摘要
酶的微胶囊化技术是将酶包埋、封存在微型胶囊内成为一种固体微粒产品的技术。近年来,微胶囊化技术得到了迅速的发展,在酶的固定化方面有着广阔的应用前景。首先对微胶囊技术进行概述,着重介绍微胶囊化酶的制备方法及在食品工业中应用的研究进展,讨论目前微胶囊化酶技术中存在的问题,并对其发展前景进行了展望。
Microencapsulation of enzyme is a technique that encapsulates enzyme to obtain solid particle product. In recent years,development of microencapsulation is rapid and it has a promising prospect in the immobilization of enzyme. In this review,the encapsulation technology was firstly overviewed,followed by the introduction of preparation methods and the latest research progress of enzyme microencapsulation applied in food industry. And its key issues and application prospect were elaborated as well.
作者
孙艳伟
张泽生
王田心
李雨蒙
秦程广
SUN Yan-wei ZHANG Ze-sheng WANG Tian-xin LI Yu-meng QIN Cheng-guang(Institute of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science ＆ Technology, Tianjin 300457, China Tianjin Food Safety ＆ Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期196-200,共5页
Food Research and Development
基金
天津科技大学青年教师创新基金(NO.2015l G24)
关键词
酶
微胶囊
制备方法
应用
enzyme
encapsulation
preparation method
application
