静电纺蛋白质和多糖纳米纤维及其在食品行业的应用进展  

Progress of Electrospun Protein and Polysaccharide Nanofiber Application in Food Industry

作　　者：吴虹[1] 冯坤[1] 朱定和[1] 杨欢[1] 温棚 宗敏华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2016年第7期295-303,共9页Modern Food Science and Technology

基　　金：广东省科技计划项目(2013B010404005);广东省自然科学基金项目(2015A030313217)

摘　　要：静电纺丝技术是一种简单且有效地制备纳米纤维的方法,所得纳米纤维具有纤维直径可控、孔隙率高及比表面积大等优良特性,在生物医学、过滤材料、传感器、酶固定化及食品包装等领域具有良好的应用前景。应用于食品行业的电纺纳米纤维必须生物相容性好、毒性低且可生物降解,故目前常采用蛋白质和多糖等天然聚合物进行静电纺丝。本文主要综述了含蛋白质(大豆分离蛋白、玉米醇溶蛋白、乳清蛋白等)或多糖(壳聚糖、透明质酸、淀粉、普鲁兰多糖等)电纺纳米纤维的制备过程、电纺过程中各主要因素对纤维形貌的影响,所得纳米纤维的特性及其在食品行业,包括抗菌保鲜、抗氧化和控制释放等方面的潜在应用,并展望了静电纺蛋白质和多糖纳米纤维未来的研究方向。Electrospinning is an easy and effective method for preparing polymer nanofibers.Electrospun nanofibers possess excellent properties such as adjustable diameter,high porosity,and large specific surface area,and have shown promise in the fields of biomedicine,filtration materials,sensors,enzyme fixation,and food packaging,among others.The electrospun nanofibers used in food industry should have good biocompatibility,low toxicity,and controllable biodegradability; thus,proteins,polysaccharides,and other natural polymers are commonly used natural polymers for electrospinning.The development of methods to prepare electrospun protein（soy protein isolate,zein,whey protein,etc.） or polysaccharide（chitosan,hylauronic acid,starch,pullulan,etc.） nanofibers; effect of major factors on the electrospinning process,such as the morphology of nanofibers; and properties of nanofibers and their potential applications in the food industry,including antibacterial,antioxidant,controlled release applications,are summarized in this paper.Additionally,future research directions for electrospun polysaccharide and protein nanofibers are discussed.

关 键 词：静电纺丝 蛋白质 多糖 食品 

分 类 号：TQ340.64[化学工程—化纤工业]