摘要
脂溶性食品配料广泛应用于食品工业中,但同时也面临着多种问题。通过微胶囊化处理,可以有效提高脂溶性食品配料的稳定性,从而改善产品品质。复合凝聚法是脂溶性食品配料微胶囊化的常用方法之一,本文结合复合凝聚法的原理,概述了脂溶性食品配料微胶囊所选用蛋白质与多糖类壁材的特性与研究进展,讨论了常用壁材的应用现状与发展趋势。
Lipophilic food ingredients have been widely applied in food industry.However,a host of problems have to be faced.The microencapsulation is recognized as an effective measure for improving the stability and quality of lipophilic food ingredients.For its microencapsulation, complex coacervation is recognized as a common method. According to the principle and mechanism of complex coacervation,the characteristics and applications of the wall materials including proteins and carbohydrates were introduced, and its recent advances and trends in research and development were discussed and summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第13期365-369,375,共6页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(31501408)
北京市优秀人才培养资助青年骨干个人项目(2014000020124G033)
关键词
复合凝聚
微胶囊
壁材
脂溶性食品配料
complex coacervation
microcapsules
wall materials
lipophilic food ingredients
