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
王雨诗 1邢梦娇 1吉苗 1包安秀 1王丹丽 1李玲 1宋恭帅 1袁婷兰 1龚金炎1
作者信息
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.
Abstract
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.
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Key words
porous starch/nano-starch/starch complex/starch-based emulsion/ultrasound/delivery system引用本文复制引用
基金项目
国家自然科学基金(32372469)
国家自然科学基金(31871763)
浙江省自然科学基金重点项目(LZ24C200006)
浙江科技学院基本科研业务费专项(2023QN025)
浙江科技学院基本科研业务费专项(2023JLYB009)
浙江省"尖兵领雁"研发攻关计划(2023C02045)
浙江省"尖兵领雁"研发攻关计划(2024C04020)
出版年
2024
NETL
NSTL
万方数据