生物活性纳米微囊在食品中的应用研究  

Application of Bioactive Encapsulation in Food Compounds

作　　者：黄利华[1] 王欢[1] 吕小兰 HUANG Li-hua;WANG Huan;LU Xiao-lan(Food Department,Guangzhou City Polytechnic,Guangzhou 510405,China;Changzhi Agricultural Product Quality and Safety Inspection and Monitoring Center,Changzhi 046000,China)

机构地区：[1]广州城市职业学院食品系,广东广州510640 [2]长治市农产品质量安全检验监测中心,山西长治046000

出　　处：《广州城市职业学院学报》2019年第4期69-73,共5页Journal Of Guangzhou City Polytechnic

基　　金：广东省教育厅科技项目(2017GKTSCX057);广州市科技计划项目(201904010164)

摘　　要：纳米科学和纳米技术日趋成熟,纳米技术在食品中的应用已经有十几年的历史,但其应用潜力还未被充分发掘。纳米技术与食品原材料结合后,除了带来更强、更灵活和高阻隔的特性外,还可为特定的功能活性成分包埋缓释以及进一步开发利用提供支持。本文介绍了以蛋白质、脂类、多糖及生物聚合物等为原料,生物分子纳米技术和微纳米技术在食品中应用的研究进展,主要涉及纳米微囊技术增强生物活性物质的生物利用度、结构稳定性和释放效率等方面研究,这些研究也为功能性食品、保健品等产业的发展提供参考。With the development of nano-science and nano-technology,the application of nanotechnology in food industry has a history of more than ten years,which the potential of nanotechnology has not been fully explored.Nano-technological and micro-technological carriers based on biomolecules may be not only bring stronger,more flexible,and high barrier properties,but also provide tailored in order to deliver molecules.In this study,the research progress of the application of biomolecular nanotechnology and micro-nanotechnology in food using proteins,lipids,polysaccharides and biopolymers as raw materials is introduced.It mainly involves the research of nano-microcapsule technology to enhance the bioavailability,stability and delivery efficiency of bioactive molecules in the body.These studies also provide references for the development of functional foods,health foods and others.

关 键 词：微囊 生物活性 载体 功能食品 

分 类 号：O636[理学—高分子化学]