复合凝聚法包埋功能性食品组分的研究进展  

Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method

作　　者：王颖[1] 赵萌[1] 黄雪 方亚鹏[1] WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng(Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Chin)

机构地区：[1]湖北工业大学食品与生物工程学院利普斯亲水胶体研究中心,湖北武汉430068

出　　处：《食品科学》2018年第9期265-271,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31601514);国家自然科学基金优秀青年科学基金项目(31322043);国家自然科学基金面上项目(31171751);湖北省教育厅科学研究计划项目(Q20141401)

摘　　要：复合凝聚法是一种新兴的包埋技术,食品领域研究者对该技术日益关注。本文深入讨论了影响复合凝聚的环境因素;以功能性油脂、精油、脂溶性维生素、脂溶性抗氧化物为代表组分,归纳总结了复合凝聚法包埋脂溶性活性组分的研究进展;以益生菌、酶、水溶性维生素、甜味剂、苦味肽等为例,详细介绍了复合凝聚法包埋亲水性活性组分的研究进展。Complex coacervation is an emerging technology for microencapsulation, which has attracted increasing attention from food researchers. This review elucidates the environmental factors influencing complex coacervation. Herein we summarize recent advances in the application of complex coacervation in the microencapsulation of lipid-soluble functional ingredients such as functional oil, essential oil, fat-soluble vitamins and fat-soluble antioxidants, and hydrophilic ingredients such as probiotics, enzyme, water-soluble vitamin, sweetener and bitter peptide.

关 键 词：功能性食品组分 脂溶性组分 亲水性组分 微囊化 复合凝聚 

分 类 号：TS201.1[轻工技术与工程—食品科学]