聚糖和多在多元蛋白质复合体系统中的食品包装应用和机制:综述
Jing Jiang1, Sheng Qian1, Tingyu Song1
1College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
基于蛋白质的复合系统增强了功能因素如多和多糖的稳定性和传递. 这些系统为各种应用提供了改进的抗氧化,抗菌和抗炎性质.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养科学 营养科学
背景情况:
- 基于蛋白质的多组件系统在功能研究中越来越受欢迎.
- 功能因素如多和多糖类提供抗氧化,抗菌和抗炎性质.
- 这些功能因素单独使用时,通常会出现不良的稳定性,溶解性和生物可用性.
研究的目的:
- 研究基于蛋白质的多元组合复合系统的形成和益处.
- 探索使用这些系统来改善功能因素的交付和稳定性.
- 评估这些复合材料在食品防腐和抗菌应用中的潜力.
主要方法:
- 通过将功能因素 (多,多糖) 与蛋白质相结合,形成多元组合系统.
- 利用非共价相互作用 (键,疏水力,静电力) 来稳定系统.
- 复合材料系统的特性和性能作为交付车辆和功能片的表征.
主要成果:
- 基于蛋白质的复合材料显著提高了多和多糖的稳定性和生物可用性.
- 复合系统证明了对功能因素的有效保护,防止其降解.
- 通过特定的细胞膜受体相互作用来实现功能因素的向传递.
- 功能复合膜在食品应用中具有延长的保质期和特定的抗菌活性.
结论:
- 基于蛋白质的多组件系统提供了一个强大的策略,可以克服个别功能因素的局限性.
- 这些系统为有针对性的交付和增强生物活性提供了一个稳定有效的平台.
- 开发的复合系统对食品保存和功能性食品成分的开发具有重大前景.
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