摘要
蛋白质微胶具有优异的尺寸效应、生物兼容性和疏水分子荷载能力,可望成为新一代功能性食品配料。本文对蛋白微胶的制备技术,形成机制及调控进行了综述,重点讨论蛋白质聚集行为控制与蛋白质微胶形成的关系;提出营养微胶的概念;对蛋白质微胶形成时蛋白与植物多酚的相互作用进行了分析;阐述了蛋白质微胶的界面吸附行为和凝胶特性及其在真实食品体系的应用情况。
Protein microgels （PMG） with meso-scale structure, biocompatibility and lipophilic binding capability have provided a possibility of utilization as novel functional ingredients. This review described the PMG preparation, formation mechanism, by which the PMG can be fabricated through manipulation of the self-limited aggregation and self-assembly of protein. The nutritive PMG are prepared for the delivery of hydrophobic polyphenols, in relation to the unique interactions between the polyphenols and food proteins. We also discussed the delivery and interfaeial properties of functional PMG for future application in real food systems.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第4期1-7,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金重点项目(31130042)
关键词
蛋白质
微胶
营养
输送
protein
microgels
nutritive
delivery
