7

GAO Yaxin, YU Youqiang, ZHU Qiaosha, HOU Zhanqun, DUAN Shenglin, MOU Dehua. A Literature Review on the Application of Natural Biomacromolecules and Their Complexes in Food Microgel Delivery System[J]. FOOD SCIENCE, 2019, 40(15): 323-329.

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A Literature Review on the Application of Natural Biomacromolecules and Their Complexes in Food Microgel Delivery System

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