油脂体微胶囊化的研究进展  

Research Progress of Microencapsulation of Oil Bodies

作　　者：李佳 郑晓宇 吴秦柔 姜瞻梅[1] 江连洲[1] 侯俊财[1] 田波[1] Li Jia;Zheng Xiaoyu;Wu Qinrou;Jiang Zhanmei;Jiang Lianzhou;Hou Juncai;Tian Bo(College of Food Science,Northeast Agricultural University,Haerbin 150030)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2021年第6期143-150,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31871727)。

摘　　要：油脂体是被一层连续的单层磷脂覆盖的甘油三酯为核心的并伴有嵌入少量蛋白质的脂滴,广泛分布于油籽,特别是食用油籽中。基于油脂体的独特结构使其具有较好的物理和化学稳定性,近年来,以其作为壁材的微胶囊化技术保护食品和医药中生物活性成分已成为研究热点。因此,本文综述了油脂体组成、稳定性及其微胶囊化技术的最新研究进展,为油脂体的利用和开发提供参考。Oil bodies are lipid droplets covered by a continuous monolayer of phospholipids with triglycerides as the core and embedded with a small amount of protein,which are widely distributed in oilseeds,especially in edible oilseeds.Based on the unique structure of oil bodies,they have better physical and chemical stability.In recent years,the microencapsulation technology using the oil bodies as the wall material to protect the biologically active ingredients in food and medicine has become a research hotspot.Therefore,this paper reviewedthe latest research progress in the composition,stability and microencapsulation of oil bodies,in order to provide reference for the utilization and development of oil bodies.

关 键 词：油脂体 稳定性 微胶囊化技术 体内消化 研究进展 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]