静电纺丝技术在食品领域的应用  

Electrospinning:Application in Food Industry

作　　者：邓伶俐 张辉[2,3] DENG Lingli;ZHANG Hui(Hubei Key Laboratory of Biological Resources Protection an dUtilization,Key Laboratory of Green Manufacturing of Super-Lgiht Elastomer Materials of State Ethnic Affairs Commission,College of Biological Science and Technology,Hubei Minzu University,Enshi 445000,China;College of Biosystems Engineering and Food Sicence,Zhejiang University,Hangzhou 310058,China;Ningbo Research Institute,Zhejiang University,Ningbo 315100,China)

机构地区：[1]湖北民族大学生物科学与技术学院,生物资源保护与利用湖北省重点实验室,超轻弹性体材料绿色制造国家民委重点实验室,湖北恩施445000 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [3]浙江大学宁波研究院,浙江宁波315100

出　　处：《食品科学》2020年第13期283-290,共8页Food Science

基　　金：国家自然科学基金面上项目(31772013)。

摘　　要：静电纺丝是一种利用静电作用力将高分子聚合物转变成微纳米级超细纤维的技术。随着静电纺丝技术的不断发展,近年来其在食品领域的应用也受到越来越多的关注。本文首先简要介绍静电纺丝纳米纤维形成原理,影响静电纺丝的主要溶液参数及工艺参数。之后详细介绍静电纺丝在食品领域的应用,包括在抑菌、抗氧化活性包装,生物活性物质、脂肪和益生菌保护,以及酶的固定化等方面的应用,并分析未来静电纺丝在食品领域的发展方向。Electrospinning is a fiber production method using electric force to draw charged threads of polymer solutions to generate fiber diameters in the micro-or nanoscale. Electrospinning has attracted more and more attention in the food industry due to its continuous development. This review first briefly outlines the mechanism of nanofiber formation and the solution parameters and processing parameters affecting electrospinning. Then it summarizes the application of electrospinning in antimicrobial and antioxidant packages, the protection of bioactive materials, lipids, and probiotics. Finally, future directions for the development of electrospinning in the food industry are discussed.

关 键 词：静电纺丝 活性包装 生物活性 益生菌 酶固定化 

分 类 号：TQ340.64[化学工程—化纤工业]