淀粉颗粒Pickering乳液及其在生物活性成分稳态化中的研究进展  

Review on Starch Granule Pickering Emulsion and Its Stabilization of Bioactive Ingredients

作　　者：陆兰芳 王展 沈汪洋 晏杰 于博[2] LU Lanfang;WANG Zhan;SHEN Wangyang;YAN Jie;YU Bo(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;College of Food Science&Technology,Hubei University of Arts and Science,Xiangyang 441053)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北文理学院食品科学技术学院,襄阳441053

出　　处：《食品工业》2021年第9期236-240,共5页The Food Industry

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201616)。

摘　　要：生物活性成分的稳态化处理有助于避免其在光照、加热或氧气中的快速损失,提高其生物可及性,实现有效控释,在食品和医药领域有着广泛应用。淀粉作为绿色可再生资源,其在制备Pickering乳液和稳定生物活性成分上的研究日益深入。综述制备Pickering乳液的淀粉颗粒来源和种类、淀粉结构的修饰、淀粉基Pickering乳液稳定机理及其在活性成分稳态化的应用,以期为淀粉资源在Pickering乳液领域的研究和开发利用提供借鉴。The stabilization of biologically active ingredients can effectively reduce the loss of bioactive ingredients under light,heat,oxygen,etc.,thus improve their bioavailability and achieve effective controlled release,which has a wide range of applications in food and medicine.As a green and renewable resource,starch has a wide range of application prospects in the preparation of Pickering emulsions and the stabilization of active ingredients.The source,type and modification of starch granules used to prepare Pickering emulsion,the stabilization mechanism of starch-based Pickering emulsions and their application in stabilizing active ingredients are reviewed,to provide a reference for the research and development and utilization of starch resources in the field of Pickering emulsion.

关 键 词：淀粉 Pickering乳液 生物活性成分 稳态化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]