Pickering乳液生物催化体系研究进展  

Recent Advances in Pickering Emulsions Biocatalysis System

作　　者：王强[1] 张誉 焦博[1] Wang Qiang;Zhang Yu;Jiao Bo(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Comprehensive Processing of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100193;Xiamen University,Xiamen 361005,Fujian)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193 [2]厦门大学,福建厦门361005

出　　处：《中国食品学报》2023年第3期1-12,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金联合基金项目(U21A20270)。

摘　　要：固体纳米颗粒稳定的Pickering乳液作为高效的生物催化反应体系,一直是材料化学领域研究的热点。该体系具有催化效率高,酶和载体易于回收等诸多优势,近几年受到食品研究者的关注。本文基于无机、有机合成领域中Pickering乳液生物催化反应体系的相关研究,综述颗粒乳化剂设计、催化反应体系及反应器工程3个方面的前沿研究进展,并对Pickering乳液生物催化在食品领域中的应用进行总结,旨在为促进食品工业绿色、高效、可持续发展提供理论支撑和思路借鉴。Pickering emulsions stabilized by solid nanoparticles have become a hot topic in materials chemistry as an efficient system for biocatalytic reactions.This system has many advantages,such as high catalytic efficiency and easy recovery of enzymes and carriers,and has received attention from food researchers in recent years.Based on the related research on biocatalytic reaction systems of Pickering emulsions in inorganic and organic synthesis fields,this paper reviews the advances in the design of particle emulsifiers,catalytic reaction systems,and reactor engineering in three aspects,and summarizes the application of Pickering emulsion biocatalysis in the food field.The aim is to provide theoretical support and inspiration for promoting the green,efficient,and sustainable development of the food industry.

关 键 词：Pickering乳液 颗粒设计 生物催化 反应器工程 

分 类 号：TS201.2[轻工技术与工程—食品科学]