海藻酸钠基凝胶球的制备、改性及其食品包装的应用研究进展  

Research Progress on Preparation and Modification of Sodium Alginate-based Gel Spheres and Its Application in Food Packaging

作　　者：杨小叶 马淑凤 王利强 YANG Xiaoye;MA Shufeng;WANG Liqiang(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,China)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江南大学食品科学与技术学院,江苏无锡214122 [3]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《食品工业科技》2023年第24期376-383,共8页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金(JUSRP21115);江苏省食品先进制造装备技术重点实验室自主研究课题资助项目(FMZ201902)。

摘　　要：海藻酸钠是一种天然的多糖材料,具有良好的凝胶特性。目前利用凝胶特性制备的海藻酸钠基凝胶球主要是作为微胶囊在包封益生菌、细胞与酶的固定、包封精油等方面的应用,但近年来利用海藻酸钠凝胶成球技术包装粘性液体也吸引了众多学者关注,展现出良好的应用前景。该文概述海藻酸钠凝胶成球形成机理,重点总结海藻酸钠基凝胶球的制备方法及适用范围,包括正向球化法、乳化凝胶法、反向球化法、冷冻反向球化法和同轴挤出法。由于海藻酸钠基凝胶球的凝胶强度、持水性和包埋率极大影响其应用,故探讨了对海藻酸钠进行复配混合、疏水改性以及对海藻酸钠基凝胶球二次涂膜的改善方法。最后介绍了海藻酸钠基凝胶球在食品包装中的应用以及发展前景,为海藻酸钠基凝胶球在未来食品包装中的研究提供理论参考和新思路。Sodium alginate is a natural polysaccharide material with good gel properties.Presently,the sodium alginatebased gel beads prepared by gel properties are mainly used as microcapsules in the encapsulation of probiotics,the immobilization of cells and enzymes,and the encapsulation of essential oils.However,in recent years,using sodium alginate gel spheroidization technology to package viscous liquids has also attracted many studies,showing good application prospects.This paper summarizes the formation mechanism of sodium alginate gel balls.The preparation methods and application scope of sodium alginate gel balls are mainly summarized,including the forward spheroidization method,emulsion gel method,reverse spheroidization method,frozen reverse spheroidization method and coaxial extrusion method.Because the gel strength,water holding capacity and embedding rate of sodium alginate-based gel beads greatly affect their application,the compound mixing and hydrophobic modification of sodium alginate and the improvement method of secondary coating of sodium alginate-based gel beads are discussed.Finally,the application and development prospect of sodium alginate gel beads in food packaging is introduced,which provide theoretical references and new ideas for future research on sodium alginate gel beads in food packaging.

关 键 词：海藻酸钠 凝胶球化 改性 微胶囊 可食性包装 

分 类 号：TS206.4[轻工技术与工程—食品科学]