蛋白质纳米颗粒的制备及其在食品领域的应用研究进展  

Research Progress on Preparation and Application of Protein Nanoparticles in Food Field

作　　者：高琦[1,2] 张首央 唐子程 彭雪 王宁[1] 薛友林 GAO Qi;ZHANG Shouyang;TANG Zicheng;PENG Xue;WANG Ning;XUE Youlin(Collage of Light Industry,Liaoning University,Shenyang 110036,China;Party School of Liaoning Provincial Party Committee,Shenyang 110161,China)

机构地区：[1]辽宁大学轻型产业学院,辽宁沈阳110036 [2]中共辽宁省委党校,辽宁沈阳110161

出　　处：《食品工业科技》2023年第11期30-37,共8页Science and Technology of Food Industry

基　　金：教育部新农科研究与改革实践项目(2020128);教育部产学合作协同育人项目(202002115014,202102654021);辽宁省“兴辽英才计划”项目(XLYC1807270);辽宁省教育厅基本科研服务地方项目(LJKFZ20220183);泰州市高层次创新创业人才引进计划项目(202149);辽宁大学大学生创新创业训练计划项目(202210140009X,X202210140041,S202210140027)。

摘　　要：蛋白质纳米颗粒即纳米级的蛋白质颗粒,由于蛋白质本身具有良好的生物相容性和生物降解性,与合成纳米材料相比,蛋白质纳米颗粒在生物活性物质的包埋和传递方面具有极大优势,近年来逐渐成为研究的热点。本文首先介绍了目前主要用于食品工业的动物蛋白纳米颗粒和植物蛋白纳米颗粒的常见类型,并对蛋白质纳米颗粒的常用制备方法进行了归纳总结,包括反溶剂沉淀法、盐析法、纳米喷雾干燥法、静电纺丝法、超临界流体法和热致聚集法等,分析了各种方法的原理及在安全性、适用性、产品质量和操作复杂程度等方面的优缺点,然后对蛋白质纳米颗粒在功能性食品的生产、食品的活性包装和食品Pickering乳液的稳定三个方面的应用进行了综述,最后归纳了蛋白质纳米颗粒应用安全性方面的研究现状,以期为蛋白质纳米颗粒的进一步研究提供理论参考。Protein nanoparticles are nano-sized protein particles.Compared with synthetic nanomaterials,protein nanoparticles have great advantages in the embedding and transmission of bioactive substances due to their good biocompatibility and biodegradability.In recent years,protein nanoparticles have gradually become a research hotspot.In this paper,the common types of animal protein nanoparticles and plant protein nanoparticles which are currently mainly used in food industry are firstly introduced,and the common preparation methods of protein nanoparticles are also summarized,including anti-solvent precipitation method,salting-out method,nano spray drying method,electrospray method,supercritical fluid method and thermally induced aggregation method.The mechanisms of various methods as well as their advantages and disadvantages in terms of safety,applicability,product quality and operation complexity are analyzed.In addition,the applications of protein nanoparticles in the production of functional foods,the active packaging of foods and the stabilization of food Pickering emulsions are reviewed.Finally,the research status on application safety of protein nanoparticles is concluded.It is hoped to provide theoretical reference for further research on protein nanoparticles.

关 键 词：纳米颗粒 蛋白质 制备技术 功能食品 活性包装 Pickering乳液 

分 类 号：TS206.4[轻工技术与工程—食品科学]