摘要
海藻酸钠是传递体系中应用最广泛的聚合物多糖之一,以其为原料制备的凝胶常被用作生物活性化合物和药物等物质的运输载体,在食品和药品领域具有较大的应用潜力。目前复配凝胶法已被用于改善单一海藻酸盐凝胶的机械性能和应用缺陷,并且应用形式多样。本文综述了海藻酸钠的结构与基本性质,重点介绍了近年来海藻酸钠复配凝胶的研究状况,包括与多糖、蛋白质、脂类物质复配的应用优势以及影响复配凝胶应用特性的因素。此外还对微凝胶和可食用膜这两种常见凝胶应用形式的相关研究进行了概述,为进一步拓展海藻酸盐凝胶在传递体系领域中的应用提供参考。
Sodium alginate is one of the most widely used polymer polysaccharides in delivery systems. Sodium alginate hydrogel is often used to deliver bioactive molecules, drugs and other substances, and has great potential for application in foods and pharmaceuticals. Currently, composite gels are used in various forms to improve the mechanical properties and application defects of single alginate gels. This article provides an overview of the structure and characteristics of sodium alginate,focusing on the current status of research on alginate composite gels in terms of the advantages of alginate-polysaccharides,alginate-proteins, and alginate-lipids composite gels as well as the factors affecting their application characteristics. Moreover,recent studies on two common application forms of alginate gels: microgels and edible coating are summarized. We expect that this review will provide references for expanding the application of alginates in delivery systems.
作者
杨静怡
郑红霞
高彦祥
毛立科
YANG Jingyi;ZHENG Hongxia;GAO Yanxiang;MAO Like(Key Laboratory of Healthy Beverages,China National Light Industry,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第3期227-238,共12页
Food Science
基金
国家自然科学基金面上项目(31972073)。
关键词
海藻酸钠
传递体系
复配凝胶
微凝胶
可食用膜
sodium alginate
delivery system
composite gel
microgel
edible coating