摘要
微凝胶是一种粒径在0.1~100μm之间,具有内部交联网状结构的功能性颗粒。由于微凝胶尺寸较小,易与其他物质结合,且结构可变,在食品、医药、化妆品等领域能发挥独特优势。此外,所用原料和制备方法不同,所得到的微凝胶的物化性质和功能性质不同。本文结合近几年微凝胶的相关研究报道,综述以天然多糖为基质的微凝胶制备、功能及应用现状,旨在探讨其在食品领域中的潜在应用价值及未来研究热点。
Microgels are functional particles with an internal network structure in the 0.1–100μm size range.Due to their small particle size,easy binding to other components and tunable structure,microgels have unique advantages in various fields including foods,medicines,and cosmetics.The physicochemical and functional properties of microgels vary depending on the raw material and preparation method used.This review summarizes the recent progress in the preparation,functions and application of microgels derived from natural polysaccharide,and discusses their application potential in the food field and future research hotspots.
作者
陈芳芳
胡猛
张超
吴悦寒
徐龙泉
高志明
方亚鹏
CHEN Fangfang;HU Meng;ZHANG Chao;WU Yuehan;XU Longquan;GAO Zhiming;FANG Yapeng(Glyn O.Phillips Hydrocolloid Research Centre,School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;China Tobacco Guizhou Industrial Co.,Ltd.Technology Center,Guiyang 550009,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第1期240-249,共10页
Food Science
基金
国家自然科学基金面上项目(31972033)
湖北省自然科学基金项目(2017CFB600)
贵州中烟工业有限责任公司科技项目(GZZY/KJ/JS/2017BY009-1)。
关键词
天然多糖
微凝胶
凝胶机理
营养递送
脂肪替代
natural polysaccharide
microgels
gelation mechanism
nutrition delivery
fat substitute
