淀粉基递送体系在食品中的应用及其超声辅助制备的研究进展

Advances in Starch-based Delivery Systems for Food Applications and Its Ultrasound-assisted Preparation

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中文摘要：食品功能因子是通过激活酶的活性或其他途径调节人体机能的物质,是功能食品中真正起生理作用的成分.但大多功能因子存在溶解性不好、稳定性差和生物利用度低的问题,而建立稳态化靶向递送体系能够改善功能因子的稳定性和利用率.淀粉作为天然的可再生高分子原料,具有良好的生物相容性,能够作为载体递送多种食品功能因子.文章综述了淀粉基递送体系的原理及应用,介绍了超声波技术在淀粉基递送体系制备中的应用,旨在为食品功能因子稳态化靶向递送与超声产业化应用提供参考.

外文摘要：Food functional factors are substances that regulate human body functions by activating enzyme activi-ty or other pathways,and they are the components that really play a physiological role in functional foods.However,most of the functional factors have the problems of poor solubility,poor stability and low bioavailability,and the es-tablishment of a steady-state targeted delivery system can resolve these issues.Starch,as a natural renewable poly-mer with good biocompatibility,can be used as a carrier to deliver a variety of food functional factors.In this paper,the principles and applications of several starch-based delivery systems were reviewed,and the application of ultra-sonic technology in the preparation of starch-based delivery systems was described,aiming to provide the reference for the steady-state targeted delivery of food functional factors and industrialized application of ultrasound.

外文关键词：

porous starchnano-starchstarch complexstarch-based emulsionultrasounddelivery system

作者：

王雨诗、邢梦娇、吉苗、包安秀、王丹丽、李玲、宋恭帅、袁婷兰、龚金炎

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作者单位：

浙江科技大学,杭州 310000

关键词：

多孔淀粉纳米淀粉淀粉复合物淀粉基乳液超声递送体系

基金：

国家自然科学基金国家自然科学基金浙江省自然科学基金重点项目浙江科技学院基本科研业务费专项浙江科技学院基本科研业务费专项浙江省"尖兵领雁"研发攻关计划浙江省"尖兵领雁"研发攻关计划

项目编号：

3237246931871763LZ24C2000062023QN0252023JLYB0092023C020452024C04020

出版年：

2024

DOI：

10.20048/j.cnki.issn.1003-0174.000824

中国粮油学报

中国粮油学会

中国粮油学报

CSTPCD北大核心

影响因子：1.056

ISSN：1003-0174

年,卷(期)：2024.39(8)