使用乳清蛋白封装生物活性成分的挑战和进步
Manuel Figueiredo1,2,3, Zsuzsa Sárkány3,4, Fernando Rocha1,2
1LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
Foods (Basel, Switzerland)
|February 26, 2025
概括
乳清蛋白为功能性食品中生物活性成分的封装提供了一个可持续的解决方案. 这些蛋白质保护敏感化合物,创造稳定的纳米粒子和其他结构,以增强健康益处.
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:
- 功能性食品因其健康益处和降低疾病风险而受到越来越多的关注.
- 封装保护敏感的生物活性成分免受降解.
- 乳清蛋白是丰富的,安全的,并具有良好的结合能力,用于封装.
研究的目的:
- 审查食品工业中基于乳清蛋白的封装系统.
- 以突出使用乳清蛋白的稳定生物活性配方的最新进展.
- 讨论乳清蛋白作为营养载体的潜力.
主要方法:
- 关于乳清蛋白封装的科学文献的综述.
- 对beta-lactoglobulin (β-LG) 的结构性质进行分析.
- 讨论各种基于乳清蛋白的封装系统 (纳米颗粒,纳米纤维,乳液).
主要成果:
- 乳清蛋白有效地结合敏感的生物活性物质,如维生素,多和抗氧化剂.
- 稳定的复合物可以被制成各种微型和纳米结构.
- 讨论了使用乳清蛋白单独或混合系统创建稳定配方的进展.
结论:
- 乳清蛋白是封装生物活性化合物的宝贵资源.
- 开发可扩展,坚固和稳定的封装系统仍然是一个关键的挑战.
- 乳清蛋白封装增强了功能性食品中促进健康的成分的传递.
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