丝素蛋白纳米颗粒的制备及其在食品领域的应用

Preparation of silk fibroin nanoparticles and its application in food field:A review

近年来,许多蛋白质被用于开发和制造纳米材料。良好的生物相容性、优秀的机械性能及生物降解性等特点使丝素蛋白在食品领域备受青睐,丝素蛋白制备成的丝素蛋白纳米颗粒具有尺寸小、降解和释放可控等特点,可作为生物活性成分的递送系统,也常常被应用于食品包装中。该文从丝素蛋白的结构与性质、丝素蛋白纳米颗粒的制备、丝素蛋白在食品领域的应用等3个方面进行了综述,并对其发展方向进行了总结和展望,以期实现其在食品工业中的商业化应用,最终实现产业化目标。

In recent years,many proteins have been used to develop and manufacture nanomaterials.Good biocompatibility,excellent mechanical properties,and biodegradability make silk fibroin favored in the food field.The silk fibroin nanoparticles prepared from silk fibroin have the characteristics of small size,controllable degradation and release,and can be used as a delivery system of bioactive ingredients,silk fibroin is also often used in food packaging.Therefore,the structure and properties of silk fibroin protein,the preparation of silk fibroin nanoparticles,and the application of silk fibroin protein in the field of food were reviewed in this paper,and the development direction of silk fibroin protein was summarized and prospected to realize its commercial application in the food industry and finally achieve the goal of industrialization.