构建基于蛋白质,多糖和多的合物作为输送系统
Shizhang Yan1, Joe M Regenstein2, Baokun Qi1
1College of Food Science, Northeast Agricultural University, Harbin, China.
Critical reviews in food science and nutrition
|December 18, 2023
概括
像蛋白质和多糖类这样的自然聚合物形成了先进的食品输送系统. 本综述详细介绍了它们的相互作用和制备方法,用于食品应用中的稳定乳液.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 自然聚合物 (蛋白质,多糖) 是丰富的,生物活性和可生物降解的.
- 这些聚合物被修改或与小分子结合,用于食品输送系统.
- 蛋白质,多糖和多之间的相互作用是开发这些系统的关键.
研究的目的:
- 在散装阶段审查蛋白质,多糖和多的相互作用.
- 讨论在乳液输送系统中对合物的设计策略和合技术.
- 探索食品保存,开发和纳米载体系统中的应用.
主要方法:
- 对生物分子相互作用和结合方法的现有文献的审查.
- 对7种蛋白质-多糖-多联的制备方法的分析.
- 专注于乳液输送系统:传统,皮克林,多层和高内部相.
主要成果:
- 了解物理化学性质和相互作用对于设计有效的输送系统至关重要.
- 各种交叉连接方法 (梅拉德反应,酶,等等) 允许结合制备. 允许结合制备.
- 结合剂在食品乳液中增强稳定性和功能方面表现有前途.
结论:
- 对于稳定的乳液输送系统,了解散装相相互作用和制备方法至关重要.
- 蛋白质-多糖-多联合体在食品技术中提供了多方面的应用.
- 对这些结合物的进一步研究可以促进食品保存和纳米载体的发展.
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