摘要
壳聚糖是天然的生物材料,具有独特的阳离子性质和优良的成膜性,可单独作为微胶囊化壁材,也可与小分子表面活性剂或大分子聚电解质发生静电相互作用,形成双层界面保护膜。综述了壳聚糖食品微胶囊的制备方法、影响因素及其对物质的控制释放作用,为壳聚糖在食品微胶囊化中的研究和应用提供理论基础。
Ch tosan is one of the excellent wail materials of microencapsulation.The formation ot microcapsules was affected by： molecular weight, degree of deacetylation, concentration of chitosan, pH and ionic strength of the emulsion.Chitosan membrane can avoid the oxidation of oil and control release of active materials effectively due to its unique cationic performance and favorable film-forming property.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期334-337,341,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(40876065)
关键词
壳聚糖
食品微胶囊化
制备
控制释放
chitosan
food microencapsulation
preparation
control release
