摘要
综述总结了甲壳素在食品领域近5年的最新研究进展,包括甲壳素膜在食品包装材料方向的应用,甲壳素微球在食品大分子固定载体及吸附分离等领域的应用,纳米甲壳素的制备及其在乳化、调节食品质构、抗菌、保健等领域的应用,甲壳素寡糖的制备等,并对其发展方向进行了展望。
This review summarizes the latest research of chitin in food field,including the application of chitin film as food packaging materials,the application of chitin microspheres in immobilization,adsorption and separation of macromolecules,the preparation of nano chitin and its application in emulsification,regulation of food texture,antibacterial function,and health promoting effect,the new method for preparing chitin oligosaccharides.
作者
望运滔
杨纺
李斌
白艳红
WANG Yun-tao;YANG Fang;LI Bin;BAI Yan-hong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou,Henan 450000,China;Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou,Henan 450000,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei,430070,China)
出处
《食品与机械》
北大核心
2020年第7期221-226,共6页
Food and Machinery
基金
国家自然科学基金青年基金项目(编号:31801588)
河南省科技攻关项目(编号:182102110246)
河南省高等学校重点科研项目(编号:18B550013)
郑州轻工业大学博士科研启动项目(编号:13501050058)。
